Five-spice hoisin duck and rice bowls recipe
This is a mash-up of duck with hoisin sauce and roast Peking duck and rice. Roasting a whole duck is a real art form and takes over a day to prep, so this recipe uses duck breasts to keep things quick and simple. They stay super juicy and we think are best served pink.
Ingredients
- 2 tbsp dark soy sauce
- 2 tbsp honey
- 2 duck breasts
- 2 tsp Chinese five-spice
- 250 g jasmine rice
- 0.5 cucumber, diced
- 4 spring onions (scallions), finely chopped
- 2 tsp toasted sesame oil
- 2 tbsp hoisin sauce
- 1 pinch salt
- 2 tbsp dark soy sauce
- 2 tbsp honey
- 2 duck breasts
- 2 tsp Chinese five-spice
- 8.8 oz jasmine rice
- 0.5 cucumber, diced
- 4 spring onions (scallions), finely chopped
- 2 tsp toasted sesame oil
- 2 tbsp hoisin sauce
- 1 pinch salt
- 2 tbsp dark soy sauce
- 2 tbsp honey
- 2 duck breasts
- 2 tsp Chinese five-spice
- 8.8 oz jasmine rice
- 0.5 cucumber, diced
- 4 spring onions (scallions), finely chopped
- 2 tsp toasted sesame oil
- 2 tbsp hoisin sauce
- 1 pinch salt
Details
- Cuisine: Chinese-inspired
- Recipe Type: Duck
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- In a small bowl, mix together the soy sauce and honey to make a glaze. Set aside.
- Use a sharp knife to score the skin of the duck in a chequerboard pattern. Be careful not to score into the flesh.
- Pat the duck dry with kitchen paper. Season with salt and evenly coat in the Chinese five-spice.
- Cook the rice according to the packet instructions.
- Put the duck into a cold pan, skin-side down. Turn the heat to medium and cook for 3-5 minutes until the skin is golden and crispy. Turn the duck over. Pour over the glaze to evenly coat the duck.
- If your pan is ovenproof, transfer it straight into the oven. If it's not, put the duck on a preheated baking tray. Cook for 8-10 minutes for blushing pink meat or slightly longer for well done.
- Remove from the oven. Leave to rest for 5 minutes, then cut into thin slices.
- Serve on top of the rice with the cucumber and spring onions. Drizzle with the sesame oil and hoisin sauce. Give it all a good mix together before getting stuck in.
This recipe is extracted from Easy by Chris Baber (Ebury, £16.99), out now. Photography: Haraala Hamilton.
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