Chinese Duck Breast

/ Alex Zhou

Ingredients

Instructions

  1. Generously season the duck breast with salt and leave uncovered in the fridge for at least 24 hours
  2. Marinade the duck breast (meat only, not skin) in hoisin sauce, shaoxing wine, chinese five spice, crushed garlic and ginger mixture for a few hours
  3. Take the duck breast out of the fridge for 30 minutes before cooking
  4. Pre-heat the oven to 200°c
  5. Score the duck breast skin in a criss-cross pattern
  6. Start the duck breast in a cold pan, skin side down, and cook on medium-low until the fat has rendered and the skin is golden brown
  7. Flip the duck and cook the meat side for 30 seconds before transferring into the pre-heated oven
  8. Cook the duck to the desired internal temperature (60°c for medium, 65°c for medium-well)
  9. Remove from the oven and allow the duck to rest for 10 minutes
  10. Slice duck breast into thin pieces and serve with duck pancakes, thinly sliced spring onions, cucumber, and hoisin sauce

Notes