Soy roast duck with hoisin gravy

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• 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.

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• 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.

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• 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

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• PaulFromAuz

  22 March 2009

  PaulFromAuz commented on this recipe

  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

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• issie1414

  27 March 2012

  issie1414 commented on this recipe

  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.

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• amywalsh1985

  04 April 2012

  amywalsh1985 rated and commented on this recipe

  

  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.

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• Jeannie

  07 April 2012

  Jeannie rated and commented on this recipe

  

  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.

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• Jeannie

  11 April 2012

  Jeannie commented on this recipe

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

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Ingredients

FOR THE DUCK

• 6 boneless ducks 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

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30-40 minutes

Ingredients

FOR THE DUCK

• 6 boneless ducks 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, sugar 7g, salt 3.22 g

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