Five-Spice Duck Breasts with Crisp Potato Cakes Dinner Recipe
This recipe pairs fragrant five-spice duck breasts with golden, crisp potato cakes for a luxurious dinner dish. With a streamlined process that enhances flavors and textures, this dish highlights the rich taste of duck fat and warm spices, creating a perfect centerpiece for any meal.
Equipment
- Sharp knife
- Large skillet
- Instant-read thermometer
Ingredients
- 2 pounds duck breasts 4 large breast halves
- 1½ teaspoons kosher salt plus more as needed
- 2 teaspoons Chinese five-spice powder
- 1 pound Yukon Gold potatoes peeled and cut into 1½-inch-thick wedges
- 1 bay leaf
- 1 large garlic clove smashed and peeled
- Pinch of red chile flakes
- Freshly ground black pepper to taste
Instructions
- Score the Duck Breasts: Use a sharp knife to carefully score the skin of each duck breast in a crosshatch pattern, spacing the cuts about ½ inch apart. Be cautious not to cut through the fat into the flesh.
- Season and Marinate: Rub the duck breasts evenly with kosher salt and Chinese five-spice powder. Let them sit at room temperature for 30 minutes, or for a more developed flavor, cover and refrigerate overnight.
- Prepare the Potatoes: In a large pot, bring salted water to a boil. Add the potato wedges and boil for 15–20 minutes until tender. Drain the potatoes well and arrange them on a baking sheet lined with a clean cloth to dry off any remaining moisture.
- Preheat the Oven: Set your oven temperature to 350°F.
- Render the Duck Fat: Heat a large skillet over medium heat. When the skillet is hot, place the duck breasts skin-side down into the pan and add the bay leaf. Allow the fat to render out and the skin to turn golden and crispy, which takes about 6 minutes. Flip the duck breasts and add the smashed garlic and a pinch of red chile flakes to the skillet. Transfer the skillet to the preheated oven and roast the duck for 3–5 minutes, or until the internal temperature reaches 125°F on an instant-read thermometer.
- Rest the Duck: Remove the duck from the skillet and let it rest on a cutting board to allow the juices to redistribute.
- Fry the Potatoes: Keep the skillet over medium-high heat, leaving the rendered duck fat and bay leaf in the pan. Lightly press the potato wedges with a fork or spatula to flatten them slightly, but avoid breaking them apart. Fry the potatoes in batches in the hot duck fat, cooking for about 3–4 minutes per side, until they are golden and crispy. Sprinkle with salt and freshly ground black pepper.
- Assemble and Serve: Slice the duck breasts thinly and arrange them on a plate alongside the crisp potato cakes. Drizzle any juices from the skillet over the duck and potatoes before serving.
Notes
- This dish is excellent paired with light, refreshing sides such as Smashed Sichuan Cucumber Salad or a Winter Vegetable Salad with Thai Lime Dressing.
- Ensure the duck rests before slicing to retain its juices.
- You can prepare the potatoes a day in advance to save time during cooking.
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