Hoisin Duck with Pickled Mushroom

Hoisin Duck with Pickled Mushroom. James has included everything you need to know to make your own hoisin sauce. The duck is roasted in Chinese five spice powder and then covered in honey. This is such a delicious meal that you will return to time and time again!

Ingredients

Duck

1 duck crown, scored
Salt and pepper
Pinch of Chinese five spice powder
To finish – 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 Chinese five spice powder

*Note – this will make a lot of sauce but it can be stored in the fridge in a sterilised jar for 1 month or it can be frozen.

To serve

200g cooked sushi rice mixed with 2 diced spring onions and 1/4 of a cucumber diced
Micro coriander
A few shiitake mushrooms, sliced
Chilli fonds
Micro coriander
Deep fried cavolo nero
Cep powder

Method

Print Recipe

Heat the oven to 200c.
Place the duck – flesh side up – on a tray, sprinkle in the Chinese five spice and season. Pop in the oven for 30 minutes, then drizzle in honey, and slide it back in the oven for 2 minutes. Rest after.
Meanwhile, put all the ingredients into the pan for the sauce. Bring to the boil, then pop into the food processor and blitz until smooth. Place this in a bowl and chill.
To serve, remove the breasts from its crown, and then barbecue these for 1 minute. If desired, slice the duck in 4. Then, spoon some of the sauce onto the duck, spoon the rice onto plates, top with the duck, mushrooms, kale, chilli fonds, cep powder and coriander.