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Peking-style duck breast
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4
Servings
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2 duck breasts
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1 tsp salt
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1 tsp Chinese five-spice powder
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Pat the duck breasts thoroughly dry with kitchen paper. Score the skin in a diamond pattern about 5 mm apart with a sharp knife, without cutting into the meat. Mix the salt and five-spice and rub it all over the duck. Leave at room temperature for
20 minutes
.
(25 min)
25:00
Dry skin crisps better, and the cuts let the fat run out as it cooks. If you have time, leave the duck uncovered in the fridge overnight and the skin will be even better.
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