Seared Five-Spice Duck Breast with Snow Peas and Watercress |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 tablespoons rice vinegar |
2 tablespoons vegetable oil |
1 tablespoon soy sauce |
2 teaspoons sesame oil |
1 tablespoon grated ginger |
1 teaspoon sugar |
1 1/2 teaspoons salt |
1/2 teaspoon chinese five-spice powder |
12 ounces boneless duck breast, skin scored |
1 bunch watercress (about 4 ounces), tough stems removed |
2 cups snow peas, thinly sliced |
2 cups shredded napa cabbage |
Directions:
1. To make the dressing, combine the rice vinegar, vegetable oil, soy sauce, sesame oil, grated ginger, sugar and 1/2 teaspoon salt in a small bowl and mix well. Set aside.
2. Combine the remaining salt and the five-spice powder and sprinkle the mixture over the duck. Place a nonstick frying pan over high heat until hot. Place the duck, skin side down, in the pan and cook until golden brown, about 3 minutes. Turn the breasts, reduce the heat and cook until medium-rare, 6 to 7 minutes. Remove the duck from the pan, place on a cutting board, and let rest for 5 minutes. Do not cover the duck or the skin will not be crisp.
3. In a large bowl, combine the watercress, snow peas and cabbage. Pour the dressing over the top and toss to coat. Divide the salad among 4 serving plates. Cut the duck into slices on the diagonal. Arrange the slices on each salad and serve.
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