Rosados and Duck


  • 1 duck breast (magret)
  • 1 teaspoon Chinese five-spice powder
  • Salt
  • pepper
  • Juice and grated zest of 1 orange
  • ¼ cup hoisin sauce
  • 1 tablespoon sherry vinegar
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      111 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 9 grams protein; 32 milligrams cholesterol; 279 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings


  1. Place 16 12-inch bamboo skewers in water to soak. Peel the skin and fat off the duck breast (see note). Slice the breast at an angle, across the grain, about 1/4-inch thick. You should have about 16 slices. Lay them on a cutting board, cover with plastic and lightly pound with a mallet or the side of a cleaver.
  2. Dust duck slices on both sides with the five-spice powder, salt and pepper. Cover with plastic wrap and refrigerate for 2 hours.
  3. In a bowl, combine the orange juice, zest and hoisin. Thread each duck slice onto a skewer. Brush on both sides with some sauce. Add the vinegar to the remaining sauce.
  4. Prepare a grill or a grill pan to very hot. Grill or sear the skewers until the duck is lightly browned, turning once, not more than a minute on each side. Arrange on a serving platter. Lightly drizzle some sauce over the duck and pass the rest in a small dish on the side.
  • Do not discard the skin and fat. Dice them and place in a saucepan over low heat until the fat has liquefied. Strain the fat into a container and refrigerate to use for cooking. Save the crisped skin for salads or a snack.

30 minutes

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