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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 tablespoons Chinese 5 spice
1 tablespoon sugar
1 tablespoon shredded coconut
2 teaspoons 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 to 15 minutes.
In a hot frying pan, add duck breasts, skin side down and sear for two to three minutes on each side. Remove from heat and place in preheated oven for seven to 10 minutes, depending how well done you like it.
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