Pan-Seared Five-Spice Duck Breast with Balsamic Jus Recipe

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Pan-Seared Five-Spice Duck Breast with Balsamic Jus
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  1. In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
  2. Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
  3. To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
  4. Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 175.79 Kcal (736 kJ)
Calories from fat 62.23 Kcal
% Daily Value*
Total Fat 6.91g 11%
Cholesterol 85.21mg 28%
Sodium 452.58mg 19%
Potassium 323.81mg 7%
Total Carbs 1.84g 1%
Sugars 0.92g 4%
Dietary Fiber 0.43g 2%
Protein 22.38g 45%
Vitamin C 6.8mg 11%
Iron 5.6mg 31%
Calcium 7.7mg 1%
Amount Per 100 g
Calories 132.57 Kcal (555 kJ)
Calories from fat 46.93 Kcal
% Daily Value*
Total Fat 5.21g 11%
Cholesterol 64.27mg 28%
Sodium 341.33mg 19%
Potassium 244.21mg 7%
Total Carbs 1.39g 1%
Sugars 0.7g 4%
Dietary Fiber 0.32g 2%
Protein 16.88g 45%
Vitamin C 5.2mg 11%
Iron 4.2mg 31%
Calcium 5.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 4

Good Points

  • saturated fat free

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