This recipe was part of the award winning meal Chef Kanner served to the judges panel at the 'Taste for Success' event benefiting Torah U'Mesorah this past May.
- 2 duck breasts -
- 2 tbsp chinese 5 spice -
- 1 tbsp sugar -
- 1 tbsp shredded coconut -
- 2 tsp finely grated fresh ginger -
Preheat oven to 350 degrees. Score duck breast skin in a grid pattern.?In a small mixing bowl, mix remaining ingredients. Massage the mixture into the duck breasts and let sit for 10-15 minutes.
In a hot frying pan, add duck breasts, skin side down and sear for 2-3 minutes on each side. Remove from heat and place in preheated oven for 7-10 minutes, depending how well done you like it.