Roast Duck and Jasmine Rice

Duck is one of those birds I am very picky about. Its probably because of the amount of fat inside or maybe it’s the taste when its not cooked to perfection I am not sure but whatever it is I know I have moods for duck.  Lol!!

There are days they are the best thing on earth and other days I get goosebumps looking at all the fat cooked or uncooked.  I have issues right. Well today is an exception as I could not get enough and I am sure you will see why when you scroll down.

Ducks are best when it is roasted whole however it can be time consuming and hard work cooking at home so don’t shy away from buying duck leg, wing or breast. This recipe pan-sears the duck breast then roast it. It saves time and also taste amazing. So if your thinking of cooking at home on Valentine’s day, this is an option for main course.


2 Duck Breast
Dark Soy Sauce
Rice Vinegar
Hoi sin Sauce
Sea Salt

Rinse and dry out the meat using a kitchen towel and score the duck breast by slicing through the duck skin and fat just before you reach the meat.

Sprinkle sea salt all over the meat and pan fry the duck (skin down first) till it turns golden brown.

Flip to the other side and let it cook for few seconds.

Tip: Drain the fat from the pan until you achieve your desire colour.

In a bowl, mix hoisin sauce, soy sauce and rice vinegar, brush it on the duck generously.

Cook for 20 minutes in the oven at 170 degrees C

Remove from the oven and let it rest for few 5 – 10 minutes then slice.

Serve with Jasmine rice and pak choi or any salad of your choice or you can serve it with just a rich salad using the sauce as your dressing.

I also made seeded five spice prawns as starter but I don’t have any pictures of the process as it was last minute.

I hope you all try it out…