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Hoisin Duck
This hoisin duck is seriously tasty. All you need are a couple of duck legs, some hoisin sauce, and a few simple extras—and you’re good to go! Here’s how I make it…
If you’re craving crispy duck but don’t want to roast a whole bird, look no further—I’ve got you! I took inspiration from the same classic flavours, just with duck legs instead.
They are oven-roasted to perfection, and the hoisin coating creates a caramelised glaze that’s slightly sweet, sticky and 100% delicious. The bonus is that this recipe is so easy to make too!
I choose duck legs, but if you want, you can use duck breasts instead. Either way, you’re going to fall in love with it.
Recipe Ingredients
Below are the ingredients I used:
- Duck Legs: I kept the skin on, but you can remove it if you like. You can also score the skin to help the fat run out and make the texture really crispy.
- Hoisin Glaze Mixture: I used Lee Kum Kee hoisin sauce and mixed it with honey, garlic paste, sesame oil and rice wine vinegar.
- Dry Seasoning: I coat the duck in Chinese 5 spice, black pepper, salt and chilli flakes before topping it with the glaze.
How To Make Hoisin Duck
Here’s a summary of how I make hoisin duck. You can get the full recipe instructions on the recipe card below:
I start by mixing the hoisin sauce ingredients together. Then I place the duck legs in a roasting tray and season them with Chinese 5 spice, black pepper, salt and chilli flakes.
Using my basting brush, I coat the duck legs in the hoisin sauce mixture, then I roast it in the oven for 50 minutes or until the glaze has caramelised and the skin is crispy to my liking.
My Top Tips
Sometimes I like to save half of the hoisin sauce mixture and brush it over the duck during the last 15 minutes of cooking. It gives the glaze that perfect caramelised finish every time.
If you notice the glaze starting to slip off the duck, just spoon it back over about 15 to 20 minutes before the end of the cooking time.
I avoid using sweet hoisin sauce because it can be a bit too sweet for me. I prefer using classic hoisin as I have more control over the sweetness by adding just the right amount of honey for my taste. If you are using sweet hoisin, you might want to skip the honey altogether. Just give it a taste first and decide from there.
How To Serve
I like to serve this dish with creamy coleslaw and crispy roast potatoes or parmentier cubed potatoes instead.
If you want to serve it the way I did in the photos, I paired it with sliced cucumbers, spring onions, and Chinese-style pancakes.
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