Dinner · Chinese · 15 min
Five-Spice Roasted Duck Breast with Steamed Bok Choy and Jasmine Rice
- Calories
- 417
- Protein
- 18g
- Carbs
- 74g
- Fat
- 3g
Ingredients
- 233.8 g duck breast
- 0.5 tsp five-spice powder
- 28.4 g hoisin sauce
- 0.25 tsp salt
- 53.2 g jasmine rice
- 120 ml water
- 860 g bok choy
Method
- 01Preheat oven to 400°F (200°C). Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Season lightly with five-spice powder and salt.
- 02Place the duck breast skin-side down in a cold, oven-safe skillet over medium-low heat. Render the fat for 8-10 minutes until the skin is thin and crispy. Flip the breast to sear the flesh side for 1 minute.
- 03Brush the duck with hoisin sauce and transfer skillet to the oven. Roast for 6-8 minutes until the internal temperature reaches 165°F (74°C) for poultry. Let rest for 10 minutes on a cutting board before slicing.
- 04Meanwhile, steam the jasmine rice with water until cooked through and fluffy. Steam the bok choy in a bamboo steamer over boiling water for 3-4 minutes until tender-crisp.
- 05Slice the rested duck into thin diagonal strips. Serve over steamed jasmine rice alongside bok choy, drizzling pan juices over the meat.
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