Chris Baber’s 5-Spice Hoisin Duck and Rice Bowls
This Peking-inspired tender fried duck with crispy skin and soy and honey glaze is an excellent midweek meal recipe and can be from the chopping board to the plate within 25 minutes. Serve with rice and add cucumber and spring onion for a refreshing crunch.
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Introduction
This is a mashup 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 I’ve used duck breasts to keep this quick and simple. They stay super juicy and I think are best served pink.
Ingredients
| 2 tbsp | dark soy sauce |
| 2 tbsp | honey |
| 2 | duck breasts |
| 2 tsp | Chinese 5 spice |
| 250g | jasmine rice |
| ½ | cucumber, diced |
| 4 | spring onions, finely chopped |
| 2 tsp | toasted sesame oil |
| 2 tbsp | hoisin sauce |
| Salt |
Method
Preheat the oven to 200°C/180°C fan.
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 5 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.
