dinner · dairy-free
Vietnamese five-spice roast duck breast
Fridge-dried duck breasts with a five-spice and hoisin glaze, seared skin-down until crisp and served with herbs, cucumber and a ginger-lime dipping sauce.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Score the skin, rub with five-spice and salt, and leave uncovered on a rack in the fridge 1-3 days to dry.
-
2
Mix the hoisin, honey and fish sauce for the glaze. Stir together the dipping sauce.
-
3
Start the duck skin side down in a cold pan and cook over medium-low heat 12-15 minutes, pouring off the fat, until crisp.
-
4
Flip, brush the skin with glaze and cook 2-3 minutes until the center reaches 57°C (135°F). Rest 8 minutes.
-
5
Slice and serve with cucumber, herbs, rice and dipping sauce.
