Soy roast duck with hoisin gravy

Soy roast duck with hoisin gravy

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(6 ratings)

Ready in 30-40 minutes

Easy

Serves 6
Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy

Nutrition and extra info

Nutrition:

  • kcal448
  • fat33g
  • saturates9g
  • carbs9g
  • sugars7g
  • fibre0g
  • protein29g
  • salt3.22g
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Ingredients

For the duck

  • 6 boneless duck breasts, each about 175g/6oz

    Duck

    duk

    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 4 tbsp soy sauce (We like Kikkoman)

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 heaped tsp five spice powder
  • 2 tbsp clear honey

For the gravy

  • 2 x 300g tubs fresh chicken stock
  • 4 tbsp hoisin sauce
  • 4 thin slices fresh ginger, no need to peel

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • dash of sesame oil

Method

  1. Prick the duck’s skin really well with a fork (this helps release the fat from the skin as it roasts). 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.

  2. 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.

  3. To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top – this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.

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Comments (11)

leoshapiro's picture
5

Delicious way to cook duck. Gravy works well, although I reduced volume by nearly two thirds to intensify the hoisin and ginger taste. As another comment suggests, definitely helps to rest the duck breasts for 10-15 minutes before eating. Next time I will fry the breasts skin side down first for a few minutes. 30 minutes at 170 C (in a fan oven) gave a medium, as stated

Theljb04's picture

Can I use oxo for the stock?

jamie_elliot's picture

Cooked the duck in a pan on medium heat (no oil) for 5/6mins and then roasted for 15mins. Then left to rest for 10 mins before serving. Was perfect. I served with a spoonful of the gravy with the rest in a separate dish. Added a chilli to the gravy for an extra kick and served with some steamed broccoli and green beans - great meal.

angelfiesta's picture
5

Have now tasted the hoisin gravy. Quite strong flavour, served as dipping sauce, so not to over power the duck and rice. Nice though

angelfiesta's picture
5

Loved this recipe. Really tasty and easy to make. Can't comment on the hoisin gravy even though I made it, forgot to use it. Maybe next time. Pan fried The duck's skin first before roasting in the oven. Served with the rice, really lovely meal.

amywalsh1985's picture
4

Nice and tasty, although possibly a little overpowered by the hoisin gravy. Would agree with another commenter - maybe best to leave the gravy on the side so you can decide how much to have. Very nice though and very easy.

issie1414's picture

We loved this. Fryed the Duck first for a crispy skin, then put into oven for 15 mins. Loved the gravy to but you didn't really need it with the rice and I only made half gravy. Rice excellent, I add brocoli and mushrooms to the rice. It will be on our family favs.

paulfromauz's picture

I have just made this delicious Soy roast duck with hoisin gravy. The marinade I added ginger infused honey I found locally. I finished the duck by deep frying on my BBQ to give a wonderful crispy skin finish.

I served with Sesame Buck Choi and Rice...

Enjoy

Paul x

dewdropdeb's picture

Yep - this is a winner. I have made it on several occasions now. Only thing I do differently is pan fry the duck skin side down first. This ensures a nice crispy skin, but you will need to slightly reduce oven time.

Deborah
http://tast.ie

vickpole's picture
5

We cooked this with the rice and they both worked well together. A tasty and easy meal.

kerrybassill's picture
3

A good tasty meal though we found the gravy too heavy a taste when mixed with the rice on the plate. After making this the 2nd time, I didn't use the gravy on the plate but in little dipping bowls - a much more suitable idea for us.
Tastes Great. Every-one was impressed.

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