Soy roast duck with hoisin gravy - Good Food Middle East
Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Saucepan
- Whisk
- Measuring spoon
- Measuring cup
- Microplane
- Fine-mesh sieve
- Instant-read thermometer
- Tongs
- Spoon
- Plate
- Serving platter
Ingredients
- 6 boneless ducks breasts, each about 175g/6oz
- 4 tbsp soy sauce (We like Kikkoman)
- 1 heaped tsp five spice powder
- 2 tbsp clear honey
- 2 x 300g tubs fresh chicken stock
- 4 tbsp hoisin sauce
- 4 thin slices fresh ginger, no need to peel
- dash of sesame oil
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