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).