Five-Spice Roasted Duck Breast with Ginger-Soy Glaze
Ingredients
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2 duck breasts
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½ teaspoon five-spice powder
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¾ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon canola oil
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3 tablespoons soy sauce
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2 tablespoons honey
Tools
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tongs
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whisk
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paper towels
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medium bowl
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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saute pan
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Score the skin
Place one duck breast on the chopping board, skin-side up. Using a sharp knife and being careful not to cut into the meat under the skin, lightly slice into the skin at a 45° angle in ¼” intervals. Rotate the duck breast on the chopping board and repeat the scoring process in the opposite direction, making a cross-hatch pattern in the skin. Repeat with the other duck breast.
2 duck breasts
chopping board
knife
Season the duck
Pat the duck breasts dry with paper towels. Sprinkle the underside of the duck with the five-spice powder, salt and pepper. Flip and season the skin-side with salt and pepper. Rub the oil into the skin. Place the duck breasts skin-side up on the June Roasting Rack set in the June Pan.
June Pan
June Roasting Rack
paper towels
¾ teaspoon salt
¼ teaspoon black pepper
½ teaspoon canola oil
spatula
tongs
½ teaspoon five-spice powder
Insert June Food Thermometer
Insert June Food Thermometer horizontally into the thickest part of the largest duck breast. Set cooking preferences using the button below.
June Food Thermometer
Roast the duck
Place the duck on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook about 15 minutes, until the skin is crispy and the duck is cooked to your preference. June will notify you when the duck is ready.
June Oven
Make the glaze base
Combine the soy sauce, honey, rice vinegar, water and corn starch in a medium bowl. Whisk to combine.
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon water
1 teaspoon corn starch
medium bowl
whisk
Saute the ginger
Heat the oil in a small saute pan over medium heat until shimmering. Add the ginger and cook, stirring frequently, until fragrant, about 1 minute.
1 teaspoon canola oil
1 teaspoon grated ginger
saute pan
Finish the glaze
Whisking constantly, add the glaze base to the pan. Allow the glaze to come to a boil, then simmer until thickened and slightly reduced, 2-3 minutes. Remove from the heat and allow to cool.
Rest and slice the duck
Remove the duck from the June Oven and allow to rest for 5 minutes before slicing crosswise across the grain. Just before serving, drizzle the glaze over the sliced duck and garnish with chopped cilantro.
2 tablespoons chopped cilantro
