Da, am facut dupa cum o zis nea Jamie:
Season the duck breasts with the salt, pepper and Chinese five-spice powder.
Drizzle over a little of the oil with a good pinch of dried thyme. Rub the seasoning well all over the meat.
Score the skins in a criss-cross fashion. Drizzle a little oil into a frying pan, put duck breasts in, skin-side down.
Sit a lid (or use a plate), which should be slightly smaller than the frying pan, on the meat and weigh it down with something heavy like a mortar or heavy pan.
Cook on medium-high heat for about 3 minutes, or until the skins are crisp, golden brown and lots of duck fat has come out of the skin.
Remove the weight, and for the next 10 to 15 minutes, continue to cook uncovered over medium heat, turning occasionally, until the duck breasts are cooked through.
Take the breasts out of the pan, rest for a minute or two, then slice thinly. (Don’t throw away the duck fat; keep it in a jar and use it when you are next roasting potatoes)
Dar era inca crudut bine, chit ca la proba cu degetul parea ok. Asa ca am mai dat feliile taiate inca o data la tiagie, pe ambele parti, max. juma de minut pe fiecare parte. Asa au fost perfecte.
In loc de 5 spice powder eu am folosit o amestecatura pt shawarma.