- 2 duck breasts, 8 oz each
- ½ tsp Chinese five-spice blend
- ½ tsp kosher salt
- ½ tsp ground pepper
- 1 tbsp soy sauce or tamari
- ¼ c orange marmalade
Pat duck dry with a paper towel and place on a cutting board. Score the skin in a crosshatch pattern with lines that are about 3/4-inch apart. Sprinkle both sides evenly with five-spice blend, salt and pepper.
Place duck skin-side down in a cold non-stick pan and turn heat to medium-low. Cook until fat starts to render from the skin, 3-4 minutes. Increase heat to medium and cook until skin is crisp and the fat has rendered, about 5-6 minutes more. Flip and continue to cook until duck reaches desired degree of doneness (about 4 additional minutes for medium). Transfer duck to a plate to rest and pour all but 2 tbsp of drippings from the skillet. Do not wipe the skillet.
Return skillet to medium heat and add soy sauce and marmalade, stirring to combine. Once sauce comes to a simmer, lower heat and return duck to pan, turning to coat. Transfer duck to a cutting board and let rest 5 minutes. Slice and serve with the remaining sauce.
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