Five-Spice Duck Breast
2 duck breasts, boneless, skin on
6 T soy sauce
1 T Chinese five-spice
1 T mirin
1 T honey
Sea salt and black pepper
Place duck breasts on a cutting board and score the duck skin, making 3-4 diagonal cuts through the skin. Make sure not to cut into the meat.
Place the duck into a resealable plastic bag and add soy sauce, five-spice, mirin, honey, salt, and pepper. Mix everything together to coat the duck breast. Place in refrigerator to marinate for 24 hours.
Remove the duck breast from marinade. Pat dry the duck breasts. Bring a sauté pan up to high heat. Get the pan very hot. Once hot, add duck breast skin-side down into pan. Sear the skin of the duck until it reaches a crispy golden-brown color and texture, set aside.
While the duck breast is searing, set the Duet to “PREHEAT”, adjust the time to 10 min.
When preheated press “AIR FRY” and adjust the temperature to 360°F.
Add ½ c water to bottom of the Air Fry Basket. Place the duck breasts skin-side up into the Air Fry Basket. Press “PROG” and use the “START/PAUSE” dial to select “Chicken Breast”. Press “TIME” and adjust cooking time to 30 min.
After 30 min., using a handheld meat thermometer, check to see that the internal temperature of each breast has reached 165°F. If not, return to the Duet and cook until temperature has been reached.