Duck breast "Five spices" with broccoli

Cooking

Step 1

Prepare the five spice mixture. Grind star anise, cloves, fennel, and Sichuan peppercorns in a coffee grinder, spice grinder, or blender. Stir in cinnamon. At the end of cooking, pour the rest of the mixture into a tightly closed jar. The mixture will keep for up to 3 months.

Step 2

Pat the breasts dry with paper towels. With the tip of a sharp knife, make cuts in the form of diamonds on the skin. Season on both sides with the spice mixture and salt.

Step 3

Peel the ginger and cut into thin strips. Peel hot pepper from seeds and partitions, cut into half rings. Chop the garlic. Break the broccoli into small florets. Cut the white part of the green onion diagonally into 2-3 cm long pieces. Disassemble the green part into long narrow ribbons and put in ice water.

Step 4

Heat a heavy bottomed skillet over medium heat. Place the breasts skin side down in the hot skillet until the fat has rendered. Cook for 3 minutes, then flip and cook for another minute. Turn over again on the skin and cook for 3 minutes. and 1 more min. from the meat side. Repeat two more times. Remove the breasts from the pan to a warmed dish, cover with foil and leave to "rest" for 7 minutes.

Step 5

In another skillet over moderate heat, heat some of the oil, add half of the broccoli and cook for 2-3 minutes. Flip over and cook the same. Transfer to a bowl, add oil to the pan and fry the remaining cabbage.

Step 6

Combine the fried cabbage in a pan, pour in the wine and cook until the cabbage is soft.

Step 7

While the broccoli is cooking, stir in the garlic, chili and ginger. If desired, soy sauce can be added to such a dressing - either initially stir in, or serve separately.

Step 8

Add the green peas and the white part of the green onion to the broccoli pan. Stir, immediately remove from heat and mix with dressing.

Step 9

Arrange the duck breasts and garnish on warmed plates, sprinkle with dried green onion ribbons.