Crisp Five-Spice Chili Duck Breast

Note from Cheri: Chef Amy Ferguson-Ota presented this dish with a Turnip Cake and a Curly Endive Salad, all drizzled with Spicy Plum Dressing for a true example of Hawaiian Regional Cuisine at the Kea Lani Masters of Food and Wine Event in Maui. It would be equally good with wild rice from Michigan and fresh asparagus from the Connecticut River Valley. Rick Eggers, who attended the event, cooked up Amy's recipes at home. His recipe hints will make it easier for you should you decide to also create this fabulous dish. Click here to read more about this fabulous event and Hawaii's Regional Cuisine, along with more terrific recipes.

4 pieces Boneless Long Island Duck Breast (6 to 8 oz. pieces) 1 tablespoon Chinese Five-Spice powder 1 teaspoon crushed Hawaiian chili pepper 1/4 cup brown sugar, packed 1 tablespoon minced garlic 1 tablespoon grated fresh ginger 2 tablespoons sesame oil 2 tablespoons peanut oil 1 tablespoon orange zest

Serves 4 Prick duck skin with a fork and allow to air dry in a cool environment over night. In a saucepan, heat remaining ingredients. Cool. Brush or rub duck with marinade. Refrigerate for a minimum of 6 hours or overnight. When ready to cook, wipe marinade off and score the fat. Sear the duck, skin side down, over medium heat until the fat is rendered. Finish in the oven if the duck breast is thick. Do not over cook the under side of the breast. Recipe hints from Rick Eggers: When rendering the fat, be sure the heat is medium, not too hot. You can pour off the liquid fat off as you go along. The fat rendering process took about 8 minutes in the home test but that can vary. Straying from the chef's directions, you can turn the breast pieces over and cook in the pan for about four more minutes but be careful not to toughen the meat.