Soy roast duck with hoisin gravy
Soy roast duck with hoisin gravy might be a good recipe to expand your side dish repertoire. One portion of this dish contains around 7g of protein, 2g of fat, and a total of 92 calories. This gluten free and dairy free recipe serves 6 and costs $1.16 per serving. 102 people were glad they tried this recipe. This recipe from BBC Good Food requires chicken stock, soy sauce, sesame oil, and hoisin sauce. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is solid. Similar recipes include Soy Roast Duck with Hoisin Gravy, Roast Duck Shooter's-Style Sandwich With Pickled Carrots, Daikon, Cucumber, and Hoisin Sauce, and Birch Syrup and Soy Sauce-Glazed Roast Duck.
Servings: 6
Ingredients:
2 x 300g tubs fresh chicken stock
2 tbsp clear honey
6 boneless ducks breasts, each about 175g (6oz)
1 tsp five spice powder
4 thin slices fresh ginger, no need to peel
4 tbsp hoisin sauce
dash of sesame oil
4 tbsp soy sauce (We like Kikkoman)
Equipment:
bowl
frying pan
oven
Cooking instruction summary:
Prick the duck’s skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top – this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.
Step by step:
1. Prick the duck’s skin really well with a fork (this helps release the fat from the skin as it roasts).
2. Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy.
3. Add the sesame oil and set aside.To serve, preheat the oven to fan 180C/conventional 200C/gas
4. Pour 1 litre of water in the base of a roasting tin and place a rack over the top – this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts.
5. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.
6. Serve the remaining rice and gravy separately.
Nutrition Information:
