Easy Peking-Style Duck Breasts
Enjoy the iconic flavors of Peking Duck with this simplified recipe featuring pan-seared crispy duck breasts. A savory-sweet hoisin glaze, tender duck, and fresh accompaniments make this a delicious and accessible meal without the long traditional process.
Ingredients
- •2 piece Duck Breasts (about 1.5 lbs total, skin on)
- •1 tsp Salt
- •0.5 tsp Black Pepper
- •0.5 cup Hoisin Sauce (Ensure it's peanut and tree nut-free)
- •2 tbsp Soy Sauce (Use tamari for gluten-free)
- •1 tbsp Honey
- •1 tbsp Rice Vinegar
- •0.5 tsp Chinese Five-Spice Powder
- •2 clove Garlic (minced)
- •1 tsp Ginger (grated fresh)
- •3 stalk Green Onions (thinly sliced, for garnish)
- •1 piece Cucumber (julienned, for serving)
- •8 piece Small Tortillas or Lettuce Cups (for serving)
Instructions
- 1.
Prepare the duck breasts: Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Pat the duck breasts very dry with paper towels. Season generously with salt and pepper.
Time: 5 min - 2.
Sear the duck: Place the duck breasts skin-side down in a cold, oven-safe skillet (cast iron or stainless steel works best) over medium-low heat. Cook for 12-15 minutes, or until most of the fat has rendered out and the skin is deeply golden brown and very crispy. Pour off rendered fat as it accumulates.
Time: 15 min - 3.
Finish cooking: Flip the duck breasts meat-side down and cook for another 3-5 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
Time: 5 min - 4.
Rest the duck: Transfer the duck breasts to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender meat.
Time: 5 min - 5.
Make the glaze: While the duck rests, pour out any remaining fat from the skillet. Add the hoisin sauce (ensuring it's nut-free), soy sauce, honey, rice vinegar, five-spice powder, minced garlic, and grated ginger to the skillet. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
Time: 3 min - 6.
Slice and serve: Slice the rested duck breasts thinly against the grain. Serve immediately with the warm hoisin glaze, julienned cucumber, sliced green onions, and small tortillas or lettuce cups for wrapping.
Time: 2 min
Tips
- 💡Patting the duck skin very dry is crucial for maximum crispiness.
- 💡Start with a cold pan for rendering duck fat slowly and evenly, leading to crispier skin.
- 💡Always check the label of your hoisin sauce to ensure it is free from peanuts and tree nuts, as some brands may contain them or have cross-contamination warnings.
- 💡Save the rendered duck fat! It's fantastic for roasting potatoes or vegetables.
Recipe from TheCookbook.ai
Created by Ben Williams