Ingredients

For the Duck

• 2 duck breasts, skin on

• 1 tsp Chinese five-spice powder

• 1/2 tsp white pepper

• 1/2 tsp sea salt

For the Aromatics & Sauce

• 2 tbsp neutral oil (grapeseed or peanut)

• 4 cloves garlic, finely sliced

• 1 tbsp fresh ginger, julienned

• 2 dried red chilies, lightly crushed

• 1 whole star anise

• 2 tbsp dark soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 1/2 tbsp black rice vinegar

• 1 1/2 tbsp honey

• 1/2 tsp chili oil (adjust to taste)

To Finish

• 2 scallions, thinly sliced

• Toasted sesame seeds

• Steamed jasmine rice or garlic stir-fried bok choy

Instructions

1. Prepare the Duck
   Pat the duck breasts dry. Score the skin in a crosshatch pattern, taking care not to cut into the meat. Season both sides with five-spice, white pepper, and salt.

2. Render the Duck Skin
   Place the duck breasts skin-side down in a cold Platinum Large Skillet. Turn heat to medium-low and allow the fat to render slowly for 8–10 minutes, pressing lightly for even contact. Once the skin is deeply golden and crisp, flip and sear the flesh side for 2 minutes. Remove duck and rest.

3. Build the Sichuan Glaze
   Pour off excess duck fat, leaving about 1 tablespoon in the skillet. Add garlic, ginger, dried chilies, and star anise. Sauté for 30–45 seconds until fragrant.

4. Deglaze and Reduce
   Add Shaoxing wine to deglaze the skillet, scraping up any fond. Stir in soy sauce, black vinegar, honey, and chili oil. Simmer until the sauce thickens to a glossy glaze.

5. Finish and Slice
   Slice duck breasts thinly. Return slices briefly to the skillet, turning to coat in the glaze for 30 seconds.

6. Serve
   Plate over jasmine rice or alongside bok choy. Spoon extra glaze on top and garnish with scallions and sesame seeds.