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Five-Spice Duck Breasts with Caramelized Quince Recipe

Five-Spice Duck Breasts with Caramelized Quince Recipe

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Five-Spice Duck Breasts with Caramelized Quince

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Ingredients:

Serving

poached quinces
1 tsp five-spice powder
2 tsp minced peeled fresh ginger
2 garlic cloves, minced
2 (12-oz) packages boneless whole duck breasts, thawed and cut in half
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp thinly sliced green onions

Directions:

Reserve 4 quince quarters and 3/4 cup poaching liquid from Poached Quinces. Reserve remaining quince quarters and liquid for another use. Cut 4 quince quarters into cubes; set aside.
Combine 1/2 cup reserved poaching liquid, five-spice powder, ginger, and garlic in a large zip-top plastic bag. Add duck to bag; seal and toss to coat. Marinate in refrigerator at least 24 hours or up to 2 days, turning bag occasionally.
Preheat oven to 400°.
Remove duck from marinade; discard marinade. Sprinkle duck evenly with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Place duck, skin side down, in pan; cook 1 1/2 minutes or until skin is golden brown. Turn meat over; cook 1 minute. Place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 160° (medium) or until desired degree of doneness. Remove duck from pan, reserving 2 teaspoons drippings in pan. Place duck, skin side down, on a cutting board or work surface. Brush meaty side of duck with remaining 1/4 cup poaching liquid.
Heat reserved drippings in pan over medium-high heat. Add cubed quince quarters; sauté 5 minutes or until golden brown. Remove from heat; stir in sliced green onions.
Remove skin from duck; discard. Cut duck diagonally across grain into thin slices. Divide duck slices evenly among each of 4 plates; top each serving with 1/4 cup quince mixture. Serve immediately.
Wine note: These duck breasts have it all-sweetness from the Poached Quinces, richness from the duck, and spiciness from the five-spice powder. Is there one wine that can act as a perfect counterpoint? Yes: pinot noir. A top pinot will have the acidity to balance the richness of the duck while possessing grace notes of ripe fruit and spiciness to mirror the quince and five-spice powder. A terrific choice: Alderbrook Pinot Noir 2002 from California's Russian River Valley ($24). -Karen MacNeil

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	26.11 Kcal (109 kJ)
Calories from fat	4.13 Kcal
		% Daily Value*
Total Fat	0.46g	1%
Cholesterol	20.26mg	7%
Sodium	306.23mg	13%
Potassium	16.43mg	0%
Total Carbs	1.08g	0%
Sugars	0.11g	0%
Dietary Fiber	0.42g	2%
Protein	4.25g	9%
Vitamin C	1.1mg	2%
Iron	0.7mg	4%
Calcium	6.4mg	1%

Amount Per 100 g
Calories	127.75 Kcal (535 kJ)
Calories from fat	20.2 Kcal
		% Daily Value*
Total Fat	2.24g	1%
Cholesterol	99.13mg	7%
Sodium	1498.42mg	13%
Potassium	80.4mg	0%
Total Carbs	5.29g	0%
Sugars	0.55g	0%
Dietary Fiber	2.04g	2%
Protein	20.81g	9%
Vitamin C	5.6mg	2%
Iron	3.2mg	4%
Calcium	31.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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