Hoisin Duck
James' version of Hoisin Duck is accompanied by a delicious sauce made from garlic, five spice, black beans, sugar, soy and rice wine. It is served with cucumber, button mushrooms, coriander and spring onions.
Ingredients
- 2 duck breasts
- splash of vegetable oil
- salt and pepper
- pinch of five spice
- 1 tbsp honey
Sauce
- 5 cloves of garlic, peeled and sliced
- 2 chillies, sliced
- 150g fermented black beans
- 200ml dark soy sauce
- 150ml rice wine vinegar
- 500g muscovado sugar
- 20ml sesame oil
- 1 tsp five spice powder
To serve
- 2 spring onions, sliced
- ¼ cucumber, sliced
- 2 button mushrooms, sliced
- small bunch of micro coriander
Method
- Heat the oven to 200°C.
- Fry the duck in vegetable oil until crisp. Sprinkle a pinch of five spice onto the flesh side, then put in the oven for 5-6 minutes. Drizzle in honey then put back in the oven for 2 minutes. Rest.
- Meanwhile, put all the ingredients for the sauce into the pan. Bring to the boil then put into the food processor and blitz until smooth. Put the sauce back in the pan to keep warm.
- To serve, slice the duck in half, spoon some of the sauce onto plates and top with the duck. Serve with the spring onions, cucumber, mushrooms and coriander.
Ingredients
- 2 duck breasts
- splash of vegetable oil
- salt and pepper
- pinch of five spice
- 1 tbsp honey
Sauce
- 5 cloves of garlic, peeled and sliced
- 2 chillies, sliced
- 150g fermented black beans
- 200ml dark soy sauce
- 150ml rice wine vinegar
- 500g muscovado sugar
- 20ml sesame oil
- 1 tsp five spice powder
To serve
- 2 spring onions, sliced
- ¼ cucumber, sliced
- 2 button mushrooms, sliced
- small bunch of micro coriander
Method
- Heat the oven to 200°C.
- Fry the duck in vegetable oil until crisp. Sprinkle a pinch of five spice onto the flesh side, then put in the oven for 5-6 minutes. Drizzle in honey then put back in the oven for 2 minutes. Rest.
- Meanwhile, put all the ingredients for the sauce into the pan. Bring to the boil then put into the food processor and blitz until smooth. Put the sauce back in the pan to keep warm.
- To serve, slice the duck in half, spoon some of the sauce onto plates and top with the duck. Serve with the spring onions, cucumber, mushrooms and coriander.
