House of Asia > Recipes > Duck in Hoisin sauce with blackcurrant

Duck in Hoisin sauce with blackcurrant

30 min.

2 servings

slightly spicy

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It's time for duck with an Asian twist. The addition of hoisin sauce gives the meat a sweet and spicy flavor and a slightly garlicky aroma. The recipe also includes a sweet touch—just what duck loves most. Blackberry and currant jam will be indispensable here. Enjoy!

Duck Chinese 15-30 minutes

Ingredients

S.O.S:

2 tablespoons Hoisin sauce
2 tablespoons light soy sauce
½ tablespoon oyster sauce
1 spoon sesame oil
2 tablespoons of Darbo blackberry-blackcurrant jam
4 tablespoons of water

Meat marinade:

1 tablespoon light soy sauce
pinch of salt
a pinch of pepper

The other ingredients:

2 duck breast fillets with skin
1 large white onion, cut into 1cm/1cm cubes.
1 tablespoon chopped garlic
1 tablespoon freshly ground black pepper
frying oil

For decoration:

spring onion cut into 3-4 cm strips

A method of preparing

Mix the marinade ingredients and add the duck breast. Marinate for at least 30 minutes. If possible, leave the meat in the marinade overnight.
Pour two tablespoons of oil into a pan and gently heat it. Place the marinated duck breast skin-side down and fry over medium heat until golden brown. Turn the duck occasionally. Then transfer the duck to a plate lined with paper towels. It should rest for about 8-10 minutes.
In a bowl, mix together all the sauce ingredients.
Slice the cooled duck breast. Heat a wok and add 2-3 tablespoons of oil. Fry the garlic until golden brown. Add the crushed pepper and onion, and mix thoroughly. Then add the sliced duck and fry over high heat for 2-3 minutes. Finally, add the sauce and sesame oil. Stir and gently reduce the liquid.
Place the duck on a plate, pour the sauce over it and garnish with chopped spring onions.

TIP: Instead of fresh, chopped garlic, you can use garlic paste.