Best 2 Soy Roast Duck With Hoisin Gravy Recipes

Indulge in a culinary journey with our delectable Soy Roast Duck with Hoisin Gravy! This classic Chinese dish, characterized by its succulent duck meat glazed in a rich, aromatic hoisin sauce, is sure to tantalize your taste buds. Elevate your culinary skills with our comprehensive guide, featuring step-by-step instructions and a treasure trove of additional duck recipes to satisfy every palate. From the traditional Peking Duck to the innovative Smoked Duck Breast with Orange Glaze, each recipe promises a unique flavor adventure. Whether you're a seasoned chef or a home cooking enthusiast, our Soy Roast Duck with Hoisin Gravy recipe is the perfect starting point for exploring the diverse and flavorful world of duck dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SOY ROAST DUCK WITH HOISIN GRAVY

Soy Roast Duck with Hoisin Gravy image

These Duck Breasts are very tender and tasty. A great choice for entertaining, with very little effort involved. Serve with egg fried rice for a really stylish meal. Prep time does not include refrigeration time.

Provided by MarieRynr

Categories Duck

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless duck breasts, each about 6 oz
4 tablespoons soy sauce (Kikkoman is good)
1 1/2 teaspoons five-spice powder
2 tablespoons clear honey
600 g fresh chicken stock
4 tablespoons hoisin sauce
4 slices thin fresh ginger (no need to peel)
1 dash sesame oil

Steps:

Prick the duck's skin really well with a fork.
Mix the soy, 5 spice and honey in a large bowl, add the duck and coat well.
Cover and place in the fridge until ready to roast.
For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy.
Add the sesame oil and set aside.
Preheat the oven to 200*C (425*F).
Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
(This keeps the fat from the duck dripping on to the tin and filling the kitchen full of smoke) Lift duck from marinade and arrange on rack, skin side up.
Roast for 20 minutes for medium, 30 minutes for well done.
Slice each duck breast in half.
Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.

ROAST DUCK WITH A HONEY SOY BASTING SAUCE

Roast Duck With a Honey Soy Basting Sauce image

Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy. I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews.

Provided by The Flying Chef

Categories Whole Duck

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 kg duck (mine were smaller than this, hence 2, I think this should be about right for 4 people.)
4 tablespoons Dijon mustard
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
4 tablespoons dry white wine
1/3 cup olive oil
1 -2 teaspoon cornflour

Steps:

Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.
Wash duck under cold water and remove any missed feathers.
Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130°C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).
Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
Serve Duck with basting sauce.

Nutrition Facts : Calories 2282.1, Fat 215.3, SaturatedFat 68.6, Cholesterol 380, Sodium 1493.2, Carbohydrate 20.9, Fiber 0.8, Sugar 17.9, Protein 60.3

Tips:

To ensure crispy skin, pat the duck dry with paper towels before roasting.
For a more flavorful gravy, use homemade duck stock instead of water.
If you don't have hoisin sauce, you can substitute a mixture of soy sauce, honey, and rice vinegar.
Serve the duck with steamed rice, roasted vegetables, and a side of hoisin gravy.

Conclusion:

Soy Roast Duck with Hoisin Gravy is a delicious and impressive dish that is perfect for a special occasion. The duck is roasted until crispy on the outside and tender on the inside, and the hoisin gravy is rich and flavorful. This dish is sure to be a hit with your family and friends.