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Hoisin roasted duck with chilli vegetables
This recipe uses the authentic regional chilli sauce from Chiu Chow in China. It’s made by blending preserved chillies and garlic with soy bean oil, to produce a warming chilli sauce with a fiery kick. Use this sauce as a dipping side dish, in cooking or stir frying
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340g pack 2 Gressingham Duck Breasts, skin scored
3 tbsp Sharwood’s Hoisin & Spring Onion Stir Fry Sauce
Heat a small frying pan and fry the duck, skin side down for 5 minutes until golden, turn over and cook for 30 seconds to seal. Transfer to a small roasting tin and pour over the hoisin sauce and sprinkle with sesame seeds, bake for 15 minutes for medium (10 minutes for rare). Allow to rest for a few minutes.
Meanwhile, heat the oils in a wok or frying pan and fry the broccoli for 3-4 minutes, add the mushroom stir fry and cook for 2 minutes. Stir in the soy sauce and honey and cook for 1 minute.
Slice the duck and serve with the chilli vegetables, pouring over the excess duck juices.
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