Vietnamese Spiced Duck Breast with Autumn Vegetables
This advanced-level recipe combines succulent duck breast with the earthy flavors of autumn vegetables, all roasted to perfection in a single pan. Vietnamese spices create a fragrant and delicious meal that sings with the season's best produce. Ideal for those looking to impress with minimal cleanup.
Ingredients
- 4 duck breasts, skin on
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 teaspoons five-spice powder
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 small bunch kale, stems removed and leaves torn
- 1 tablespoon rice vinegar
Method
- Preheat oven to 400°F (200°C). Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
- In a small bowl, combine fish sauce, soy sauce, honey, and five-spice powder. Rub the mixture over the duck breasts. Season with salt and pepper.
- Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium-high heat. Place duck breasts skin-side down and sear for 6-8 minutes until skin is golden and crisp. Flip and sear the other side for 2 minutes. Remove duck and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add sweet potatoes and onion, cooking for 5 minutes until starting to brown. Add garlic and ginger, cooking for another minute.
- Add kale to the skillet, tossing to coat. Drizzle with rice vinegar. Nestle the duck breasts, skin side up, among the vegetables.
- Transfer the skillet to the oven and roast for 20-25 minutes, or until the duck is cooked to your liking and vegetables are tender.
- Let the duck rest for 5 minutes before slicing. Serve with the roasted vegetables.