All April Orders Will Be Shipped Week 26th April

Cherry hoisin duck


  • 2 duck breasts
  • 1 pack cherry hoisin
  • 1 pack of basmati rice
  • stir fry veg (we used broccoli, baby corn, fine beans and pak choi)



  1. Preheat oven to 180'C and slash the skin on the duck and sprinkle with a little salt.
  2. Place duck skin side down in a medium heat frying pan (non stick) for 5 mins or until the skin is golden and crispy. Turn over and seal the other side of the meat for 2 mins.
  3. Place the duck on a baking tray and into the oven for 12 mins
  4. Once cooked remove to rest
  5. Heat the rice according to packet instructions
  6. Pan fry the veg for 5 mins, add the hoisin sauce and bring to a simmer
  7. Serve, pouring all the extra sauce over the duck.

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