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Hoisin Duck
Alyssa

Hoisin Duck

Enjoy Hoisin Duck: tender duck glazed with sweet and savory hoisin sauce, creating a rich, flavorful dish that's perfect for any special meal.
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Ingredients Method

Ingredients
  

For the Duck:
  • 2 duck breasts or 4 duck legs for a richer flavor
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon five-spice powder
  • ½ teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1 tablespoon honey for extra caramelization
For the Hoisin Glaze:
  • 4 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • ½ teaspoon chili flakes optional, for heat
For Serving (Optional):
  • 8 Chinese pancakes store-bought or homemade
  • ½ cucumber julienned
  • 2 scallions sliced thinly
  • 1 tablespoon toasted sesame seeds
  • Steamed jasmine rice or stir-fried noodles as an alternative

Method
 

  1. Prepare the Duck:First, pat the duck dry with a paper towel to remove excess moisture, which helps achieve crispy skin. Score the skin of the duck breasts in a crosshatch pattern, taking care not to cut into the meat. In a small bowl, mix together 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of five-spice powder, and ½ teaspoon of garlic powder. Rub this spice mixture evenly over both sides of the duck. Drizzle with 1 teaspoon of soy sauce and 1 tablespoon of honey, rubbing it into the skin. Let it marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
  2. Cook the Duck:Preheat your oven to 180°C (350°F). Heat a large, oven-safe skillet over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip the duck breast over and sear for another 2-3 minutes. Transfer the skillet to the oven and roast the duck for 10-12 minutes for medium doneness (internal temperature should read 135°F for medium-rare or 145°F for medium). Once done, remove the duck from the oven and let it rest for 10 minutes before slicing.
  3. Make the Hoisin Glaze:In a small saucepan, combine 4 tablespoons of hoisin sauce, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey or brown sugar, 1 teaspoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of grated ginger, and ½ teaspoon of chili flakes if desired. Simmer over low heat for 5 minutes until slightly thickened. Remove from heat and set aside.
  4. Assemble and Serve:Slice the duck thinly and brush generously with the prepared hoisin glaze. Serve it in Chinese pancakes with julienned cucumber and scallions, or over steamed jasmine rice and stir-fried noodles if preferred. For an additional touch, sprinkle with 1 tablespoon of toasted sesame seeds.