Sticky roast duck breast

This Chinese-style crispy duck breast is finished off with a sticky, sweet sauce and is served with fluffy rice and steamed greens for a winning family dinner idea.

  • 20 mins preparation
  • 25 mins cooking
  • 2 hrs marinating
  • Serves 4
  • Print


Sticky roast duck breast
  • 4 duck breasts, skin scored
  • 1/2 cup soy sauce
  • 1/4 cup hoi sin sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 long red chilli, sliced
  • 2 star anise
  • 2 clove garlic, crushed
  • 2 centimetre fresh ginger, peeled, grated
  • 1/2 teaspoon chinese five spice
  • sesame seeds, sliced green onion, steamed rice, steamed greens of choice, to serve


Sticky roast duck breast
  • 1
    Place duck in a shallow baking dish, skin side up.
  • 2
    In a jug, combine, soy, hoisin, sugar, vinegar, chilli, star anise, garlic and ginger. Pour over duck, turning to coat. Chill for 2 hours.
  • 3
    Preheat oven to 160°C. Cover baking dish with foil. Bake duck for 25 minutes. Remove duck from dish.
  • 4
    Simmer pan juices on stove for 3-4 minutes until thick.
  • 5
    In a frying pan, cook duck on high, skin side down, for 1 minute until skin is crisp.
  • 6
    Slice duck and serve on a bed of rice and steamed greens, sprinkled with sesame seeds and green onion.


This also works well with pork belly.

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