Marinate the duck breast with five-spice powder, ginger root, scallions, salt and pepper for at least 6 hours or overnight, covered and refrigerated.
Preheat oven to 400 degrees. Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease from the skillet, add plum wine, add duck stock, season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter into the sauce and set aside and keep warm. Remove duck from oven let it sit for 5 minutes before slicing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1013.25 Kcal (4242 kJ)
Calories from fat	283.71 Kcal
		% Daily Value*
Total Fat	31.52g	48%
Cholesterol	466.12mg	155%
Sodium	308.6mg	13%
Potassium	155.92mg	3%
Total Carbs	52.08g	17%
Sugars	48.34g	193%
Dietary Fiber	2.53g	10%
Protein	81.17g	162%
Vitamin C	17.4mg	29%
Vitamin A	0.3mg	9%
Iron	11.8mg	66%
Calcium	65.7mg	7%

Amount Per 100 g
Calories	167.7 Kcal (702 kJ)
Calories from fat	46.96 Kcal
		% Daily Value*
Total Fat	5.22g	48%
Cholesterol	77.14mg	155%
Sodium	51.07mg	13%
Potassium	25.81mg	3%
Total Carbs	8.62g	17%
Sugars	8g	193%
Dietary Fiber	0.42g	10%
Protein	13.43g	162%
Vitamin C	2.9mg	29%
Iron	2mg	66%
Calcium	10.9mg	7%

* 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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