Soy Roast Duck with Hoisin Gravy

Submitted by MarieRynr

"These Duck Breasts are very tender and tasty. A great choice for entertaining, with very little effort involved. Serve with egg fried rice for a really stylish meal. Prep time does not include refrigeration time."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 6

ingredients

• 6 boneless duck breasts, each about 6 oz
• 4 tablespoons soy sauce (Kikkoman is good)
• 1 1⁄2 teaspoons five-spice powder
• 2 tablespoons clear honey

• For the Gravy

• 600 g fresh chicken stock
• 4 tablespoons hoisin sauce
• 4 slices thin fresh ginger (no need to peel)
• 1 dash sesame oil

directions

1. Prick the duck's skin really well with a fork.
2. Mix the soy, 5 spice and honey in a large bowl, add the duck and coat well.
3. Cover and place in the fridge until ready to roast.
4. For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy.
5. Add the sesame oil and set aside.
6. Preheat the oven to 200*C (425*F).
7. Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
8. (This keeps the fat from the duck dripping on to the tin and filling the kitchen full of smoke) Lift duck from marinade and arrange on rack, skin side up.
9. Roast for 20 minutes for medium, 30 minutes for well done.
10. Slice each duck breast in half.
11. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.

Reviews

[Panda Rose]

I am sorry Marie Alice. The sauce was not to my taste. It was very thin and lacking in something.

 

[JustJanS]

Very nice duck breasts, but the sauce had me a bit confused. I made a half recipe, but only used 100ml water to 2 tablespoons hoisin sauce. I can't imagine 300 ml (enough for my 1/2 recipe) giving a very flavourful sauce and I think it would be a bit thin. Also wondered why I would need so much liquid to then only pour a spoonful or two (step 11) over each breast.