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Cook
30m
Ingredients
Method
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Step 1
Start with the rice, as it can cook quietly and will keep warm once done. Use a ratio of 2 parts water to 1 part rice.
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For
2
M
I
2
Duck breasts, skin-on, boneless
1
pinch
Flaky salt
3
tbsp
Hoisin sauce
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Cooking Rice When I’m too tired to muster the energy, the rice pouches you pop in the microwave are really very good. You can cook them, tip them into a bowl and toss with a little butter and chopped herbs and they are very good. One pouch for 2 people is a good amount. I’ve also tried this microwave method before which was actually far easier and worked better than I expected! Rinse the rice well to remove the starch. Put the rice in a large heatproof bowl with 260ml cold water! Microwave on high for 10 minutes, give it a little stir with a fork then put it back in the microwave for 2-4 minutes. Check to see after 2 minutes if any water remains, and cook for longer if needed. Then cover the bowl once all the water is absorbed and let it sit for a minute or so, then fluff up with a fork. This doesn’t necessarily save time but it’s an easy method and I know lots of people can be scared of cooking rice.
Cooking the duck: Scoring the skin may seem a little fussy but it really ensures that the fat renders down during cooking, which gives better flavour and the crucial crispy skin. It is very simple to do, use a sharp knife to make small, sharp slits. If you skip this step, the fat has nowhere to go so it will stay in the meat and can become quite greasy.
How to double this recipe: just double everything and on you. If doing 3 duck breasts, I think sauce quantities as above are fine but I am a sauce person (as you know) so I would always add a little more to the pan for that - like 4 tbsp of each rather than 3.
Make it veggie: I think this would be delicious with mushrooms, specifically oyster mushrooms, but any will do. Fry them in a little oil/butter and don’t salt them or stir them too much. You want them to gain some real golden colour, and if you stir them too much, you don’t get this golden colour. Once they are golden and soft, then you make the sauce with the mushrooms still in the pan. Let it bubble and thicken, then serve with the rice.
What to do with leftovers: Leftover duck keeps in an airtight container in the fridge for up to 3 days. You can then serve with bao buns, use it to fill Chinese pancakes, or serve with a stir fry or egg fried rice.
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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Start with the rice, as it can cook quietly and will keep warm once done. Use a ratio of 2 parts water to 1 part rice.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Duck breasts, skin-on, boneless
1
pinch
Flaky salt
3
tbsp
Hoisin sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cooking Rice When I’m too tired to muster the energy, the rice pouches you pop in the microwave are really very good. You can cook them, tip them into a bowl and toss with a little butter and chopped herbs and they are very good. One pouch for 2 people is a good amount. I’ve also tried this microwave method before which was actually far easier and worked better than I expected! Rinse the rice well to remove the starch. Put the rice in a large heatproof bowl with 260ml cold water! Microwave on high for 10 minutes, give it a little stir with a fork then put it back in the microwave for 2-4 minutes. Check to see after 2 minutes if any water remains, and cook for longer if needed. Then cover the bowl once all the water is absorbed and let it sit for a minute or so, then fluff up with a fork. This doesn’t necessarily save time but it’s an easy method and I know lots of people can be scared of cooking rice.
Cooking the duck: Scoring the skin may seem a little fussy but it really ensures that the fat renders down during cooking, which gives better flavour and the crucial crispy skin. It is very simple to do, use a sharp knife to make small, sharp slits. If you skip this step, the fat has nowhere to go so it will stay in the meat and can become quite greasy.
How to double this recipe: just double everything and on you. If doing 3 duck breasts, I think sauce quantities as above are fine but I am a sauce person (as you know) so I would always add a little more to the pan for that - like 4 tbsp of each rather than 3.
Make it veggie: I think this would be delicious with mushrooms, specifically oyster mushrooms, but any will do. Fry them in a little oil/butter and don’t salt them or stir them too much. You want them to gain some real golden colour, and if you stir them too much, you don’t get this golden colour. Once they are golden and soft, then you make the sauce with the mushrooms still in the pan. Let it bubble and thicken, then serve with the rice.
What to do with leftovers: Leftover duck keeps in an airtight container in the fridge for up to 3 days. You can then serve with bao buns, use it to fill Chinese pancakes, or serve with a stir fry or egg fried rice.
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