Chinese · Dinner
Cantonese Roast Duck (High-Protein)
Roast duck breast lacquered with hoisin, five-spice and honey, finished with crisp skin and a sticky mahogany glaze. Served with braised black beans and edamame, steamed bok choy and scallion. Sweet, savoury and deeply umami with a lightly charred exterior.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
542Calories
52.3gProtein
26.1gFat
31.8gCarbs
16.2gSugar
8.4gFiber
1189mgSodium
163mgChol
7.9gSat Fat
1180mgPotassium
210mgCalcium
5.2mgIron
1.9mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the duck breast dry and score the skin in a crosshatch pattern. Mince the garlic and grate the ginger. Whisk hoisin, five-spice, honey, soy, garlic and ginger to form the marinade.
2
Marinate
Rub the marinade over the duck breast, place in a covered dish and chill for 30 minutes.
3
Sear
Place duck skin-side down in a cold, dry ovenproof skillet over medium heat and cook 8 minutes until the skin is golden brown and crisp.
4
Roast
Transfer the skillet to a 400F oven and roast skin-side up for 10 minutes until an inserted thermometer reads 135F for medium-rare.
5
Rest
Remove the duck from the skillet and rest on a cutting board for 5 minutes, then slice against the grain.
6
Steam
Meanwhile, steam the bok choy in a covered pot with a splash of water over medium heat for 4 minutes until stems are tender.
7
Warm
In a small saucepan, warm the black beans and edamame with sesame oil, rice vinegar and salt over medium-low heat for 3 minutes.
8
Plate
Arrange the sliced duck alongside the bok choy and bean mixture, scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g duck breast, skin on
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp chinese five-spice
- 2 tsp2 tsp honey
- 2 tsp2 tsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1/2 cup86g black beans, cooked
- 1/2 cup74g edamame, cooked and shelled
- 22 small bok choy, halved lengthwise
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp rice vinegar
- a pinch of salt
