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    You are in: Home / Recipes / Duck Breast With Asian Sauce Recipe
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    Duck Breast With Asian Sauce

    Duck Breast With Asian Sauce. Photo by Peter J

    1/2 Photos of Duck Breast With Asian Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    The Flying Chef's Note:

    Crispy skinned duck breast with Asian sauce served with either rice timbales or vegetables with noodles.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Sauce

    Serve with either

    Rice Timbales Ingredients

    OR

    Vegetable Noodle Ingredients

    Directions:

    1. 1
      Prep time does not include marinating time.
    2. 2
      Method for the duck.
    3. 3
      Combine all marinade ingredients and add duck, marinate several hours or overnight.
    4. 4
      Remove duck from marinade and prick skin all over, reserve marinade for later use.
    5. 5
      Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
    6. 6
      While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
    7. 7
      Serve duck with either rice timbales or vegetables and noodles.
    8. 8
      To serve with rice timbales.
    9. 9
      Boil some water in a pan, add rice and boil until tender.
    10. 10
      Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
    11. 11
      Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
    12. 12
      OR.
    13. 13
      To serve with vegetable and noodles.
    14. 14
      Cook noodles in a pan of boiling water until tender, drain and set aside.
    15. 15
      Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
    16. 16
      Add noodles and stir until heated through.
    17. 17
      For a photo visit http://the-best-recipes.blogspot.com/.

    Ratings & Reviews:

    • on March 17, 2013

      55

      This worked out so so nice... didnt do the rice thing with it but the duck was amazing... We did our duck in the webber and made a nice sauce from the marinade and what the duck rendered. I say give it a red hot go cause u will be happy

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2010

      55

      Wonderful! I served with the timbales I made in advance and microwaved later as suggested which makes for a great dish where you can get most of the prep out of the way before-hand but it seems like you've spent ages on it. Normally with duck I go down the path of fruit based fairly sweet sauces but the slightly more 'robust' taste brought in by the hoisin and worcestershire sauce made a pleasant change that was great in combination with the timbales.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2008

      55

      this was delicious. i had marinated it to prepare the next night for dinner but our plans changed so it marinated for 2 days but i think that only enhanced the flavor. i scored the fat side of the breasts and cooked them in a cast iron pan. i removed them to keep warm and sauteed onions and yukon gold potatoes in the rendered duck fat. great dinner, thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Duck Breast With Asian Sauce

    Serving Size: 1 (623 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1227.5
     
    Calories from Fat 346
    28%
    Total Fat 38.5 g
    59%
    Saturated Fat 13.0 g
    65%
    Cholesterol 391.0 mg
    130%
    Sodium 2620.8 mg
    109%
    Total Carbohydrate 142.7 g
    47%
    Dietary Fiber 7.7 g
    30%
    Sugars 53.8 g
    215%
    Protein 76.7 g
    153%

    The following items or measurements are not included:

    rice wine vinegar

    Chinese five spice powder

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