Elevate your culinary game with this refined and flavorful Duck Breast with Hoisin and Pickled Cucumber recipe! Combining the succulent richness of perfectly seared duck breast with the bold, umami notes of hoisin sauce, this dish is balanced by the refreshing crunch of pickled cucumber, bringing together sweet, salty, and tangy flavors in every bite. Whether you’re hosting a special dinner or simply looking to impress your guests with a restaurant-quality dish at home, this recipe offers a sophisticated twist on a classic duck dish, all while being dairy-free and gluten-free.
The crispy skin of the duck breast, achieved by slowly rendering the fat over low heat, creates a golden, crackling layer that contrasts beautifully with the tender meat underneath. Hoisin sauce, a cornerstone of Asian cuisine, brings its signature blend of savory and sweet to the duck, enhancing its natural flavors without overpowering them. The quick-pickled cucumber, lightly marinated in rice vinegar, sugar, and sesame oil, adds the perfect zesty crunch to cut through the richness of the duck.
This dish is not only a celebration of flavors but also a feast for the senses. The vibrant green of the cucumber and the deep, caramelized glaze of the hoisin duck make for a stunning presentation. Whether you’re seeking to impress at a dinner party or want to enjoy an elevated weeknight meal, this duck breast recipe promises a gourmet experience that is sure to leave an unforgettable impression. Ready in under an hour, it’s an excellent choice for both novice and experienced cooks.
Nutrition per serving
- Calories 291
- Fat 13.1g
- Saturates 3.5g
- Proteins 29.4g
- Carbs 11.4g
- Sugars 9.1g
- Salt 441.6mg
- Fibres 0.6g
Ingredients
- 4 duck breasts
- 3 tbsp gluten-free hoisin sauce
- 1 cucumber
- ½ cup rice wine vinegar
- 2 tbsp sugar
- 1 tsp salt
- ½ cup water
- A few drops of sesame oil
- 1 pack of sesame seeds
Instructions
-
Step 1
Prepare the Pickled Cucumber:
- Thinly slice the cucumber into thin rounds.
- In a small bowl, whisk together ½ cup rice vinegar, 2 tbsp sugar, 1 tsp salt, and ½ cup water until the sugar dissolves. Add a few drops of sesame oil if desired.
- Add the cucumber slices to the vinegar mixture and stir to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
-
Step 2
Prepare the Duck Breasts:
- Take the duck breasts and score the skin in a crosshatch pattern, being careful not to cut into the meat. This will help the fat render and create a crispy skin.
- Season the duck breasts generously with salt on both sides. For extra crispy skin, season the skin side the day before and let it sit uncovered in the fridge.
- Place the duck breasts skin-side down in a cold skillet. Turn the heat to low and cook gently, allowing the fat to render out. Cook for 6-8 minutes until the skin is golden and crispy.
- Flip the duck breasts and cook the other side for an additional 4-5 minutes for medium-rare, or adjust the time based on your preferred doneness.
-
Step 3
Glaze the Duck:
- Once the duck is cooked to your liking, remove it from the pan and brush the skin with the gluten-free hoisin sauce. Let the duck rest for about 5 minutes to absorb the glaze and retain its juices.
-
Step 4
Serve:
- Thinly slice the duck breast and arrange on a serving plate. Serve with the pickled cucumber on the side for a refreshing contrast.
Drizzle a bit of sesame oil over the top for added flavor, if desired.
- Thinly slice the duck breast and arrange on a serving plate. Serve with the pickled cucumber on the side for a refreshing contrast.
-
Step 5