Roasted Crispy Duck Breast with a Maple Soy Drizzle
Wishing you all a happy and blessed Mid-Autum Festival my friends!! 🥮 As a child in Hong Kong I remember this time of year well, making colourful lanterns to hang in the trees, staying up late to gaze at the full moon, eating lavish dinners and stuffing my face with delicious moon cakes!
So why duck? Duck is very popular during Mid Autumn Festival as it tends to be richer during this time of the year and apparently has health benefits according to traditional Chinese medicine, it nourishes your body to fight the dryness of the autumn and winter season.
Cooking duck to perfection actually isn’t difficult, the real trick is to score the skin before cooking which lets the fat render to the perfect golden crispness, once the fat has melted, you finish cooking the duck in the oven until you get perfect succulent juicy meat.
My friends @bartingredients gifted me with some duck seasoning and five spice powder, which was the perfect seasoning spice combo for this dish. Then the balance of savoury and sweet in the maple soy drizzle was gorgeous, simply made up of butter, garlic, ginger, soya sauce, maple syrup, beef stock from @premiumbonebrothco, umami paste @bartingredients, sesame oil and hoisin sauce.
I served this autumnal flavour sensation with steaming hot rice, garlic stir fried choi sum, garnished with homegrown edible flowers.
- Preheat the oven to 180°C, fan 160°
- Melt half the butter in a pan, add the garlic and ginger and sauté gently on low for 5-6 minutes or until softened
- Add the soya sauce, maple syrup, stock, umami paste, sesame oil and hoisin sauce, bring to a boil, then simmer for 5 minutes until slightly thickened, set aside
- Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season with the salt, pepper, duck seasoning and five spice
- Heat a dry ovenproof frying pan and fry the duck skin-side down over a moderate heat for 3 minutes or until the skin starts getting crispy and colours beautifully
- Turn the breasts over and cook in the preheated oven for 8-10 minutes
- Remove the duck from the oven, cover and set aside to rest for at least 4-5 minutes
- Slice the duck, place on a serving plate, drizzle with the sauce and serve with steamed white rice and stir fried greens