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

Details

  • Cuisine: Chinese-inspired
  • Recipe Type: Duck
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 25 mins
  • Serves: 2

Step-by-step

  1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
  2. In a small bowl, mix together the soy sauce and honey to make a glaze. Set aside.
  3. Use a sharp knife to score the skin of the duck in a chequerboard pattern. Be careful not to score into the flesh.
  4. Pat the duck dry with kitchen paper. Season with salt and evenly coat in the Chinese five-spice.
  5. Cook the rice according to the packet instructions.
  6. 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.
  7. 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.
  8. Remove from the oven. Leave to rest for 5 minutes, then cut into thin slices.
  9. 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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Duck cottage pie

Teppanyaki duck

Duck pancakes with hoisin sauce

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