Duck breast, Long Island Peking
1/2 c Soy sauce
1/4 c Water
3 TB Sweet Chinese rice wine (not vinegar)
2TB Brown sugar
1 tsp five spice powder
1 TB minced ginger
Chopped garlic scapes or one clove garlic, minced
2 scallions, chopped
Juice of one lime
Dash of siracha
Score fat, without cutting into meat. Marinate several hours.
Dry duck very well. Heat cast iron skillet over high heat until smoking hot. Add high-heat oil then sear duck, fat side down, about five minutes. Turn duck, pour off extra fat. Lower heat slightly so duck doesn't burn. Cook another four or five minutes, until medium rare.
Serve with sautéed chard.
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