Glazed hoisin duck

Latest comments and suggestions

• lindsey martin

  09 February 2008

  lindsey martin rated and commented on this recipe

  

  tasted delicious and so easy to make. wish there were fewer calories in duck so this could become a regular fixture on the family menu

  Flag as inappropriate

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

  Your name: Reason:
• Jo Doyle

  30 May 2008

  Jo Doyle commented on this recipe

  It's very easy to remove the skin from duck breasts before you cook them : start off with a sharp knife then simply pull the skin off. If the flesh begins to tear use knife to ease the skin away, then continue pulling. Tip courtesy of Sue Kreitzman. Result: squillions of calories removed!

  Flag as inappropriate

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

  Your name: Reason:
• Jess

  29 June 2008

  Jess rated and commented on this recipe

  

  tasted great, but took longer to cook then they said. Would def make it again

  Flag as inappropriate

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

  Your name: Reason:
• Sarah

  05 October 2008

  Sarah rated and commented on this recipe

  

  Oh wow this was gorgeous! And so simple! Although my, admittedly large, breasts (Gressingham duck breasts that is) took longer to cook than the recipe suggested, and I like my meat still quacking/mooing, it was stunning and the best Saturday night treat I have had for a long time. Will be doing this one again and again.

  Flag as inappropriate

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

  Your name: Reason:
• placebo_effect

  24 May 2009

  placebo_effect rated and commented on this recipe

  

  I wasn't keen on the accompanying salad.

  Flag as inappropriate

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

  Your name: Reason:
• steved3v

  18 January 2011

  steved3v rated and commented on this recipe

  

  this recipe was absolutely top notch,i would have been happy paying for this if eating out. i used alot more veg and put a little of the marinade in while frying and served the duck over a bed of the fried veg and sesame seeds(which were great)!

  Flag as inappropriate

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

  Your name: Reason:
• Belkey

  26 April 2011

  Belkey rated and commented on this recipe

  

  I chose to do this dish for friends who had put in a request for duck and as the weather was good, I like the style of the recipe. Really good, I served with basmati rice and the fresh salad really cut through the richness of the duck.

  Flag as inappropriate

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

  Your name: Reason:
• chopschristian

  27 April 2011

  chopschristian commented on this recipe

  I cooked this for my husband and missed out the salad completely. The duck itself was very tasty. I chose to sear the breast and then cook in the oven and this worked very well too.

  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/4448/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 tbsp hoisin sauce
• 1 tsp Chinese five-spice powder
• 2 duck breasts
• oil
• 2 tbsp sesame seeds
• 1 green pepper , cut into thin strips
• 3 spring onions , shredded
• 2 carrots , cut into thin strips (use a peeler)
• 2 tbsp sesame oil

Search Good Food

Keywords

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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 4 tbsp hoisin sauce
• 1 tsp Chinese five-spice powder
• 2 duck breasts
• oil
• 2 tbsp sesame seeds
• 1 green pepper , cut into thin strips
• 3 spring onions , shredded
• 2 carrots , cut into thin strips (use a peeler)
• 2 tbsp sesame oil

735 kcalories, protein 35.5g, carbohydrate 22g, fat 56.7 g, saturated fat 12.8g, fibre 5.5g, salt 1.46 g

Advertisement

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.