Recipe of the Month

by Duane Radford

Five Spice Duck

Five Spice Duck Breast
● breasts from 2-3 ducks
● canola oil
● five spice seasoning
● garlic powder
● thyme
● 3/4 cup sweet wine (e.g. Moscato, Reisling, White Port)
● 2 tablespoons apple cider vinegar
● 1/4 cup liquid honey or maple syrup
● 1 cup seedless green grapes
● 1 cup chicken broth  

Duck Fat Roasted Potatoes
● 2-3 russet potatoes (scrubbed, cubed)
● 1/2 white Spanish onion (diced)
● 1 tablespoon olive oil
● salt & pepper
● thyme
● rosemary
● duck fat      

I was introduced to “Five Spice” seasoning (a traditional Chinese seasoning) many years ago and have long enjoyed its savoury and aromatic flavour. It is a blend of five spices—typically star anise, cloves, Chinese cinnamon, Sichuan peppercorns or white pepper and fennel seeds. It’s as common in dining rooms and restaurants in China as salt and pepper is in Canada. It goes particularly well with duck and pork when used as a dry rub or marinade. When Canadian Living magazine featured a “Five Spice Roast Duck” recipe for a whole duck, I decided to adapt it for duck breasts paired with a “Duck Fat Roasted Potatoes” recipe also featured in this magazine. Coordinate the cooking times for the duck breasts and roasted potatoes, putting the potatoes in a pre-heated oven first.

Five Spice Duck Breasts
1. Wash the duck breasts under tap water and pat dry with a paper towel.
2. Rub the breasts (both sides) with garlic powder, five spice powder and thyme and let the rub set up for 30 minutes, in a refrigerator.
3. Pre-heat your oven to 425 F.
4. Line a baking tray with parchment paper. Spray the bottom with canola oil. Place the breasts on the paper.
5. Meanwhile, in a small saucepan heat the wine, vinegar and honey for several minutes until it’s syrupy.
6. Pour the sauce over top of the duck breasts and roast them for 10-15 minutes in the oven until they’re browned.
7. Heat what’s left of the reserved syrup in the sauce pan and add green grapes and chicken broth, simmer over low heat for 10 minutes. Serve the grapes and sauce over top and beside the duck breasts. The addition of green grapes to this recipe is a throwback to French cuisine and other European countries that incorporate fruit into wild game dishes.
8. Serve the duck breasts with Red Pepper Jelly.

Duck Fat Roasted Potatoes
1. Toss the diced potatoes and onion in olive oil in a large mixing bowl.
2. Season with salt and pepper, rosemary and thyme (to taste).
3. Line a baking dish with parchment paper. Add 2 tablespoons of duck fat, the cubed potatoes and diced onions. Duck fat adds a flavourful dimension to cooking. In Edmonton, you can purchase several different brands of duck fat at The BUTCHERY by RGE RD (seasonally), The Italian Centres, Blush Lane Market on Whyte Avenue and Real Canadian Superstores.
4. Pre-heat your oven to 425 F before putting the potatoes inside and roast for 45 minutes until browned, stirring at the halfway mark.

For a beer pairing, opt for an amber or brown ale. For a wine pairing, the vote goes to a Cabernet Sauvignon, Pinot Noir or a Zinfandel.