Name: Duck Breast With Hoisin Sauce Recipe
Total time: 180 min
Yield: 4
Cuisine: NA

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Love Pizza? Try This Delicious Recipe By Chef Gobu 

Chef Gobu Shares His Favourite California Roll Recipe  

Spring Onions: 3 Ways To Use Scallions As More Than A Garnish

Recreate The Street Food Magic Of Bengali Telebhaja At Home

Gavachi Kheer, A Comforting Maharashtrian Wheat Dessert 

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

As can be expected from the uk's new master of meat, this duck breast with hoisin sauce dish is not as simple as it appears. 

How to make Duck Breast With Hoisin Sauce Recipe

Gareth Ward

Crawler

<p>As can be expected from the uk's new master of meat, this duck breast with hoisin sauce dish is not as simple as it appears. </p>

Duck crown

Sea salt

Chives

Sunflower oil

Brown sugar

Fermented black beans

Light soy sauce

Rice wine vinegar

Sesame Seeds

Chinese Five Spice Powder

Tomato ketchup

Umeboshi

Cucumber

Start the dish the day before by making the chive oil. Combine the chives and oil in a high-power blender and blitz at a high speed until the blender jug starts to feel warm to the touch. Pass the liquid through muslin cloth into a container and place in the freezer.

step 1

You can also make the hoisin sauce at this stage, if desired. Add all the ingredients to a blender and blitz until smooth. Pass through a fine sieve and store in a squeezy bottle or bowl.

step 2

The next day, remove the chive oil from the freezer the chive oil and water from the chives will have separated, with the ice on the bottom and the oil on the top. Pass the oil into a container and discard the ice beneath.

step 3

A few hours before serving, preheat the oven to 100c/gas mark 1/4. Remove the duck from the fridge and carefully score the fat, cutting into the skin but not into the flesh beneath. Place on a heatproof surface and use a blowtorch to brown the skin of the duck for 510 minutes until it is a deep golden colour.

step 4

Place the duck crown in a roasting tray and cook in the oven until it reaches an internal temperature of 55c when testing with a temperature probe. When the duck is ready, remove from the oven and leave to rest for 20 minutes.

step 5

For the pickled cucumber, combine the sugar and vinegar in a container, allowing the sugar to dissolve. Cut the cucumber into long, thin strips using a mandoline, knife or vegetable peeler, and submerge in the pickle.

step 6

Carve the duck breasts from the crown. Place the breasts skin-side down in a pan over a low-medium heat and slowly render the fat, cooking until the skin is golden and crisp. Season with salt and carve the breasts into even portions.

step 7

Remove the cucumber ribbons from the pickling liquid and cut into neat rectangles.

step 8

To serve, place a portion of duck on each plate and drizzle over the hoisin sauce. Add a piece of pickled cucumber on top, then spoon over the chive oil. Serve immediately.

step 9

Great British Chefs