Diana Yen's Duck Breast with Citrus Honey Glaze

Let this sophisticated update to old-school Peking duck be the centerpiece of your Chinese New Year spread

How do you plan on celebrating the Chinese New Year? It's right around the corner—February 19, to be exact. In lieu of greasy takeout, our gourmet godmother Diana Yen shows us how to achieve a festive, high-protein meal from the comfort of your own kitchen. Stove-top seared duck may sound intimidating, but trust us when we say this actually looks easy. Drizzle with a simple citrus honey glaze, pair it with a side of sautéed greens, and voila—your second New Years meal of 2015. 

Duck Breast with Citrus Honey Glaze
Serves 2

For the duck:
2 duck breasts (about 1 pound)
salt and freshly ground pepper
1 teaspoon five-spice powder

For the citrus honey glaze:
¼ cup honey
1 tablespoon water
1 cinnamon stick
1 3-inch orange peel

For the sautéed rapini (aka broccoli rabe):
1 garlic clove, thinly sliced
1 tablespoon extra-virgin olive oil
¼ pound rapini, ends trimmed
salt and freshly ground pepper


To make the duck, clean and thoroughly dry duck breasts with a paper towel. Using a sharp knife, score the skin in a crisscross pattern. Season with salt, pepper, and five-spice powder. 

Diana Yen's Duck Breast with Citrus Honey Glaze

Heat a cast iron skillet over a medium flame. Place the duck breasts skin down in the skillet and render off the fat, about 5–6 minutes. Turn and sear the other side for 10–15 minutes, for medium rare (until the internal temperature reaches 125°F). Remove from heat and let the duck rest before slicing.

To make the glaze, combine the honey, water, cinnamon stick, and orange peel in a saucepan over medium heat. Stir to blend. Bring the mixture to a boil and reduce to a simmer for 5–7 minutes. Remove the orange peel and cinnamon stick and allow to cool slightly. Brush over the duck breast.

Diana Yen's Duck Breast with Citrus Honey Glaze

To make the rapini, sauté the garlic in olive oil in a skillet over medium heat, until golden. Add the rapini and cook, tossing to coat with oil, about 2–3 minutes, until crisp-tender. Season with salt and pepper. Serve alongside duck. 

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