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1 teaspoon sugar
Rub duck breast all over with five-spice powder, salt and pepper. Cover and let rest at room temperature, 1 hour.
Crisp:
Set duck breast, skin side down, in a cast-iron pan. Cook over medium-high heat, carefully spooning off fat several times, until skin is completely crisp, about 12 minutes. Turn and cook the other side until cooked through and 165 degrees, about 12 more minutes.
Sizzle:
Set duck aside on a cutting board. Cover loosely with foil. Reduce heat to medium. Add garlic and chili pepper to the skillet and cook until fragrant and soft, 1 minute. Pour in lime juice and cook, scraping up any browned bits, 1 minute. Add sugar and stir. Remove skillet from heat.
Serve:
Thinly slice duck breast. Fan onto 2 serving plates. Scrape on pan juices. Enjoy.
Leah Eskin is a Tribune special contributor e-mail her at leahreskin@aol.com
