Hoisin Duck Recipe

Name: Slug & Lettuce - Wolverhamptons Hoisin Duck Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb duck breast (skin on); 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp Chinese five-spice powder; 2 tbsp cornstarch; 1 cup vegetable oil (for shallow frying); 4 tbsp hoisin sauce; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sesame oil; 1 tsp honey; 1 clove garlic, minced; 2 tbsp water; 1 tsp toasted sesame seeds (optional); 0.5 unit cucumber; 3 unit spring onions (scallions); 2 cups shredded lettuce (iceberg or romaine); 2 unit lime wedges (optional)

Inspired by Slug & Lettuce - Wolverhampton

Time45m

Serves2

Crispy duck popcorn, hoisin sauce, cucumber, spring onion and shredded lettuce

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Ingredients

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Crispy Duck Popcorn

1 lb duck breast (skin on)

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp Chinese five-spice powder

2 tbsp Cornstarch

1 cup vegetable oil (for shallow frying)

Hoisin Dipping Sauce

4 tbsp hoisin sauce

1 tbsp Aged soy sauce

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Honey

1 clove Garlic, minced

2 tbsp water

1 tsp toasted sesame seeds (optional)

Fresh Vegetables & Garnish

1/2 unit Cucumber

3 unit spring onions (scallions)

2 cups shredded lettuce (iceberg or romaine)

2 unit lime wedges (optional)

Method

Crispy Duck Popcorn

Prepare duck

Pat the duck breast dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp Chinese five-spice powder, rubbing seasoning into the cuts on the skin.

Render skin & cook

Place the duck breast skin-side down in a cold, nonstick skillet (no oil). Turn heat to medium-low and cook for 8–12 minutes until most fat has rendered and skin is deep golden and crisp. Spoon off and reserve excess fat as it accumulates. Flip the breast and cook the meat side 2–4 minutes until browned. Remove to a cutting board and let rest 6–8 minutes.

Slice & coat

When cool enough to handle, slice the duck breast into bite-size cubes (approx. 1/2–3/4 inch). Toss the pieces in 2 tbsp cornstarch until lightly and evenly coated. Shake off excess cornstarch.

Crisp the pieces

Heat 1 cup vegetable oil in a medium skillet over medium-high heat until shimmering (or to 350°F / 175°C if using a thermometer). Fry the cornstarch-coated duck pieces in batches for 1–2 minutes per side, just until edges are crisp—do not overcook (meat is already cooked inside). Transfer to a paper-towel lined tray and season immediately with a pinch of salt. Keep warm while you finish any remaining pieces.

Hoisin Dipping Sauce

In a small bowl whisk together 4 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp honey, 1 minced garlic clove and 2 tbsp water until smooth. Taste and adjust: add a little more vinegar for brightness or more honey for sweetness. Sprinkle 1 tsp toasted sesame seeds on top if using. Transfer to a serving ramekin.

Fresh Vegetables & Assembly

Prepare vegetables: cut the cucumber into matchsticks or thin batons. Trim the spring onions and slice into 2–3 inch lengths on the bias (or julienne green parts). Shred lettuce and place on a serving platter or individual bowls as a bed.

Assemble and serve: Scatter shredded lettuce on a platter, arrange cucumber sticks and spring onion pieces around. Pile the crispy duck popcorn in the center or in a small bowl. Serve with the hoisin dipping sauce on the side and lime wedges if desired. Diners can spoon hoisin over the duck or dip each piece. Leftover rendered duck fat can be saved for other cooking.