Ingredients
- 2 duck breasts (14oz-397g)
- 2 teaspoons Chinese 5 spice
- 1 teaspoon salt
- 4 garlic cloves (minced)
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- 6 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 teaspoon sesame seeds
- 1 tablespoon dark soy sauce
- 1 tablespoon red wine vinegar
- ½ teaspoon ground ginger
Method
- Firstly, in a medium saucepan, combine all the remaining ingredients and bring to a boil. Reduce the heat to simmer and cook for 5-10 minutes until the sauce has thickened a little. 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 2 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. Pour away the fat and transfer the duck breasts 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, check the internal temperature using a meat thermometer for a reading of at least 165˚F /74˚C. Set to one side and rest for 5 minutes before serving
