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.

“Chinese

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!