- 1 duck breast (magret)
- 1 teaspoon Chinese five-spice powder
- Juice and grated zest of 1 orange
- ¼ cup hoisin sauce
- 1 tablespoon sherry vinegar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
4 to 6 servings
- 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.
- Dust duck slices on both sides with the five-spice powder, salt and pepper. Cover with plastic wrap and refrigerate for 2 hours.
- 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.
- 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.