# Five-Spice Duck Breast with Kumquats, Brussels Sprouts and Hazelnuts, and Roasted Sunchokes > Crisp-skinned five-spice duck gets a bright, bittersweet lift from kumquats simmered in a glossy pan sauce. Deeply roasted Brussels sprouts and toasted hazelnuts bring crunch, while golden sunchokes add a creamy, earthy counterpoint—a winter plate with plenty of contrast. - URL: https://www.chezjk.com/recipes/chinese-five-spice-duck-breast-with-kumquat-pan-sauce-roasted-brussels-with-haze - Author: Jonathan Katzman - Cooked and photographed: 2023-01-14 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, dairy-free ![Five-Spice Duck Breast with Kumquats, Brussels Sprouts and Hazelnuts, and Roasted Sunchokes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F2c8faf73756e8bcb.jpg) ## Five-Spice Duck Breast Starting skin-side down in a cold skillet renders the thick fat gradually. Keeping most of the spice on the flesh protects it from scorching while the skin crisps. ### Ingredients - 4 skin-on boneless duck breasts, 8–10 ounces each - 1½ teaspoons fine sea salt - 1½ teaspoons Chinese five-spice powder - ½ teaspoon freshly ground black pepper - 1 teaspoon avocado oil ### Instructions 1. Pat the duck dry. Score the skin in a shallow crosshatch, cutting through the fat without reaching the meat. Season all over with salt, then rub the five-spice and pepper primarily onto the flesh. If time permits, refrigerate uncovered overnight. 2. Wipe the skin very dry. Spread the avocado oil over the bottom of a cold, large ovenproof skillet; use two skillets if necessary to avoid crowding. Set the duck skin-side down and turn the heat to medium-low. 3. Cook for 12–18 minutes, pressing gently during the first minute so the skin makes full contact. Pour off rendered fat periodically into a heatproof container, leaving a thin film in the pan. The skin should become deeply golden and crisp; lower the heat if it darkens before the fat renders. 4. Turn the breasts and cook the flesh side for 2–4 minutes. Check the center with an instant-read thermometer. For the pink finish pictured, aim for a final temperature of 135–140°F after resting; if needed, finish in a 425°F oven for 2–5 minutes, checking frequently. 5. Transfer to a board skin-side up and rest uncovered for 10 minutes. Reserve the skillet and any resting juices for the kumquat sauce. Slice across the grain into ½-inch pieces just before serving. ### Notes - USDA guidance is to cook duck to 165°F. The pink restaurant-style finish described here is below that recommendation and carries greater food-safety risk; use 165°F for higher-risk diners. - Breast thickness varies considerably, so use temperature rather than time to determine doneness. ## Kumquat Pan Sauce Whole kumquat slices contribute fragrant peel, tart juice, and a little bitterness. Stock and duck juices give the sauce body, while honey rounds out the citrus without turning it into a sweet glaze. ### Ingredients - 8 ounces kumquats - 1 small shallot, finely sliced - 1 teaspoon rendered duck fat from the duck skillet - ¾ cup unsalted gluten-free chicken or duck stock - 2 teaspoons gluten-free tamari - 2 teaspoons honey - 1 teaspoon unseasoned rice vinegar, plus more to taste - as needed water, to adjust consistency ### Instructions 1. Slice the kumquats crosswise into ⅛-inch rounds, removing seeds as you work. 2. After removing the duck, pour off all but 1 teaspoon of fat from the skillet. Keep the browned fond, but wipe away any blackened spices. Set over medium-low heat and soften the shallot for 2 minutes. 3. Add the kumquats, stock, tamari, and honey. Scrape up the fond and simmer gently for 7–10 minutes, until the peel is tender and the liquid lightly coats a spoon. 4. Stir in the rice vinegar and any duck resting juices. Taste for balance, adding a little more vinegar if the sauce is too sweet or a small additional drizzle of honey if sharply bitter. Loosen with water if it becomes sticky. ### Notes - Keep enough liquid to spoon around the duck; this should be a glossy, flowing sauce rather than a thick marmalade. ## Roasted Brussels Sprouts with Hazelnuts Roasting cut-side down builds dark, savory surfaces while leaving the centers tender. Toasted hazelnuts reinforce the sprouts' nutty sweetness, and a small splash of vinegar sharpens the finish. ### Ingredients - 1½ pounds Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - ½ teaspoon fine sea salt - ¼ teaspoon freshly ground black pepper - ½ cup hazelnuts - 2 teaspoons sherry vinegar ### Instructions 1. Heat the oven to 425°F. Toss the sprouts with olive oil, salt, and pepper. Arrange cut-side down on a large rimmed baking sheet without crowding. 2. Roast for 22–28 minutes, until the cut faces are deeply browned and the centers are just tender. Turn a few pieces near the end if needed; remove loose leaves early if they start to burn. 3. Meanwhile, spread the hazelnuts in a small baking dish and toast for 5–8 minutes, watching closely. Rub in a clean towel to remove loose skins, then chop coarsely. 4. Toss the hot sprouts with sherry vinegar and most of the hazelnuts. Taste for salt and scatter the remaining nuts over the top. ### Notes - Use a separate tray from the sunchokes so both vegetables brown rather than steam. ## Roasted Sunchokes Leaving the skins on gives the sunchokes chewy, crisp edges around their soft interiors. Broad cut faces maximize browning without needing a heavy seasoning. ### Ingredients - 1½ pounds sunchokes - 2 tablespoons olive oil - ½ teaspoon fine sea salt - ¼ teaspoon freshly ground black pepper - 1 teaspoon fresh lemon juice ### Instructions 1. Heat the oven to 425°F. Scrub the sunchokes thoroughly and dry well. Leave the skins on and cut into roughly 1-inch chunks or thick diagonal slices. 2. Toss with olive oil, salt, and pepper. Spread on a rimmed baking sheet with broad cut faces against the metal. 3. Roast for 30–40 minutes, turning after about 20 minutes, until deeply golden outside and easily pierced with a knife. 4. Toss with lemon juice just before serving and adjust the salt. ### Notes - Dry the sunchokes thoroughly after washing; water trapped in their crevices inhibits browning. ## Overall Timing / Workflow The vegetables share one oven temperature, and the sauce cooks while the duck rests. Preparing the kumquats in advance keeps the final minutes manageable. ### Instructions 1. 0:00 — Heat the oven to 425°F. Score and season the duck, then prepare the vegetables and slice the kumquats. 2. 0:15 — Put the sunchokes in the oven. Toast the hazelnuts alongside them, removing the nuts after 5–8 minutes. 3. 0:25 — Put the Brussels sprouts in the oven on a separate rack. Start the duck skin-side down in the cold skillet. 4. 0:35 — Turn the sunchokes and rotate the vegetable trays if they are browning unevenly. 5. 0:40–0:50 — Turn and finish the duck according to its temperature. Remove the vegetables as they become tender and browned; hold uncovered in a warm spot. 6. While the duck rests — Make the kumquat pan sauce, chop the hazelnuts, and finish both vegetable sides with their acids. 7. About 1:00 — Slice the duck and plate immediately. ### Notes - If the duck needs an oven finish, make room beside the vegetable trays and check its temperature frequently. ## Plating Keeping the vegetables in distinct groups preserves their textures. Spooning the kumquats mostly over the flesh leaves more of the duck skin crisp. ### Instructions 1. Fan the sliced duck across one side of each warm plate, keeping the pink centers visible and the skin facing upward. 2. Spoon kumquat rounds and a modest amount of sauce over and around the duck, leaving some skin uncovered. 3. Arrange the Brussels sprouts and hazelnuts in one group and the roasted sunchokes in another. Serve any remaining sauce separately. ## Leftover Path Storing the sauce separately prevents the duck skin and roasted vegetables from becoming soggy. Gentle reheating limits further cooking of the breast meat. ### Instructions 1. Refrigerate the duck, sauce, and vegetables in separate airtight containers within 2 hours. Use within 3–4 days. 2. Reheat the vegetables on a tray at 400°F until hot and crisp at the edges, about 10–15 minutes. Warm the sauce gently with a splash of water. 3. For hot leftovers, warm the duck gently, covered, in a 275°F oven with a spoonful of stock or water until it reaches 165°F; this will cook it beyond its original pink finish. 4. Alternatively, slice properly chilled duck thinly and serve cold with the hazelnut sprouts and a little kumquat sauce as a composed lunch salad. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.