This breast recipe was easy to prepare and had a lovely sauce, it was a bit like the sauce you get served with Peking Duck. The five spice powder was not overpowering. I did add some chili oil to the sauce at the end for a spice kick. I did not use the grill, but prepared the breasts in the frying pan, skin side down for about 10 minutes, emptied the fat from the pan and then a few more minutes on the skinless side.
Chia, I love duck, and I'm always looking for recipes to use it. I don't know to explain it when I don't really like ketchup, but this was one of the best we've eaten. It was a simple recipe to prepare, but it tasted fantastic. The sauce was strongly flavoured, but the duck came through too. *editing to add, my sister and I made this recipe last night with a whole duck. we increased the rub by about half, and rubbed this all over the duck, then cooked it covered on low for about 1 1/2 hours. We turned the heat up and cooked it uncovered a further 1/2 hour, rested it, then served it with the sauce. It was great.
I just finished making up a batch of these for Friday night dinner. It's not even noon yet and I don't know if these are going to last until then. I used chicken breasts since duck isn't available in my local supermarket. Chia had sent me some hoisin sauce and I dipped into some of my precious stores to make this. Good call! I just had a bit to see if this tasted as good as it smelled. I wasn't disappointed. It's got just enough of a kick for me, and enough sweetness that my girls will enjoy this as well. Will serve this with Persian rice and some Kurdish kube, a wonderful example of fusion cuisine. Chia, thanks so much for sending the hoisin, you and this recipe rock!
Loved this! Really easy to prepare and up there with any duck dish I've tried. I like to offset the richness of duck with something a fairly plain and tart so served with a simple potato salad, pickled beetroot and lettuce.
This recipe is very easy and tasted great. I mixed the sauce, adding a tablespoon of marmelade and orange juice, and marinaded the duck in it all day. Leaving the skin on caused a huge conflagration on the grill, but I was fearless and left them for the full 10 minutes. Upon flipping, they were pretty much done to perfection after a minute. I cut the skins off after cooking. They almost fall off anyway, the thick skin protects the duck from flames. Flavor of grilling the duck with this sauce was through the roof. And everyone wanted the sauce on everything else, potatoes and green salad.
Just made this, excellent and easy. We ate it with basmati rice and roated asparagus on the side. I used duck breast tenders, an advantage of living in France, and I cooked them on an indoor grill. Will try with chicken because I am sure it will be great!