Soy roast duck with hoisin gravy

Soy roast duck with hoisin gravy

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(14 ratings)

Ready in 30-40 minutes


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

Nutrition and extra info


  • kcal448
  • fat33g
  • saturates9g
  • carbs9g
  • sugars7g
  • fibre0g
  • protein29g
  • salt3.22g
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    For the duck

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



      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 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



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

    • dash of sesame oil


    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, questions and tips

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    23rd Feb, 2018
    Really enjoyed this recipe. Did as others suggest, pan fried duck skin side down for a couple of mins before putting in oven served with spring onion and pea rice as didn’t have bacon or cabbage as per suggested recipe. Also had Bok Choi and purple sprouting broccoli with garlic and ginger . Gravy really tasty and loved it all over. Would make again.
    16th Feb, 2018
    Lovely easy recipe. Very tasted. I served with rice with spring onion and garlic. A winning recipe.
    24th Jan, 2016
    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
    3rd Apr, 2014
    Can I use oxo for the stock?
    28th Sep, 2013
    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.
    11th Apr, 2012
    Have now tasted the hoisin gravy. Quite strong flavour, served as dipping sauce, so not to over power the duck and rice. Nice though
    7th Apr, 2012
    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.
    4th Apr, 2012
    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
    27th Mar, 2012
    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.
    22nd Mar, 2009
    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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