Chinese Duck Breast

Duck is not so easy to handle in the kitchen. There is a reason why this protein is predominantly used by trained chefs. But of course I had to try anyway. I found a recipe that was not too hard, and it turned out quite tasty.


What you’ll need:

  • 2 duck breasts around 8 oz each
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • Five Spice Powder
  • 1 cucumber, deseeded and julienned
  • 2 green onions, chopped
  • 3 cloves garlic, minced
  • 3 tbsp hoisin sauce
  • salt and pepper to taste


Preheat the oven to 350 degrees.

With a sharp knife poke a few holes into the duck breast. Sprinkle Five Spice powder onto the duck breast and massage it in. Season with salt and pepper. Marinate the ducks skin up, without a cover, in the sherry and soy sauce for at least 12 hours. Julienne the cucumber and dice the green onion.

In a heavy and oven proof pan fry the duck skin side down without any oil. Cook until most of the fat has run out into the pan, and the skin is a nice golden brown, about 3 -5 minutes on medium heat. Turn the duck over and cook for another 2 – 4 minutes. Place the pan with the duck in the oven and bake for 5 minutes.

For the sauce, cook the garlic in oil for a couple of minutes, then add the cucumber, green onion, and hoisin sauce.

Serve with white rice, brown rice, sticky rice or Jasmin rice!

Bon Apètit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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