Rosados and Duck

By Florence Fabricant

Rosados and Duck
Phil Kline for The New York Times
Total Time
30 minutes
Rating
4(9)
Notes
Read community notes

Featured in: Rosados and Duck

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1duck breast (magret)
  • 1teaspoon Chinese five-spice powder
  • Salt
  • pepper
  • Juice and grated zest of 1 orange
  • ¼cup hoisin sauce
  • 1tablespoon sherry vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

70 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 6 grams protein; 188 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place 16 12-inch bamboo skewers in water to soak. Peel the skin and fat off the duck breast (see note). Slice the breast at an angle, across the grain, about ¼-inch thick. You should have about 16 slices. Lay them on a cutting board, cover with plastic and lightly pound with a mallet or the side of a cleaver.

  2. Step 2

    Dust duck slices on both sides with the five-spice powder, salt and pepper. Cover with plastic wrap and refrigerate for 2 hours.

  3. Step 3

    In a bowl, combine the orange juice, zest and hoisin. Thread each duck slice onto a skewer. Brush on both sides with some sauce. Add the vinegar to the remaining sauce.

  4. Step 4

    Prepare a grill or a grill pan to very hot. Grill or sear the skewers until the duck is lightly browned, turning once, not more than a minute on each side. Arrange on a serving platter. Lightly drizzle some sauce over the duck and pass the rest in a small dish on the side.

Tip
  • Do not discard the skin and fat. Dice them and place in a saucepan over low heat until the fat has liquefied. Strain the fat into a container and refrigerate to use for cooking. Save the crisped skin for salads or a snack.

Ratings

4 out of 5
9 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Florence Fabricant

Trending on Cooking

Cooking Guides