Chinese Duck and Sesame Broccoli

Name: Chinese Duck and Sesame Broccoli
Prep time: 10 min
Cook time: 30 s
Total time: 10 min 30 s
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: 4 large skin-on duck breasts; 2 tsp Chinese 5-spice; 2 heads of broccoli, trimmed into florets; 2 TB toasted sesame oil; 1 red chili, thinly sliced; 4 green onions, thinly sliced; Sea salt; Freshly ground black pepper

This Chinese duck recipe may sound and taste gourmet, but it’s simple to make and takes less than an hour to cook. Your whole family will love it. It’s tender, juicy, savory, and delicious!

It’s hard to go wrong with a beautifully cooked duck breast. This easy, midweek meal is perfect for those that live a keto or low carb lifestyle. The sesame-flavored broccoli perfectly complements the duck which is dusted with Chinese 5-spice.

Chef Tips:

Duck is a beautiful meat that is best served pink, with crispy skin.
Remember to remove the seeds from the chili if you do not like food too spicy: the heat mostly lies in the seeds.

Serves 4

Chinese Duck and Sesame Broccoli

Prep Time: 10 minutes

Cook Time: 30 seconds

Total Time: 10 minutes 30 seconds

This Chinese duck recipe may sound and taste gourmet, but it’s simple to make and takes less than an hour to cook. Your whole family will love it. It’s tender, juicy, savory, and delicious!

Ingredients

4 large skin-on duck breasts
2 tsp Chinese 5-spice
2 heads of broccoli, trimmed into florets
2 TB toasted sesame oil
1 red chili, thinly sliced
4 green onions, thinly sliced
Sea salt
Freshly ground black pepper

Instructions

Preheat the oven to 390°F and line a baking tray with parchment paper.
Place the duck breasts skin-side down in a large non-stick pan on the stovetop. Over medium heat, leave the duck to slowly start rendering out its fat.
After approx. 15 minutes, increase the heat to high, and cook for about a minute to ensure crispy skin. Turn the duck over and cook the underside for 1 minute. Season the underside with salt and pepper at this time.
Use tongs to transfer the duck (skin side up) to the baking tray.
Season the skins with salt and pepper and scatter over the Chinese 5-spice.
Use a pastry brush dipped in some of the hot duck fat still in the pan to brush the spice evenly over the skins.
Place in the oven for 10 minutes, then remove from the oven and leave to rest on a chopping board for at least 5 minutes.
Meanwhile, bring a large pan of salted water to the boil. Add the broccoli florets and cook for no longer than 4-5 minutes.
Drain well in a colander, then season with salt. Drizzle over the sesame oil, tossing well to coat. Keep warm.
Once the duck has rested, slice each breast and serve with the sesame broccoli on the side.
Sprinkle on the chili and green onions, and season with more salt and pepper, if needed.