This pan-seared dish pairs duck breast with skin with black tea leaves, scallion and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
269g duck breast with skin331 kcal
5g black tea leaves0 kcal
32g uncooked white rice117 kcal
13g sugar50 kcal
40g scallion14 kcal
22g soy sauce15 kcal
16g rice vinegar3 kcal
9g sesame oil80 kcal
190g cucumber29 kcal
3g salt0 kcal
2g five spice powder6 kcal
Cooking instructions
duck breast with skinsaltfive spice powder
Pat duck dry and score the skin lightly. Season with salt and five spice powder.
duck breast with skin
Place duck skin-side down in a cold skillet. Turn heat to medium and render fat 8 to 10 minutes until skin is crisp; flip and cook 3 to 4 minutes to medium.
duck breast with skin
Rest duck 5 minutes, then slice thinly.
duck breast with skinblack tea leavessugar
In a small pot or wok, combine tea leaves, sugar, and rice. Heat until it begins to smoke, then place sliced duck on a rack or plate above the mixture and cover for 2 minutes to scent it.
duck breast with skinscallionsoy saucerice vinegarsesame oilcucumber
Mix scallion with soy sauce, rice vinegar, and sesame oil. Spoon over duck and serve with cucumber.
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