One-Pan Chinese Five-Spice Duck with Spring Vegetables

Chinese · Spring · 75 min · Serves 4 · By Lesapor Test Kitchen

Celebrate spring with this one-pan Chinese-inspired dish featuring succulent duck breast and fresh seasonal vegetables. The aromatic five-spice seasoning pairs perfectly with the richness of the duck. This advanced recipe delivers on flavor and presentation, suitable for a special meal.

Ingredients

  • 2 duck breasts, skin-on
  • 1 tablespoon Chinese five-spice powder
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 3 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, ends trimmed
  • 1 red bell pepper, sliced into strips
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon sesame seeds, toasted
  • 2 green onions, sliced thinly

Method

  1. Preheat the oven to 400°F (200°C). Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
  2. Rub the duck breasts with the Chinese five-spice powder, salt, and pepper. Heat 2 tablespoons of vegetable oil in a large ovenproof skillet over medium-high heat.
  3. Place the duck breasts skin-side down in the skillet. Cook until the skin is crispy and golden, about 6-8 minutes. Flip and cook for an additional 2 minutes.
  4. Remove the duck breasts from the skillet and set aside. Pour out excess fat, leaving about 1 tablespoon in the skillet.
  5. Add the garlic and ginger to the skillet and sauté for 1 minute. Add asparagus, sugar snap peas, and red bell pepper, stirring to coat with the aromatics.
  6. In a small bowl, mix soy sauce, honey, and rice vinegar. Pour over the vegetables and toss to combine.
  7. Return the duck breasts to the skillet, placing them on top of the vegetables. Transfer the skillet to the preheated oven.
  8. Bake in the oven for 10-12 minutes or until the duck reaches your desired level of doneness. Remove from the oven and let rest for 5 minutes.
  9. Slice the duck breasts and serve over the cooked vegetables. Garnish with toasted sesame seeds and sliced green onions before serving.