Five-Spice Duck Breasts with Caramelized Quince

Name: Five-Spice Duck Breasts with Caramelized Quince
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon five-spice powder; 1 teaspoons freshly ground black pepper; 680 grams packages boneless whole duck breasts, thawed and cut in half; 2 teaspoons minced peeled fresh ginger; 2 garlic cloves, minced; 1 Tbsp thinly sliced green onions; 4 servings Poached Quinces; 1 teaspoons salt

Five-Spice Duck Breasts with Caramelized Quince might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, and primal recipe has 217 calories, 34g of protein, and 8g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up salt, garlic cloves, duck breasts, and a few other things to make it today. To use up the quinces you could follow this main course with the Quince-Apple Crisp as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Reserve 4 quince quarters and 3/4 cup poaching liquid from Poached Quinces. Reserve remaining quince quarters and liquid for another use.

Ingredients you will need

Quince

Cut 4 quince quarters into cubes; set aside.

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Quince

Combine 1/2 cup reserved poaching liquid, five-spice powder, ginger, and garlic in a large zip-top plastic bag.

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Garlic

Ginger

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Ziploc Bags

Add duck to bag; seal and toss to coat. Marinate in refrigerator at least 24 hours or up to 2 days, turning bag occasionally.

Ingredients you will need

Whole Duck

Preheat oven to 40

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Oven

Remove duck from marinade; discard marinade.

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Marinade

Whole Duck

Sprinkle duck evenly with salt and pepper.

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Salt And Pepper

Whole Duck

Heat a large ovenproof skillet over medium-high heat.

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Frying Pan

Place duck, skin side down, in pan; cook 1 1/2 minutes or until skin is golden brown. Turn meat over; cook 1 minute.

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Whole Duck

Meat

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Frying Pan

Place pan in oven.

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Oven

Frying Pan

Bake at 400 for 15 minutes or until a thermometer registers 160 (medium) or until desired degree of doneness.

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Kitchen Thermometer

Oven

Remove duck from pan, reserving 2 teaspoons drippings in pan.

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Whole Duck

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Frying Pan

Place duck, skin side down, on a cutting board or work surface.

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Whole Duck

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Cutting Board

Brush meaty side of duck with remaining 1/4 cup poaching liquid.

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Whole Duck

Heat reserved drippings in pan over medium-high heat.

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Frying Pan

Add cubed quince quarters; saut 5 minutes or until golden brown.

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Quince

Remove from heat; stir in sliced green onions.

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Green Onions

Remove skin from duck; discard.

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Whole Duck

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.

Ingredients you will need

Quince

Grains

Whole Duck

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

Ingredients you will need

Duck Breast