Hoisin Barbary Duck Breasts

Hoisin and duck are a classic combination that always works well together with a variety of ways to prepare and serve it. If you’re tired of eating the same old meals and are looking for a modern, Asian inspired recipe to spice up your dinner time, this meal will tick all your boxes. 

Duck is a meat that when cooked right with ingredients that complement its delicate taste, will burst with flavours, and you’ll want to keep going back for more.  

Cooking Method

  1. Leave your duck breasts at room temperature for at least 10 minutes. Use a sharp knife to score the skin at a diagonal angle one way and then the other way to create a diamond.  
  2. Put the duck in a shallow baking dish with the skin side facing up. Then in a jug, mix the soy, hoisin, maple syrup, vinegar, garlic, ginger, and star anise, and pour it over the duck breasts to coat them, turning them to ensure both sides are covered. Cover and chill in the fridge for at least 2 hours.  
  3. Slice the radishes thinly and put them in a jar. Heat up the vinegar and suage in a pan till the sugar dissolves and pour it over the radishes. Screw the lid onto the jar and place it in the fridge.  
  4. Pre-heat your oven to 160C, after leaving the duck breasts at room temperature for 10 minutes, cover your baking dish with foil and bake in the oven for 25 minutes. Take out the duck breasts and simmer the sauce until it has thickened. 
  5. Put the duck in a cold griddle pan skin side down and gradually turn up the heat. Cook for 4 minutes or until the skin is crispy. Leave to rest for 10 minutes while you cook the rice.  
  6. Warm up some oil on a medium heat and lightly fry the garlic, taking care not to burn it. Add the rice and stir to cover the oil, then add water and cooking according to the instructions on the pack.  
  7. Slice the duck breasts and put on a plate with the garlic rice, pickled radishes, sliced spring onions and sesame seeds to complete the dish.  

The Ingredients

  • 4 barbary duck breasts 
  • 4 tablespoons of soy sauce 
  • 5 tablespoons of hoisin sauce 
  • 4 tablespoons of maple syrup 
  • 2 tablespoons of white wine vinegar 
  • 3 fresh, chopped chillies 
  • 3-star anise 
  • 8 garlic cloves 
  • 4cm of fresh ginger grated and peeled 
  • 3 teaspoons of Chinese five spice 
  • 450g jasmine rice 
  • 12 whole radishes 
  • 150ml rice wine vinegar 
  • 5 teaspoons of sugar 
  • 5 chopped spring onions and sesame seeds for garnish 

What to serve with hoisin barbary duck

For this recipe our duck is served with rice and pickled radishes to cut through the richness of the hoisin sauce, but there’s a wide range of options you can pair the duck with. Some examples include: 

  • Pak choi 
  • Noodles 
  • Pancakes 
  • Broccoli  
  • Peas 

Frequently Asked Questions

Despite many people comparing it to chicken, duck breast has a hue and texture that is more similar to red meat. This means that unlike chicken, it’s safe to consume when it’s cooked medium rare. Perfectly cooked duck will have a delicious, crispy skin on top and moist, juicy meat underneath.

Duck is often associated with having a high fat content, but it is actually richer in nutrients that you might think. It’s a great source of protein and healthy fat as well as micronutrients like selenium, iron, and niacin.  

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