Vietnamese · Dinner
Grilled Duck with Five Spice
Duck breast marinated in Chinese five-spice, soy sauce and honey, then grilled skin-side down until the fat renders and the skin crisps before finishing over lower heat. Sliced and served with a nuoc cham dipping sauce, fresh herbs and jasmine rice, this dish balances smoky char with warm spice and tang.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
464Calories
38.2gProtein
22.4gFat
24.8gCarbs
9.5gSugar
1.4gFiber
1201mgSodium
174mgChol
7.8gSat Fat
595mgPotassium
42mgCalcium
3.8mgIron
1mcgVitamin B12
10mgVitamin C
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Score the duck skin in a crosshatch pattern with a sharp knife, cutting through the fat but not into the meat. Mince the garlic and slice the chili and scallion.
2
Marinate
Whisk the five-spice, soy sauce, honey and minced garlic together, rub over the duck, and marinate for 30 minutes.
3
Sear
Place the duck skin-side down in a cold, dry grill pan over medium heat. Cook 8–10 minutes until the fat renders and skin is deep golden and crisp.
4
Grill
Flip the duck and grill flesh-side down over medium-high heat for 4–5 minutes until the center reaches 135°F (57°C) and feels springy.
5
Rest
Transfer the duck to a board and rest for 5 minutes, tented loosely with foil.
6
Build
Stir the remaining garlic, fish sauce, lime juice, water, sugar and sliced chili together until the sugar dissolves.
7
Plate
Slice the duck against the grain, fan over the jasmine rice, scatter with cilantro and scallion, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck breast, skin on
- 2 tsp2 tsp Chinese five-spice
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 1 tsp1 tsp fish sauce
- 11 lime
- 1/2 cup120ml water
- 1 tsp1 tsp sugar
- 11 small red chili
- 2 tbsp2 tbsp cilantro
- 1 cup150g cooked jasmine rice
- 22 scallion
