Hoisin Duck Breasts©


  • 4 Duck Breasts (17.6oz-500g approx)
  • 2 teaspoons Chinese 5 Spice
  • 1 teaspoon Salt
  • 4 Garlic Cloves (minced)
  • 1 teaspoon Black Pepper
  • ½ teaspoon White Pepper
  • 190ml-6.4fl.oz Hoisin Sauce
  • 2 tablespoons Honey
  • 1 teaspoon Sesame Seeds
  • 1 tablespoon Dark Soy Sauce
  • 2 tablespoons Red Wine Vinegar
  • ½ teaspoon Ground Ginger


  1. Firstly, in a medium saucepan, combine all the ingredients apart from the duck and bring to a boil. Reduce the heat to simmer and cook for 5 minutes. Set to one side to cool completely
  2. Once the marinade is cool, score the duck across the skin and cover completely in the marinade in a medium mixing bowl (pour all the marinade in after the duck is completely coated). Cover with cling-film and pop into the fridge for 24-48 hours
  3. When ready to continue pre-heat the oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  4. Whilst the oven is heating up, heat a large dry frying pan over a high heat. Once hot, place the duck breast skin side down into the pan and sear for 4 minutes (reserve the marinade). Turn the breasts and cook for a further 1 minute. Transfer the duck breasts on to the roasting rack and pop into the oven for 4 minutes
  5. Remove the duck from the oven and brush the marinade over the top and sides generously. Pop back into the oven for a further 4 minutes
  6. Remove the duck again and glaze a second time and pop back in the oven for 5 minutes
  7. Finally, remove the duck one last time, glaze generously and pop back in the oven for the last 5 minutes
  8. Remove the duck from the oven and set to one side to rest for 5 minutes before serving

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