Preheat oven to 400 F.
In a small bowl, combine the garlic, ginger, and five-spice powder; season to taste.
2 garlic cloves, 1 tbsp. fresh ginger, 2 tsp. Chinese five-spice powder, Sea salt and freshly ground black pepper
Rub the mixture onto the duck breasts.
2 large duck breasts
In a cast iron skillet, melt the cooking fat over medium-high heat and sear the duck breast, skin side down, for 4 to 5 minutes on each side.
Cooking fat
Transfer the skillet to the oven and roast for 7 to 8 minutes, or until you reach the desired doneness, then let rest.
Add the asparagus to a skillet with melted cooking fat over medium heat, stirring for 4 to 5 minutes.
1 bunch of fresh asparagus
Pour balsamic vinegar and season to taste; stir until well combined, and cook for another minute.
2 tbsp. balsamic vinegar, ¼ cup chicken stock
Remove from the heat and cover for a few minutes, allowing the flavors to develop.
Cut the duck breasts into thick slices and serve with the asparagus.