Crispy Chinese Duck Breast
The recipe teaches you how to make perfect crispy duck even when you use a fattier cut of breast. Marinated in a flavorful sauce, the meat remains juicy and tender when you cook it medium or medium-well. I love using this recipe to cook for a crowd, because you can finish multiple duck breasts in the oven together and serve everything at the same time. For a family dinner, serve the duck with plum sauce and a simple side. To impress your guests, make my moms famous duck pancakes and serve it Peking style.
The recipe teaches you how to make perfect crispy duck even when you use a fattier cut of breast. Marinated in a flavorful sauce, the meat remains juicy and tender when you cook it medium or medium-well. I love using this recipe to cook for a crowd, because you can finish multiple duck breasts in the oven together and serve everything at the same time. For a family dinner, serve the duck with plum sauce and a simple side. To impress your guests, make my moms famous duck pancakes and serve it Peking style.
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/2 teaspoon five spice powder
- 1/4 cup hoisin sauce
- 1 strips
- 2 strips
- 4 pieces duck breast (12 ounces / 340 grams per piece)
- 1/4 cup shaoxing wine (or dry sherry)
- 1 thumb ginger sliced
- 4 cloves garlic coarsely chopped
- 1/4 cup plum sauce
- 1 slices with a julienne peeler
- 2 slices with a julienne peeler
- 1/4 cup sweet bean sauce (or hoisin sauce)
- 16 homemade beijing duck pancakes (or store-bought pa
- Carbohydrate 11.457461769707 g
- Cholesterol 0.320000000270512 mg
- Fat 0.519473575111488 g
- Fiber 0.483216189954506 g
- Protein 0.700361741827228 g
- Saturated Fat 0.0854521109653226 g
- Serving Size 1 1 serving (28g)
- Sodium 241.359822108926 mg
- Sugar 10.9742455797525 g
- Trans Fat 0.0325105025193019 g
- Calories 53 calories
Step-by-step
- Combine all the marinade ingredients in a tall bowl (or small food processor) and chop with an immersion blender until it forms a runny paste. Pour into a 12-inch (30 cm) tray or baking dish.
- Pat the duck dry with paper towels. Place in the tray with the marinade, skin side up. Sprinkle salt on the skin. Marinate in room temperature for 30 minutes up to 1 hour, or uncovered in the fridge for a couple hours to overnight. In this case, bring the duck to your kitchen counter for at least 20 minutes before cooking, so it will return to room temperature.
- Preheat oven to 425°F (218°C).
- Right before cooking, pat the duck dry with paper towels. Score the skin 1/2-inch (1 cm) apart to a diamond pattern (but careful not to score the meat).
- You might need to cook the duck in two batches. Place the breast pieces in a cold ovenproof 12-inch heavy skillet, skin-side down. Cook over medium heat, until they’re gently sizzling. Turn to medium-low heat. Cook until the skin turns golden brown, for another 10 to 12 minutes. Flip them over every 3 to 4 minutes. If the duck skin cooks too fast, turn to low heat. Transfer the cooked duck onto a plate and cook the rest using the same method.
- Arrange all the duck pieces in the pan, skin- side down. Transfer the skillet into the oven and bake for 8 minutes, until the skin turns dark brown. Flip to skin-side up and bake for another 6 to 8 minutes, until the skin turns dark brown but not burnt. Transfer the duck onto a big plate, skin-side up. Allow to rest for 10 minutes without cover before carving.
- Prepare the sides while resting the duck.
- If you plan to serve the duck later, wrap each duck breast with aluminum foil when they are warm enough to handle and seal in a bag. Store in the fridge for up to 3 days. When you’re ready to serve, warm them up in a preheated 300°F (150°C) oven for 10 minutes.
- Transfer 1 tablespoon rendered duck fat into a large skillet. Cook the sweet potato first over medium heat until it’s tender. Then add the zucchini and sprinkle with salt. Cook until the zucchini just turns tender and the sweet potato is almost caramelized. Transfer the ‘noodles’ to serving plates.
- Slice the duck into thin slices and place on top of the vegetables, with plum sauce on the side.
- Enjoy hot as a main dish.
- To serve Peking duck style, steam the pancakes in a bamboo steamer for 3 to 5 minutes until hot.
- Slice the duck and place them on a plate. Serve with hot pancakes, sweet bean sauce (or hoisin sauce), cucumber and green onions on the side.
- To assemble - place one pancake in the palm of your hand, brush some sauce on the pancake, place 2 to 3 slices duck in the center, top with a few strips of green onions and cucumber. Roll and tuck the pancake like a mini burrito. Repeat, and enjoy hot as a main dish.
Crispy Chinese Duck Breast: A Culinary Adventure
As a busy professional, finding time for elaborate cooking can feel like a luxury. But sometimes, even amidst the chaos of deadlines and meetings, a craving for a truly delicious and satisfying meal surfaces. That's where this recipe for Crispy Chinese Duck Breast comes in. It's a dish that might seem intimidating at first, with its crisp skin and juicy meat, but it’s surprisingly manageable and the results are incredibly rewarding. The key is simple, effective marinades and precise cooking techniques. This recipe allows me to elevate my weeknight dinners without sacrificing precious time.
The magic of this dish lies in the balance of flavors. The marinade, a harmonious blend of hoisin sauce, Shaoxing wine (or dry sherry), ginger, and garlic, infuses the duck breast with a rich and savory depth. Then there's the satisfying crunch of the perfectly rendered skin – a textural delight that complements the tender, succulent meat beautifully. This isn’t just a meal; it’s an experience. It’s a moment of calm amidst the storm, a delicious reward for a hard day’s work, a way to celebrate small victories.
I often make a double batch – perfect for a weekend lunch or dinner party. The leftovers are just as delicious the next day, making it a fantastic meal-prep option. Imagine, tucking into the same succulent duck breast for lunch on Monday, a delightful taste of the weekend still lingering on your palate. The crispy skin retains its satisfying texture, the meat remains juicy and tender. It’s the epitome of efficient and delicious cooking. This recipe has become a staple in my culinary repertoire, a go-to dish when I want to impress myself (and possibly others!) with something both impressive and effortlessly delicious.
Serving Suggestions: The possibilities are endless! The classic pairing is with plum sauce and simple steamed vegetables. But I've also experimented with serving it over a bed of Asian slaw or with some fluffy rice. If you're feeling extra ambitious, try making your own duck pancakes for a true Peking-style experience. The beauty of this recipe is its adaptability; it seamlessly integrates into any culinary adventure.
More Than Just a Meal: Cooking this duck breast isn't just about the food; it's about the ritual. The process of marinating the duck, the anticipation as it crisps in the oven, the satisfying aroma that fills the kitchen – these are the sensory details that elevate the experience beyond mere sustenance. It's a mindful escape, a chance to disconnect from the pressures of daily life and immerse myself in the simple pleasure of cooking. And the final product? A culinary masterpiece that reflects the care and attention poured into its creation. It’s a reminder that even amidst the whirlwind of a busy life, there’s always room for a delicious, self-care indulgence.
This recipe represents more than just a meal; it’s a statement, a testament to the fact that even a busy professional can create a memorable culinary experience without spending hours in the kitchen. It’s a fusion of efficiency and elegance, a perfect balance of flavors and textures. So, the next time you feel the need for a delicious escape, try this recipe. You’ll be surprised at how easily you can elevate your weeknight dinner from ordinary to extraordinary.
Ingredients:
(Note: This section doesn't include quantities, as those are included in the original recipe)
- Duck Breast
- Hoisin Sauce
- Shaoxing Wine (or dry Sherry)
- Ginger
- Garlic
- Five Spice Powder
- Salt
- Plum Sauce
- Sweet Bean Sauce (or Hoisin Sauce)
- Vegetables (for serving)
- Duck Pancakes (optional)
- Green Onions
- Cucumber
