Photo: Atharva Tulsi
Seared Five-Spice Duck Breasts with Rhubarb Compote
8 ingredients
Serves 4.
openrecipes
Chinese five-spice powder, a blend of warm, fragrant spices, seasons meaty duck breasts, giving them an exotic, intriguing flavor. A cinnamon-spiced sweet and tart rhubarb compote made with fresh orange juice and brown sugar pairs well with the rich, rosy duck meat.
Estimated Nutrition (whole recipe, rough)
460
Calories
20g
Protein
28g
Fat
31g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless duck breast halves, each about 7 oz.
- 1 tsp. Chinese five-spice powder
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 large orange
- 4 or 5 rhubarb stalks, about 10 oz. total, cut into 1/2-inch pieces
- 1/2 cup firmly packed light brown sugar
- One 3-inch piece cinnamon stick
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes