A modern version of a classic pairing, Hoisin and Duck are an absolute classic I never tire of. Updated here to include pickled radishes, which beautifully cut through the richness of the sauce.
- 4 Duck Breasts
- 4 tbls Soy Sauce
- 5tbls Hoisin Sauce
- 4 tbls Maple Syrup
- 2 tbls White Wine Vinegar
- 3 fresh chilies chopped
- 3 star Anise
- 8 cloves garlic
- 4cm fresh ginger peeled & grated
- 3 tsp Chinese 5 Spice
- 450g jasmine rice
- 12 whole radishes
- 150ml Rice Wine Vinegar
- 5 tsp sugar
- 5 chopped spring onions and sesame seeds to serve
Remove duck breasts from the fridge and leave at room temperature for at least 10 minutes. Using a sharp knife score the skin diagonally one way and then the opposite way creating diamonds.
Place duck breasts in a shallow baking dish skin side up. In a jug combine the soy, hoisin, maple syrup, vinegar, star anise, half the garlic and ginger, pour over the duck breasts turning to coat. Cover and chill for 2 hours or overnight.
Thinly slice the radishes and place in a jar. Heat up the vinegar and sugar in a pan until the sugar has dissolved and pour over the radishes. Put the lid on and chill in the fridge.
Pre-heat oven to 160C, Remove duck breasts from the fridge, leave at room temperature for 10 minutes, cover the dish with foil and bake for 25 mins. Remove duck breasts and simmer the sauce until it has bubbled thickened.
Place duck skin side down in a cold griddle pan, slowly turn up the heat and cook for 4 minutes or until the skin is crisp. Leave to rest for 10 mins whilst you cook the rice.
Heat up some oil on a medium heat and gently fry the garlic being careful not to burn it, add the rice and stir to coat in the oil and then add water and cook according to pack instructions.
Slice the duck breasts and serve with the garlic rice, pickled radishes and sliced spring onions and sesame seeds.