Ingredients
- 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
Method
- 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
- 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
- When ready to continue pre-heat the oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
- 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
- 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
- Remove the duck again and glaze a second time and pop back in the oven for 5 minutes
- Finally, remove the duck one last time, glaze generously and pop back in the oven for the last 5 minutes
- Remove the duck from the oven and set to one side to rest for 5 minutes before serving
