Duck Breast With Five Spice And Grapes Recipe

The key to a perfectly crisp, yet not too fatty, duck breast is to first sear the duck, skin side down, in a hot, dry pan, and then finish cooking it over low heat to ensure the thick layer of fat slowly renders off. The sweetness of the grapes in this recipe is a perfect complement to the five-spice powder. - Valaer MurrayFrom Anita Lo of AnnisaClick here to see the post Cooking Class with Chef Anita Lo