Hoisin Marinated Duck
| Recipe By: | Taunia Engelberght |
| Serves: | 4 |
Ingredients
- 6 Tbsp Hoisin sauce
- 1 1/2 tsp chinese five-spice powder
- 1/4 Tbsp cinnamon, for sprinkling
- peanut butter
- 30 ml wine vinegar
- 30 ml rice vinegar
- 3 tsp treacle sugar
- sesame seeds, to garnish
- 1 cucumbers, cut into thin ribbon slices (use a peeler)
- 4 spring onions, finely sliced at an angle
- 4 carrots, cut into thin ribbon strips (use a peeler)
- 1/3 cup plus 1 Tbsp Boiling water (for stuffing mix)
- 4 duck breasts
- 1 tbsp vegetable oil
- 4 tbsp plain flour
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Cooking Instructions
- 1. Mix all the marinade ingredients in bowl.
- 2. Score the duck skin diagonally and marinate the breast in the sauce for at least 30 minutes (I marinate mine over night in fridge).
- 3. Heat a little oil to hot in a non-stick pan. Shake the excess marinade from the duck.
- 4. Pat dry with paper towel and coat lightly with flour.
- 5. Then put in the pan skin-side down and cook for 5-7 minutes until the skin turns crisp. Turn the heat down to medium, turn the duck over and brush with the remaining marinade until cooked, about 10 minutes.
- 6. Meanwhile blance the carrot ribbons in boiling water and strain once done. Keep aside. Once cooled down, mix with cucumber ribbons, spring onions and lightly toasted sesame seeds (you can toast your sesame seeds in a frying pan with a little bit of oil.)
- 7. Season salad with salt and coarse black pepper to taste.
- 8. Once your duck breast is cooked. Plate on top of your salad and drizzle cooked marinade over your duck breast.
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