Easy Peking-Style Duck Breasts

• •2 piece Duck Breasts (about 1.5 lbs total, skin on)
• •1 tsp Salt
• •0.5 tsp Black Pepper
• •0.5 cup Hoisin Sauce (Ensure it's peanut and tree nut-free)
• •2 tbsp Soy Sauce (Use tamari for gluten-free)
• •1 tbsp Honey
• •1 tbsp Rice Vinegar
• •0.5 tsp Chinese Five-Spice Powder
• •2 clove Garlic (minced)
• •1 tsp Ginger (grated fresh)
• •3 stalk Green Onions (thinly sliced, for garnish)
• •1 piece Cucumber (julienned, for serving)
• •8 piece Small Tortillas or Lettuce Cups (for serving)

Instructions

1. 1

   Prepare the duck breasts: Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Pat the duck breasts very dry with paper towels. Season generously with salt and pepper.

2. 2

   Sear the duck: Place the duck breasts skin-side down in a cold, oven-safe skillet (cast iron or stainless steel works best) over medium-low heat. Cook for 12-15 minutes, or until most of the fat has rendered out and the skin is deeply golden brown and very crispy. Pour off rendered fat as it accumulates.

3. 3

   Finish cooking: Flip the duck breasts meat-side down and cook for another 3-5 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.

4. 4

   Rest the duck: Transfer the duck breasts to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender meat.

5. 5

   Make the glaze: While the duck rests, pour out any remaining fat from the skillet. Add the hoisin sauce (ensuring it's nut-free), soy sauce, honey, rice vinegar, five-spice powder, minced garlic, and grated ginger to the skillet. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.

6. 6

   Slice and serve: Slice the rested duck breasts thinly against the grain. Serve immediately with the warm hoisin glaze, julienned cucumber, sliced green onions, and small tortillas or lettuce cups for wrapping.

Chef's Tips

• 💡Patting the duck skin very dry is crucial for maximum crispiness.
• 💡Start with a cold pan for rendering duck fat slowly and evenly, leading to crispier skin.
• 💡Always check the label of your hoisin sauce to ensure it is free from peanuts and tree nuts, as some brands may contain them or have cross-contamination warnings.
• 💡Save the rendered duck fat! It's fantastic for roasting potatoes or vegetables.