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Soy Roast Duck with Hoisin Gravy

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“These Duck Breasts are very tender and tasty. A great choice for entertaining, with very little effort involved. Serve with egg fried rice for a really stylish meal. Prep time does not include refrigeration time.”

Ready In:


  • 6

    boneless duck breasts, each about 6 oz
  • 4

    tablespoons soy sauce (Kikkoman is good)
  • 1 12

    teaspoons five-spice powder
  • 2

    tablespoons clear honey
  • For the Gravy

  • 600

    g fresh chicken stock
  • 4

    tablespoons hoisin sauce
  • 4

    slices thin fresh ginger (no need to peel)
  • 1

    dash sesame oil


  • Prick the duck’s skin really well with a fork.
  • 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 200*C (425*F).
  • Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
  • (This keeps the fat from the duck dripping on to the tin and filling the kitchen full of smoke) Lift duck from marinade and arrange on rack, skin side up.
  • Roast for 20 minutes for medium, 30 minutes for well done.
  • Slice each duck breast in half.
  • Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.

Questions & Replies

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  1. I am sorry Marie Alice. The sauce was not to my taste. It was very thin and lacking in something.

  2. Very nice duck breasts, but the sauce had me a bit confused. I made a half recipe, but only used 100ml water to 2 tablespoons hoisin sauce. I can’t imagine 300 ml (enough for my 1/2 recipe) giving a very flavourful sauce and I think it would be a bit thin. Also wondered why I would need so much liquid to then only pour a spoonful or two (step 11) over each breast.

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