Five Spice Seared Duck - Asian Greens Spring Roll
Recipe provided by Kevin Rathbun
- Difficulty: Easy
- Servings: 4
- Nutritional Information per Serving
| Calories | 260 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 64 mg |
| Sodium | 532 mg |
Ingredients
For the duck:
- 2 duck breasts
- 1 ounce sesame oil
- 1 tablespoon Chinese five spice powder
- 2 teaspoons kosher salt
For the spring rolls:
- 8 spring roll wrappers
- 4 ounces Asian greens
- 1 small carrot, thinly julienned
- 1 small cucumber, thinly julienned
For the vinegar dressing:
- 1/2 cup rice vinegar
- 1 tablespoon sriracha (hot chili sauce)
- 1 tablespoon fish sauce
- 1 teaspoon black sesame seeds
- 2 tablespoons finely chopped scallions
Instructions
- Prepare the duck: Ignite your taste buds with this bold startcoat the duck breasts in half the sesame oil, then dust evenly with fragrant five spice powder and salt. Heat the remaining oil in a saut pan over high heat until shimmering. Sear skin-side down until irresistibly crisp, flip for one minute, then return skin-side down and roast in a 400F oven to juicy medium doneness, about 6 minutes. Cool and slice paper-thin for perfection.
- Assemble the spring rolls: Dive into fresh crunchlay a wrapper flat, pile in vibrant Asian greens, julienned carrot, and cucumber. Top with 3-4 duck slices. Fold sides in, roll tight, and seal. Repeat to create crispy, flavor-packed rolls that burst with every bite.
- Make the vinegar dressing: Whip up a zesty kickwhisk rice vinegar, sriracha, fish sauce, black sesame seeds, and scallions in a bowl until harmonious. Drizzle over rolls for an explosive finish that'll have you craving seconds.
