Five Spice Seared Duck Asian Greens Spring Roll Recipes

Steps:

• Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
• Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.

Steps:

• For the duck: Rub the breasts with half of the sesame oil and season with five spice powder and salt. In a hot saute pan add the remaining oil and sear the duck breast, skin side down, until skin had started to get crisp. Turn the breasts over and sear on the other side for one minute, then turn skin side down again and transfer pan to a 400 degree oven and cook until duck is medium. About 6 minutes. Remove breasts and set aside. When meat is cool enough to cut, slice very thin.
• For the spring rolls: Lay a spring roll wrapper on a flat surface, then add a small amount of Asian greens, carrot and cucumber to the center of the wrapper. Lay three or four slices of duck on top of the vegetables. Fold each side of the wrapper in towards the center so the sides just touch. Then carefully roll the spring roll up tightly making sure the seal is tight. Repeat process until all rolls are completed.
• For the vinegar: In a large bowl add all ingredients together and whisk.

Steps:

• Trim and discard the stems of the greens and wash and dry the leaves. Stack the leaves, roll into cylinders and cut across the rolls into 1-inch strips. Melt 1 tablespoon of the butter in a large skillet over medium-high heat until bubbly. Saute one quarter of the greens with 1/8 teaspoon of the salt and a pinch of the pepper until the greens are limp, 30 seconds to 1 minute. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam. Transfer to a covered platter and repeat the procedure with the remaining 3 batches of greens. Serve immediately.

Steps:

• To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
• Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
• Preheat a grill.
• When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

Steps:

• To make the dressing, combine the rice vinegar, vegetable oil, soy sauce, sesame oil, grated ginger, sugar and 1/2 teaspoon salt in a small bowl and mix well. Set aside.
• Combine the remaining salt and the five-spice powder and sprinkle the mixture over the duck. Place a nonstick frying pan over high heat until hot. Place the duck, skin side down, in the pan and cook until golden brown, about 3 minutes. Turn the breasts, reduce the heat and cook until medium-rare, 6 to 7 minutes. Remove the duck from the pan, place on a cutting board, and let rest for 5 minutes. Do not cover the duck or the skin will not be crisp.
• In a large bowl, combine the watercress, snow peas and cabbage. Pour the dressing over the top and toss to coat. Divide the salad among 4 serving plates. Cut the duck into slices on the diagonal. Arrange the slices on each salad and serve.