Remove excess fat from the duck breast, pat dry with paper towel. Score the skin lightly and season both sides with salt and pepper. Preheat the oven into 200°C ( 400°F/ Gas 6 ).
Place the duck skin-side down on the pan, then turn on the heat into low-medium and let the fat renders out. Cook until the skin starts to get crispy golden for 6-8 minutes. Then turn sides and seal the meat for 1 minute. ( You can keep the duck fat from the pan and use in other recipes like roasted potatotes. )
Place the duck breast skin-side down on the baking tray, bake in the preheated oven for 6-10 minutes ( 5-6 minutes for rare to medium or 8-10 medium to well-done). Flip halfway through. ( Use oven-safe pan or transfer to the baking tray before adding to oven. )
Remove the breast from the tray/pan. Let it sit for 6-8 minutes before serving and slice with sharp knife into thin/medium slices.
To make hoisin sauce
Meanwhile the duck is in the oven, you can make hoisin sauce. Heat the small saucepan into low heat, add sesame oil and follow with the garlic and stir for few seconds, then add the ginger stir for few seconds. Add hoisin sauce, honey, dark soy sauce and light soy sauce. Simmer and reduce the sauce until the sauce become thick.
How to serve
To serve with Chinese pancakes, spread hoisin sauce over the pancake place the duck slices, spring onions, and cucumber strips. then wrap it into a roll. ( You can steam, microwave or pan fry the Chinese pancakes just before serving until they are soft. )
To serve with rice, place the rice in bowl, place the duck slices over the rice, drizzle the hoisin sauce over the duck. Add salad or steamed vegetables on the sides.
Nutritional facts are counted for duck breasts and the hoisin sauce. Pancake and rice are not included.
- Hoisin Sauce - Hoisin sauce is made from fermented bean paste or sweet bean paste with aromatic Chinese spices. I used Lee Kum Kee Hoisin Sauce in this recipe. You can use any brand available or use sweet bean sauce instead of it.
- Honey - Can be substitute with brown sugar or white sugar.
- Sauce options - The plum sauce can be also served with roasted duck breast.
- Pancake - You will need about 10-15 pancake sheets, depending on the thickness and size of the pancakes. Don't forget to soften the pancakes first, before making a duck wrap. I usually use ready-made frozen Chinese pancakes as we can easily get them at our local Chinese grocery.
- Servings - You can serve up to 4 persons as an appetizer or 2 people as a main meal.
Calories: 187kcal | Carbohydrates: 9g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 1318mg | Potassium: 333mg | Fiber: 1g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 5mg