Duck breasts with hoisin sauce
Roast duck breast, hoisin sauce, spring onions and thin pancakes.
Active time30 min
Cooking25 min
Total1 hResting : 10 min
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Ingredients
- 200 g cucumber
- 80 g spring onions
- 12 wheat pancakes for duck
- 2 duck breasts
- 10 ml sesame oil
- 80 g hoisin sauce
Preparation
Preheat the oven to 180 degrees Celsius. Score the skin in a criss-cross pattern without cutting into the flesh.
2 duck breasts- oven
- knife
- chopping board
Place the duck breasts skin-side down in a cold frying pan, heat over a medium heat for 8 to 10 minutes and remove the excess fat. Turn over and cook for 2 minutes.
- ovenproof frying pan
- spatula
Transfer the frying pan to the oven and cook for 10 to 12 minutes, depending on thickness.
- ovenproof frying pan
- oven
Leave the duck breasts to rest for 10 minutes.
- ovenproof frying pan
While the duck is cooking, wash the cucumber and spring onions. Cut the cucumber into thin batons and finely slice the spring onions. Warm the pancakes according to the packet instructions. Slice the duck breasts, drizzle with hoisin sauce and sesame oil, and serve with the accompaniments.
200 g cucumber80 g spring onions12 wheat pancakes for duck10 ml sesame oil80 g hoisin sauce- knife
- steamer basket
Allergens
- Gluten
- Sesame
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration