Anise-Spiced Barbecued Duck Breast

Menu Part: 
Cuisine Type: 

A delicious variation for popular mu shu. Succulent spiced duck is served sliced in pancakes with a delightful sun-dried cranberry sauce.


For Duck:
2 double duck breasts
1 pinch each ground star anise, ginger, black pepper, sugar, and kosher salt
4 oz. char-su sauce

For Vegetables:
1⁄2 cup julienned napa cabbage
1⁄2 cup (combined) julienned carrot, red onion, and red pepper, bean sprouts, and trimmed haricots verts
1 bacon strip, cooked and chopped
1⁄2 oz. sesame oil
Salt and pepper, to taste

For Sundried Cranberry Sauce:

4 plums, seeded
2 tsp. sundried cranberries
1 oz. plum wine
1 oz. orange juice
1 tsp. sugar
1 tsp. pickled ginger
1 tsp. hoison sauce
Salt and pepper, to taste

For Assembly:
4 mu shu pancakes, warmed
1⁄2 bunch scallions, chopped
1⁄2 bunch cilantro sprigs, chopped


1. Prepare Duck: Season duck breast with anise, ginger, black pepper, sugar, and salt. In a pan over medium heat, cook breasts fat-side down until golden brown, about 5 min. Turn and cook 2 min. Brush both sides with char-su sauce and cook to medium-rare.
Set aside.

2. Prepare Vegetables: Stir-fry julienned vegetables and bacon in sesame oil until just tender; season with salt and pepper to taste.

3. Prepare Sundried Cranberry Sauce: Combine all Sundried Cranberry Sauce ingredients in a stockpot, and cook over medium heat until plums are soft. Puree and season to taste with salt and pepper.

4. Assemble: Serve sliced duck and vegetables with mu shu pancakes, scallions, cilantro, and Sundried Cranberry Sauce.

Source: Recipe from Chef Scott Cohen

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