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Roasted Duck Breast with Hoisin Tamarind Sauce - Chef Recipe by Luke Nguyen

Serves: 2

Ingredients

2 duck breasts, trimmed
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp five-spice powder

Skin glaze:

1 Tbs Maltose
1 Tbs hot water
1/2 tsp white vinegar

Accompaniments:

50 g broccolini
2–3 Tbs hoisin tamarind sauce
1 Tbs orange salsa
Sesame seeds, for garnish

Hoisin tamarind sauce:

125mL tamarind water
100 g hoisin sauce
1 Tbs unsalted butter
3/4 tsp salt

Method

Trim and pat the duck breast dry.

Season the flesh side with salt, pepper and five-spice powder.

In a saucepan, bring a mixture of maltose, hot water and vinegar to a boil.

Carefully pour the hot mixture over the skin side of the duck to tighten and glaze the skin.

Place the duck breast skin-side up on a rack and leave to air-dry in a cool room or refrigerator for 1–2 days, uncovered. This enhances the crispiness of the skin.

Place the duck breast skin-side down in a cold, dry pan.

Turn the heat to medium-low and slowly render the fat, searing for 3–4 minutes until the skin is golden and crisp.

Flip and sear the flesh side for 1 minute.

Transfer the duck to a preheated oven at 180 C (356 F) and roast for 6–8 minutes, depending on thickness. Aim for a medium doneness.

Remove from oven and let rest for 3–5 minutes before slicing.

Char the broccolini using a kitchen torch or in a hot pan until lightly blistered.

Warm the hoisin tamarind sauce gently in a small saucepan.

Spoon a pool of hoisin-tamarind sauce onto the base of a round plate.

Place the charred broccolini over the sauce.

Slice the duck breast and arrange it neatly atop the broccolini.

Garnish with a sprinkle of toasted sesame seeds.