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Remove excess fat from the duck breast, pat dry with paper towel. Score the skin lightly and season both sides with salt and pepper. Preheat the oven into 200°C ( 400°F/ Gas 6 ).
Place the duck skin-side down on the pan, then turn on the heat into low-medium and let the fat renders out. Cook until the skin starts to get crispy golden for 6-8 minutes. Then turn sides and seal the meat for 1 minute. ( You can keep the duck fat from the pan and use in other recipes like roasted potatotes. )
Place the duck breast skin-side down on the baking tray, bake in the preheated oven for 6-10 minutes ( 5-6 minutes for rare to medium or 8-10 medium to well-done). Flip halfway through. ( Use oven-safe pan or transfer to the baking tray before adding to oven. )
Remove the breast from the tray/pan. Let it sit for 6-8 minutes before serving and slice with sharp knife into thin/medium slices.
Meanwhile the duck is in the oven, you can make hoisin sauce. Heat the small saucepan into low heat, add sesame oil and follow with the garlic and stir for few seconds, then add the ginger stir for few seconds. Add hoisin sauce, honey, dark soy sauce and light soy sauce. Simmer and reduce the sauce until the sauce become thick.
To serve with Chinese pancakes, spread hoisin sauce over the pancake place the duck slices, spring onions, and cucumber strips. then wrap it into a roll. ( You can steam, microwave or pan fry the Chinese pancakes just before serving until they are soft. )
To serve with rice, place the rice in bowl, place the duck slices over the rice, drizzle the hoisin sauce over the duck. Add salad or steamed vegetables on the sides.