Pan Seared Duck with Vanilla Spiced Glaze

By bakeaholic

The vanilla glaze makes the duck breast very delicious. This is definitely a meal for a special occasion.

Ingredients

• Spice Powder:
• one 2-inch piece of cinnamon, broken up
• 5 pieces of star anise
• 2 tsp. whole fennel seed
• 2 tsp. Szechuan peppercorns or black peppercorns
• 2 tsp. whole cloves
• Glaze:
• 1/4 tsp. five spice powder or to taste
• 1/4 tsp. coriander seeds, toasted and crushed
• 2 tsp. honey
• 1/4 cup dry sherry
• 1 tsp. sherry vinegar
• 1 vanilla bean, split and scraped
• Duck:
• 2 duck breasts, preferably Muscovy (each about 1 lb.)
• Coarse salt and freshly cracked pepper

Details

Servings 4

Preparation

Step 1

Five Spice Powder
1. Toast the spices in a saucepan over medium heat until fragrant, about 3 to 5 minutes. Cool and grind in a spice grinder.

Glaze
1. Add five spice powder and coriander, sherry, sherry vinegar, honey and vanilla bean to a saucepan. Bring to a boil. Reduce heat to low and let reduce slightly until thick and syrupy, about 5 to 7 minutes. Set aside. There will be about 1 1/2 tbsp. of glaze in the pan. If it reduces too much, loosen with 1 tbsp. sherry.

Duck
1. Preheat oven to 425 degrees F.
2. Score the duck breasts with five diagonal lines. Season the duck with salt and pepper. In a cast iron frying pan, sear the duck, skin side down, just to caramelize skin, about 1 to 2 minutes. Duck will colour very quickly.
3. Drain duck fat from pan (to avoid splattering) and place in oven for 8 to 10 minutes. Brush duck breasts with some glaze. Continue cooking until duck is medium rare, about 3 to 4 minutes more. Cover with foil and let rest for five minutes before slicing. Slice duck breast thinly and drizzle with and remaining glaze.