Soy roast duck with hoisin gravy

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

448 kcalories, protein 29g, carbohydrate 9g, fat 33 g, saturated fat 9g, fibre 0g, salt 3.22 g

Latest comments and suggestions

• kezza's

  06 November 2007

  kezza's rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  09 January 2008

  Victoria rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Deborah

  25 July 2008

  Deborah commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1648/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

FOR THE DUCK

• 6 boneless duck breasts, each about 175g/6oz
• 4 tbsp soy sauce (We like Kikkoman)
• 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
• dash of sesame oil

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• The lunch crunch
• Eat your way to fabulous skin
• The healing power of herbs

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Gordon at The Good Food Show
• Help yourself to summer salads
• Irresistible ice creams

Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

FOR THE DUCK

• 6 boneless duck breasts, each about 175g/6oz
• 4 tbsp soy sauce (We like Kikkoman)
• 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
• dash of sesame oil

448 kcalories, protein 29g, carbohydrate 9g, fat 33 g, saturated fat 9g, fibre 0g, salt 3.22 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.