Name: Soy roast duck with hoisin gravy
Total time: 40 min
Yield: 6
Cuisine: Chinese
Ingredients: 6 boneless ducks breasts, each about 175g/6oz; 4 tbsp soy sauce (We like Kikkoman); 1heaped tsp five spice powder; 2 tbsp clear honey; 2 x 300g tubs fresh chicken stock; 4 tbsp hoisin sauce; 4thin slices fresh ginger no need to peel; dash of sesame oil

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Soy roast duck with hoisin gravy

Soy roast duck with hoisin gravy

Sara Buenfeld

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Serves 6

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 4.2 out of 5.19 ratingsRate

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

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Stir-fried rice with cabbage & bacon

A star rating of 4.7 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

For the duck

6 boneless ducks

breasts, each about 175g/6oz
4 tbsp soy sauce

(We like Kikkoman)
1heaped tsp five spice powder
2 tbsp clear honey

For the gravy

2 x 300g tubs fresh chicken stock
4 tbsp hoisin sauce
4thin slices fresh ginger

no need to peel
dash of sesame oil

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Nutrition: per serving

kcal448
fat33g
saturates9g
carbs9g
sugars7g
fibre0g
protein29g
salt3.22g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2004

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A star rating of 4.2 out of 5.19 ratings

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