Hoisin Duck Brioche Recipe

Prepare buns

Slice brioche buns in half horizontally. Lightly butter the cut faces with softened unsalted butter. Place buttered side down on a cast-iron skillet or nonstick pan over medium heat and toast until golden, about 1–2 minutes per side. Remove and keep warm.

Score and season duck

Pat duck breasts dry with paper towel. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.

Render skin and sear

Place duck breasts skin-side down in a cold skillet (no oil). Turn heat to medium-low and let fat render slowly for 8–10 minutes, pressing lightly so the skin makes full contact. When skin is deep golden and most fat has rendered, flip and sear the meat side 1–2 minutes.

Finish in oven

Preheat oven to 375°F (190°C). Transfer duck breasts, skin-side up, to a baking sheet or oven-safe skillet and roast for 6–10 minutes, depending on thickness, until internal temperature reaches 58–62°C (136–144°F) for medium-rare to medium. Let rest 5–7 minutes tented with foil.

Glaze with hoisin glaze

Meanwhile, in a small saucepan or bowl combine 6 tbs hoisin sauce, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tbs honey and 1 tsp sesame oil. Warm gently until honey loosens and sauce is glossy (do not boil). After duck rests, brush glaze generously over duck and let sit 1–2 minutes to set. Slice duck thinly on the bias for sandwich assembly.

Prep salad ingredients

In a large bowl combine 6 cups mixed baby greens, thinly sliced spring onions, julienned cucumber, chopped pickled sakura (or red shiso) and cilantro if using. Toss gently to combine.

Make dressing and dress salad

Whisk together 3 tbs neutral oil, 2 tbs rice vinegar, 1.5 tbs hoisin, 1 tbs soy sauce, 1 tbs lime juice, 0.5 tsp sesame oil, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp honey and 0.25 tsp salt and 0.25 tsp black pepper until emulsified. Taste and adjust acidity or sweetness. Just before serving, pour dressing over salad and toss to coat evenly. Sprinkle toasted sesame seeds on top.

Spread a thin layer (about 1–2 tbs) of hoisin mayo on both cut sides of each toasted brioche bottom and top halves as desired.

Place a generous handful (about 1 cup) of the dressed mixed greens and spring onion sakura salad onto the bottom half of each bun, letting some greens overhang for texture and freshness.

Top the salad with 3–4 slices of glazed hoisin duck per sandwich (depending on thickness). Spoon a small drizzle of any remaining hoisin glaze over the duck for extra shine and flavor.

Finish with a few microgreens or extra spring onion greens, close the bun, and serve immediately with lime wedges on the side for squeezing.