Chinese-style Duck with Fruit

Method

A lacquered, crispy skin hiding tender meat. The dark, glossy reduced sauce coats the tangy pineapple chunks. The scent of star anise and five-spice hits you as soon as you open the pan.

1. 1

   Score the skin of the duck fillets with the tip of a knife without cutting into the meat. This allows the fat to render evenly and the skin to become crispy.

2. 2

   Start cooking in a cold pan, skin side down. Render the fat over medium heat until the skin is deep golden and crispy. Remove excess melted fat during the process.

3. 3

   Remove the duck and set aside. In the same pan, toss in the minced garlic, ginger, and pineapple chunks. The fruit should color on the edges and soak up the pan juices.

4. 4

   Deglaze with rice vinegar, add honey, soy sauce, and five-spice. Return the duck to the pan, meat side down. Let the sauce reduce until it coats the back of a spoon and becomes syrupy.