Rosados and Duck
Published July 5, 2011
Phil Kline for The New York Times
- Total Time
- 30 minutes
- Rating
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Ingredients
1 duck breast (magret)
1 teaspoon Chinese five-spice powder
Salt
pepper
Juice and grated zest of 1 orange
¼ cup hoisin sauce
1 tablespoon sherry vinegar
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 22 milligrams cholesterol; 70 calories; 2 grams fat; 1 gram fiber; 189 milligrams sodium; 6 grams protein; 5 grams sugar
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.
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Preparation
- 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.
- 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.
- 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.
- 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.
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.
Private Notes