Five Spice Duck Breast With Blackberries

Recipe via NYTimes

Chinese Five Spice Powder — a mix of Sichuan pepper, fennel, clove, star anise and cinnamon — is the perfect duck seasoning, and ripe blackberries make this a perfect summertime dish. You can also grill the duck if preferred. 


2 Muscovy duck breasts, about 1 pound each
Kosher salt, to taste
2 teaspoons RawSpiceBar's Chinese Five Spice Powder
1 inch fresh ginger, minced
2 garlic cloves, minced
1 shallot, minced
2 tablespoons sherry vinegar
2 tablespoons brown sugar
6 ounces blackberries
1/2 cup chicken broth
1/4 tsp RawSpiceBar's Sichuan Peppercorns (optional, for added heat)


1. Score the skin side of the breast diagonally with a knife. Pat to dry and season with salt and five spice powder. Combine ginger and garlic and slather breasts. Cover to marinate, 30 minutes or more at room temperature (or overnight in the refrigerator).

2. Place a cast-iron pan over medium-high heat. Once hot, add duck and let sizzle, 6-7 minutes until golden. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. 
3. To make sauce, add shallots to pan over medium heat, 2-3 minutes. Add vinegar, brown sugar and half the blackberries, another 4-5 minutes. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
4. Serve ducks spooned with sauce and enjoy!

Global, Salt Free Spices.

Get Started