Chinese · Dinner
Cantonese Roast Duck (Low-Calorie)
Cantonese-style roast duck breast with scored skin rendered in a pan, then oven-roasted and glazed with hoisin, five-spice and soy. Served over steamed bok choy with scallion and sesame oil for classic sweet-savoury flavour with controlled fat.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
360Calories
37.2gProtein
17.8gFat
10.1gCarbs
6.6gSugar
1.1gFiber
945mgSodium
145mgChol
5.7gSat Fat
658mgPotassium
115mgCalcium
3.4mgIron
1.2mcgVitamin B12
34mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat the duck breast dry and score the skin in a tight crosshatch, cutting through fat but not flesh.
2
Sear
Place duck skin-side down in a cold nonstick pan over medium-low heat; cook 8 minutes until skin turns deep golden and crisp, draining excess fat halfway through.
3
Glaze
Whisk hoisin sauce, five-spice, soy sauce, rice vinegar, honey and ginger together in a small bowl until honey dissolves into a glossy paste.
4
Roast
Turn duck flesh-side down, brush skin with half the glaze, transfer to a 400F (200C) oven; roast 6 to 8 minutes until internal temperature reads 135F (57C).
5
Rest
Move duck to a board, brush with remaining glaze; rest 10 minutes until juices stop pooling.
6
Steam
Set bok choy in a covered steamer basket over boiling water; steam 3 minutes until leaves wilt and stalks turn tender.
7
Plate
Slice duck breast on the diagonal, fan over bok choy, drizzle with sesame oil, scatter sliced scallion and salt over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
