Pan Seared Duck with Vanilla Spiced Glaze

  • serves 4
Christine Cushing
Christine Cushing

Five spice powder includes the following spices: Szechuan peppercorns, cinnamon stick, star Anise, fennel and cloves. If you don’t have time to make your own 5 spice powder just use store bought. The vanilla gives an added depth and luxurious flavour to the spices.

4 Ratings
Directions for: Pan Seared Duck with Vanilla Spiced Glaze


Five Spice Powder

one 2-inch piece of cinnamon, broken up

5 pieces of star anise

2 tsp whole fennel seed (10 ml)

2 tsp Szechuan peppercorns (or black peppercorns) (10 ml)

2 tsp whole cloves (10 ml)


¼ tsp five spice powder or to taste (1 ml)

¼ tsp coriander seeds, toasted and crushed (1 ml)

2 tsp honey (10 ml)

¼ cup dry sherry (60 ml)

1 tsp sherry vinegar (1 ml)

1 vanilla bean, split and scraped


Two duck breasts, preferably Muscovy (each about 1 pound or 454 grams)

Coarse salt and freshly cracked pepper


Five Spice Powder

1. Toast the spices in a saucepan over medium heat until fragrant, about 3 to 5 minutes. Cool and grind in a spice grinder or with a mortar and pestle.


1. Add five spice powder and coriander, sherry, sherry vinegar, honey and vanilla bean to a saucepan. Bring to a boil. Reduce heat to low and let reduce slightly until thick and syrupy, about 5 to 7 minutes. Set aside. There will be about 1 ½ tbsp. of glaze in the pan. If it reduces too much, loosen with 1 tbsp. sherry.


1. Preheat oven to 425 degrees F.

2. Score the duck breasts with five diagonal lines. Season the duck with salt and pepper. In a cast iron frying pan, sear the duck, skin side down, just to caramelize skin side, about 1 to 2 minutes. Duck will colour very quickly.

3. Transfer duck to oven and roast for 8 to 10 minutes. Brush duck breasts with some of the glaze. Continue cooking until duck is medium rare, about 3 to 4 minutes more. Cover with foil and let rest for five minutes before slicing. Slice duck breast thinly and drizzle with any remaining glaze.

See more: Poultry, Dinner, Main, Duck, Fry, Hot and Spicy, Roast, North American


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