YOUR SOLIN GENERATED RECIPE
Crispy Five-Spice Roasted Duck with Ginger-Scallion Sauce
Experience the perfectly crispy roasted duck infused with aromatic five-spice, paired with a vibrant, tangy ginger-scallion sauce. The succulent, skin-on duck breast is seared to a golden crisp, then finished in the oven to lock in its rich flavors, all balanced by the refreshing burst of fresh ginger and scallions.
INGREDIENTS
6 oz Duck Breast (skin-on)
1/2 tsp Chinese Five-Spice Powder
1 tbsp Fresh Ginger, minced
2 tbsp Scallions, chopped
1 tsp Low-Sodium Soy Sauce
1 tsp Rice Vinegar
1 tsp Sesame Oil
1 tsp Honey (optional)
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the duck breast dry with paper towels. Score the skin lightly and season both sides with Chinese five-spice powder, ensuring an even coating.
Heat a skillet over medium-high heat. Place the duck breast skin-side down in the dry skillet to render out the fat and crisp the skin. Cook for about 4-5 minutes until the skin is deep golden and crispy.
Flip the duck and sear the meat side for an additional 2 minutes.
Transfer the duck to a baking tray and roast in the oven for 6-8 minutes for medium-rare, adjusting the time based on your preferred doneness.
While the duck roasts, prepare the ginger-scallion sauce by combining minced ginger, chopped scallions, low-sodium soy sauce, rice vinegar, sesame oil, and honey (if using) in a small bowl. Mix thoroughly.
Once the duck is roasted to your liking, let it rest for a few minutes before slicing into thin pieces.
Drizzle the ginger-scallion sauce over the sliced duck or serve it on the side for dipping, and enjoy your balanced and flavorful dish.