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Chinese · Main
Pan-Roasted Duck Breast with Hoisin Glaze
Duck breasts seared skin side first until crisp, then glazed with a sweet-savory sauce of hoisin, ginger, scallion, orange zest and rice vinegar and finished in the oven. Slice and serve with rice or greens.
- YieldServes 4
- Hands-on35 min
- Total46 min
- Difficulty
Ingredients
- 4boneless duck breast halves, about 225 g each
- 2 tspvegetable oil, for searing
- to tastesalt
Hoisin glaze
- 1 tspvegetable oil
- 1 tspsesame oil
- 2dried red chile peppers
- 3scallions, medium, minced
- 1 clovegarlic, large, minced
- 1½ tspfresh ginger, minced
- 1 tsporange zest, finely grated
- 120 mlhoisin sauce, about 1/2 cup
- 60 mlrice vinegar, about 1/4 cup
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