San Francisco

Five Spice Duck Breast & Cuban Black Beans

July 6, 2009

2 water duck breasts, trimmed nicely
Chinese 5 spice powder (2 T)

1 can black beans
2 T olive oil
1/2 medium yellow onion, diced
2-4 cloves garlic, minced
3/4 C water
1 tsp-2tsp oregano
1 T cider vinegar
1 tsp ground coriander
1 tsp ground chili
black pepper & SALT

Score the duck breast skin in diamonds, add light salt, chinese five spice powder generously on skin side. Heat skillet large enough for all duck to high heat, add large grain salt. When hot, add duck breast skin down, brown, and turn over afterwards. Turn to low medium heat, cover, and cook a few minutes longer until medium rare or medium. Take out of pan and rest. Cut into slices and serve.

Ahead of cooking the duck, sautee the onions in a taller sided pan (quart?), adding garlic early on, and then  when translucent or sweating well, adding all spices. Cook 1 minute with spices. Add black beans, vinegar, and water. Cook on medium high until thickened and water is gone or absorbed. Beans should be broken up. Inspired here.

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