Experience Authentic Chinese Flavors with Lacquered Duck Breast

This Chinese lacquered duck breast is restaurant quality made easy at home. Boneless duck breasts are rubbed with Chinese five spice then pan seared until perfectly medium rare. The crowning touch is a sweet and savory glaze inspired by traditional Peking duck that forms a shiny mahogany crust as it cooks. Served alongside steamed buns, this duck lets you experience incredible Asian flavors in your own kitchen.

Choose High Quality Duck Breasts

Look for high quality magret or Long Island duck breasts that are about 12 ounces each. Two breasts will comfortably serve two people. Avoid frozen.

The Fresher the Better

Fresh, never frozen duck will have the best flavor and cook up juicier than frozen.

Season with Chinese Five Spice

Rub the duck all over with Chinese five spice powder, salt and pepper. Let sit 10 minutes for seasonings to penetrate. The blend of spices adds incredible depth.

Massage it In

Thoroughly rubbing the five spice mixture into the meat ensures maximum flavor absorption.

Pan Sear the Duck Breasts

Place duck skin side down in a cold skillet. Cook over medium heat to render the fat slowly without burning. Flip and cook to desired doneness, about 6 minutes total for medium rare.

Pour Off Excess Fat

There will be lots of rendered duck fat. Carefully pour it off and reserve for another use.

Make a Sweet Chinese Glaze

Whisk together plum sauce, hoisin, rice vinegar, soy sauce, ginger, and chili garlic sauce. Simmer to thicken slightly. This lacquer-like glaze is ideal for coating the duck.

Balance of Flavors

Sweet, savory, tangy and spicy elements come together beautifully in the glaze.

Coat Duck with Glaze and Broil

Brush duck breasts with glaze and broil 2-3 minutes just until lacquered and lightly charred. The high heat caramelizes the sugars for irresistible crispy edges.

Let it Shine!

When glazed and broiled, the duck skin becomes an incredible mahogany color.

Slice and Serve with Buns

Slice lacquered duck on the bias. Serve alongside steamed Chinese buns, rice, sautéed veggies and extra glaze for assembling wraps.

Top Tips

- Use fresh, high quality duck breasts

- Rub five spice mix into duck before cooking

- Cook skin side down first to render fat

- Lacquer duck with flavorful Chinese glaze

- Slice duck and serve with steamed buns

FAQs

Can I use frozen duck breasts?

Not recommended, fresh duck has the best flavor and texture.

What sides go well with this duck?

Steamed rice, stir fried veggies, egg rolls, or noodle stir fry.

How do I know when duck is done?

Use a thermometer for perfectly medium rare at 135°F.

Can I prepare the glaze ahead of time?

Absolutely! Make glaze then finish the duck right before serving.

How should I reheat leftovers?

Gently reheat duck and glaze separately to avoid drying out.

In Summary

With just a few ingredients like Chinese five spice and hoisin glaze, you can make restaurant-worthy Chinese duck breast at home. The lacquered glazed exterior contrasts beautifully with the tender medium rare meat inside. Serve with steamed buns for an authentic Asian feast.