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Hoisin Duck Breasts

It’s not often that we get to eat Duck. But these breast were looking a little lonely in the Yellow Sticker fridge priced at £2.45. It would have been as shame to extend there misery.


2 Duck Breasts
2 Tbsp of Soy Sauce
2 Tbsp of Hoisin Sauce (Black Bean Paste)
1 Tbsp of Wine Wine Vinegar
1 Red Chilli, sliced
2 Star Anise
2 Cloves of Garlic, minced
1 thumb of Ginger, minced
½ Tsp of Five Spice
2 Tbsp of Brown Sugar
Oil to fry

To garnish:-

Spring Onions, sliced
Sesame Seeds


(1) Place the Duck breasts skin side up in a casserole dish.
(2) Combine all the marinade ingredients and pour over the Duck, making sure the meat is well coated.
(3) Allow to marinade in the fridge for a least 2 hours.
(4) Preheat the oven to 160c.
(5) Cover the casserole dish in foil and bake for 25 minutes.
(6) Remove the Duck from the dish and simmer the juices for 3 to 4 minutes to thicken.
(7) In a frying pan add a little Oil and on a high heat crisp the skin on the breasts for a minute or so.
(8) Garnish with the Spring Onions and Sesame Seeds

We already had the Black Bean Paste we made for a previous dish (Recipe Here) We Served ours on a bed of Rice Noodles and accompanied by fried Pak Choi.

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