Soy Roast Duck with Hoisin Gravy

"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."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Prick the duck's skin really well with a fork.
  • Mix the soy, 5 spice and honey in a large bowl, add the duck and coat well.
  • Cover and place in the fridge until ready to roast.
  • 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.
  • Add the sesame oil and set aside.
  • Preheat the oven to 200*C (425*F).
  • Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
  • (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.
  • Roast for 20 minutes for medium, 30 minutes for well done.
  • Slice each duck breast in half.
  • Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.

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Reviews

  1. Panda Rose
    I am sorry Marie Alice. The sauce was not to my taste. It was very thin and lacking in something.
     
  2. 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.
     
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