Peking Duck Breast
Seasoned with flavorful spices, with its skin seared to a beautiful bronze finish, the Peking Duck is one marvelous gourmet delicacy.
Let's start cooking!
Step 1 - Score duck breasts
- Using a knife, slice the duck skin in a cross-hatch pattern.
Step 2 - Marinate duck breasts
- In a medium-sized bowl, mix 2 Tbsp Shaoxing rice wine with 1 Tbsp soy sauce, ¼ tsp salt and ¼ tsp five-spice powder.
- Place duck breasts into the marinade, ensuring its evenly coated.
- In a bowl or plate, place the breasts side by side, skin side up. Refrigerate, uncovered, for at least 12 hours.
Step 3 - Make hoisin mixture
- Mix together the remaining 1 Tbsp Shaoxing rice wine, ¼ tsp five-spice powder and 2 Tbsp hoisin sauce in a small bowl. Set aside.
Step 4 - Sear duck
- In a large ovenproof pan on medium-high heat, place the duck skin-side down to render fat for 8 to 10 minutes, until skin is golden brown.
- When skin is golden brown, flip the duck and cook for another 1 to 2 minutes.
Step 5 - Preheat oven and bake duck breast
- Preheat the oven to 175°C.
- Transfer the pan to the preheated oven and bake for 5 minutes, or until the breasts reach an internal temperature of 58°C for medium.
- Immediately remove the duck to a plate or carving board. Using a brush, paint an even layer of the hoisin mixture onto the skin. Let it rest for 10 minutes before carving.
Slice duck, garnish and serve!
Slice the duck breasts at an angle, about 2 cm thick. They should be pink and firm in the center. Fan out sliced duck on a plate and garnish with 2 sliced spring onions.