FOR THE DUCK
6 boneless duckling breasts, each about 175g/6oz
4 tbsp soy sauce
1 heaped tsp 5-spice powder
2 tbsp clear honey
FOR THE GRAVY
2x 300g tubs fresh chicken stock
4 tbsp hoisin sauce
4 thin slices fresh ginger, no need to peel
dash of sesame oil
- Prick the duck's skin really well with a fork to help release the fat from the skin as it roasts. Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
- For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
Preheat the oven to fan 180C/Gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top - this stops the fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift the duck from the marinade and arrange on rack, skin side up. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice onto each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.
Per serving - 448 kcal, 29g protein, 9g carbohydrate, 33g fat, 9g saturated fat, 7g added sugar, fibre none, 3.22g salt.
Source - BBC Good Food magazine.