I was just at a chinese restaurant in Spain, where I tasted this amazing crisp duck breast. It was crispy and well done, and was served with either a hoisin sauce or sweet and sour sauce.
Pretty generic, but the crispiness was strikingly good. How do you make this?
I have researched quite a bit. So here is my triangulated but still theoretical method.
1. Use five spice powder as dry rub on duck breast.
2. Cut stripes in the fat.
3. Put the fat side down in a pan and sear it for a while.
4. Put it in the oven (for how long?)
5. Cut it up in pieces, pour over sauce and serve.
Is this about right? I´ve seen some recipes doing it all in the pan. And some recipes want you to marinade the breast first. Is that reccomended?
Because it seem to me that duck breast is far easier than making a whole peking duck. Where you prepare the duck in all sorts of ways with boiling water, resting etc. The key is, will the skin loosen from the meat, and become this crispy good shell?
I really prefer my duck to be well done. And I just hate it when fat is the same texture as jelly.
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