PIERŚ Z KACZKI Z CHRUPIĄCĄ SKÓRKĄ I IDEALNIE MIĘCIUTKA W ŚRODKU

Ingredients

• 2 pieces Duck Breast (skin on, trimmed)
• 2 tablespoons Light Soy Sauce (low sodium)
• 1 tablespoon Potato Starch (for coating)
• 2 tablespoons Lukewarm Water (room temperature)
• 1 teaspoon Five‑Spice Powder (Chinese five‑spice blend)
• 2 tablespoons Rapeseed Oil (high smoke point)

Instructions

1. Trim the Duck Breast Skin

   Using a sharp knife, carefully cut along the skin of the duck breast, removing excess skin but leaving a thin layer attached to the meat.

   Time: PT5M

2. Prepare Steam

   Fill a pot with about 2 inches of water, bring to a boil, place a colander or steamer basket over the pot, and lay the duck breast skin‑side up.

   Time: PT5M

   Temperature: boiling

3. Steam the Duck Breast

   Cover and steam the duck breast for 20 minutes until the skin is softened.

   Time: PT20M

   Temperature: 100°C

4. Prepare Five‑Spice Marinade

   In a bowl combine 2 tbsp light soy sauce, 1 tbsp potato starch, 2 tbsp lukewarm water, and 1 tsp five‑spice powder; stir until smooth.

   Time: PT2M

5. Marinate and Dry the Duck

   Remove the steamed duck breast, brush the mixture on both sides of the meat, then let it rest uncovered for about 20 minutes to dry the surface.

   Time: PT20M

6. Pan‑Fry the Duck Breast

   Heat 2 tbsp rapeseed oil in a skillet over medium‑high heat until shimmering; add the duck breast skin‑side down and fry for 3‑4 minutes until the skin turns golden and crisp.

   Time: PT4M

   Temperature: 190°C

7. Rest, Slice and Serve

   Transfer the duck breast to a cutting board, let rest 2 minutes, then slice thinly against the grain and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

20g

Carbohydrates

5g

Fat

22g

Fiber

0g