Sesame Duck with Hoisin Noodles recipe. Duck with the crispiest skin served on noodles flavoured with spring onion, ginger and garlic and a homemade hoisin sauce. Homemade hoisin sauce is easy and if you have cupboards full like I do. If so, it is likely that you already have all the ingredients for the recipe. I first used this hoisin sauce in my recipe for Crispy Duck Bao with Homemade Hoisin Sauce and it has been a really popular recipe of mine since. Hoisin sauce is a thick, dark and sticky sauce used in Chinese cookery. It has sweet, salty and tangy flavours and adds a great depth of flavour to this noodle dish. If you double the recipe, it will keep in the fridge for a couple of weeks. If you liked this duck recipe, try out my other duck recipes including Duck Leg Ragu or Thai Duck Red Curry.
How to get crispy skin on duck breasts
My number one tip for crispy skin on your duck is patience. Firstly, it is important to put the duck skin side down in a cold pan. If you put it in a hot pan, rather than rendering out, the outer layer of skin will crisp up leaving a layer of flabby skin underneath. Scoring the skin also helps to render the fat evenly. Put the pan on a medium-low heat, place the duck skin side down in the pan and don’t move it for 10 minutes – be patient! You will start to see fat rendering out of the skin. Pour this out as it comes out of the duck skin. It can be used for crispy roast potatoes or my Crispiest Ever Oven Chips. If you do not pour it out, it can end up burning. After 10 minutes, turn the heat up ever so slightly until the skin is crisp and golden. Now you can flip the duck over to cook the flesh side. If it is a small breast, a few minutes in the pan will do or put it in the oven to finish off. Importantly, rest the duck for at least half of the cooking time. Using this method, you will get crispy skin and tender meat every time.
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Sesame Duck with Hoisin Sauce Noodles
Ingredients
- 2 Duck breasts
- 2 tbsp Sesame seeds (I like a mixture of black and white sesame seeds)
- 4 Spring onions, finely sliced on an angle
- 1 thumb sized piece Ginger, finely chopped
- 2 Garlic cloves, crushed
- 200 g Fresh egg noodles
- Tenderstem broccoli, to serve
For the Hoisin Sauce (or use bottled hoisin sauce)
- 150ml Soy Sauce
- 2 tbsp Sweet soy sauce (kecap manis)
- 1 tbsp each Sesame oil, rice vinegar and honey
- 1 tsp White pepper
Instructions
- First, make the hoisin sauce. Mix together the soy sauce, sweet soy sauce, sesame oil, rice vinegar, honey and white pepper. Pour into a saucepan, bring to a boil and simmer for three minutes. It will thicken on cooling.
- Using a sharp knife, score the skin of the duck in a criss cross pattern, being careful not to score the flesh. Season with salt and pepper. Put the sesame seeds on a plate and press the flesh side into the seeds to coat.
- Heat the oven to 180C. Place the duck skin side down in a cold pan over a low-medium heat. Cook like this for 10 minutes, until most of the fat is rendered out. Pour the fat out as it comes out, to prevent it from burning. After 10 minutes, turn the heat to medium to crisp up the skin. Flip the duck over and sear the flesh side for 30 seconds. Place the duck in the oven for 5-8 minutes, depending on how thick the breasts are and how cooked you like it. Rest the duck for 3-5 minutes before serving.
- Meanwhile, add a drizzle of sesame oil to a frying pan over a high heat and stir fry the ginger, spring onions and garlic for a minute. Add the fresh noodles and stir fry for a couple of minutes. Stir through a couple tablespoons of the hoisin sauce.
- Once the duck has rested, slice and serve on top of the noodles with steamed broccoli on the side. Drizzle with more of the hoisin sauce. Serve up and enjoy!
