What duck breast recipe is better than one inspired by the Peking duck dish. By following our duck breast recipe, you can make a juicy duck breast with crispy skin at home! We guarantee that bringing out this duck dish will impress your friends and family. Get ready for their questions on how you made this delicious dish because our juicy, tender, and fragrant duck breast is sure to blow their mind.
16 Beijing duck pancakes (homemade or store-bought)
60ml of sweet bean sauce
1 whole cucumber, cut into strips
2 stalks of green onion, cut into strips
Equipment
1 small food processor
1 30cm tray or baking dish
Paper towels
1 oven
1 knife
1 ovenproof skillet
1 big plate or wire rack
1 bamboo steamer
Directions
Marinade and Duck Preparations:
Put the hoisin sauce, Shaoxing wine, five-spice powder, ginger, and garlic in the food processor. Blend the ingredients until it becomes a runny paste.
Pour the marinade into your tray or baking dish.
Dry the duck breasts with the paper towels and place them, skin side up, onto the tray with the marinade. Sprinkle the salt on the duck skin.
Marinate the duck breasts for 30 minutes to an hour at room temperature or uncovered in the fridge for a few hours or overnight. Remove the duck from the refrigerator 20 minutes earlier before cooking to bring it back to room temperature.
Cooking the Duck:
Preheat the oven to 218°C.
Dry the duck breasts with paper towels and score the skin in a diamond pattern and 1cm apart from each other with a knife. Be careful not to score the meat.
If your skillet isn’t big enough, you might have to repeat this step. Place the duck breast in a single layer on the skillet with the skin-side down. Cook it over medium heat until it begins to sizzle, then reduce the heat and cook the skin until it turns golden brown for around 10 – 12 minutes. Flip the breasts over every 3 to 4 minutes. If the duck skin cooks too quickly, lower the heat. Move the duck breasts to a plate or wire rack to rest.
Once all the duck breasts are cooked, arrange them skin side down in the skillet and bake them in the oven for 8 minutes until the skin is dark brown. Flip the duck breasts over and bake it for 6 to 8 minutes.
Transfer the duck breasts to the wire rack with the skin side up and let it rest for 10 minutes.
Steam the Beijing duck pancakes in a bamboo steamer for 3 to 5 minutes.
Cut the duck breasts into thin slices and serve them with hot pancakes, sweet bean sauce, cucumber, and green onions.
Cantonese Serving Style
There is another way to cook this delicious roast duck breast. If you’re looking to serve a Cantonese style roast duck, here’s what you can do:
Cook your vegetables with 30ml of duck fat, and season them with a pinch of salt and black pepper. We recommend using sweet potatoes and zucchini.
Stir-fry the vegetables until they’re tender and caramelised.
Serve your duck with vegetables and some plum sauce for dipping.
Missing some ingredients?
This recipe might be the tastiest way to prepare duck breast! Try it out for your next special occasion, and remember to stock up your ingredients.
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