RECIPE
Hoisin Duck
AS SEEN ON
Big Kitchen
James Martin
This recipe makes a generous amount of sauce , which can be stored in the fridge in a sterilised jar for up to one month or frozen for longer storage .
SERVES 2
FOR THE DUCK
• 1 duck breast
• Splash of vegetable oil
• Pinch of Chinese five-spice powder
• 2 tbsp honey
FOR THE SAUCE
• 3 garlic cloves , sliced
• 1 green chilli , sliced
• 85g fermented black beans
• 100ml dark soy sauce
• 75ml rice wine vinegar
• 250g muscovado sugar
• 10ml sesame oil
• ½ tsp Chinese five-spice powder
1 Prepare the duck : Preheat the oven to 200 ° C / 180 ° C fan / gas mark 6 . Carefully score the duck skin in thin slices , being careful not to cut into the meat . 2 Heat a little vegetable oil in a large frying pan , then add the duck , skin side down , and fry until crisp . Turn the duck over and sprinkle the flesh side with the five-spice powder . Transfer to a baking tray and roast in the oven for 10-12 minutes . Remove from the oven , drizzle the duck with honey , and set aside to rest . 3 Make the sauce : Place all the sauce ingredients in a saucepan and bring to the boil . Transfer to a food processor and blitz until smooth . Chill until needed . 4 To serve : Slice the duck and divide between serving plates . Add a portion of the sauce , then garnish with the spring onions , cucumber , mushrooms , chilli fronds , coriander , and a dusting of cep powder .
TO SERVE
• 4 button mushrooms , thinly sliced
• 2 spring onions , julienned
• ⅓ cucumber , julienned
• Chilli fronds
• Micro coriander
• Cep powder goodfoodshow . com 45