Hoisin Roasted Duck Breast with Zucchini and Yellow Pepper

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I used my last two French duck breasts today.  Oy vey!  I’ll go to Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html tomorrow for some imported :)  As a matter of fact, I think I’ll pick up some German goose breasts also.  You have to bone them and they are non-gavage, but still they are okay, just with a different flavor.  German.

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Jade is going back to school on Sunday after 2 weeks off for Spring Break and we will miss her.  She shows such youthful enthusiasm for my food.  And really, just enthusiasm in general.  She keeps us young :)

Vegetables are pretty and even if you don’t want to eat them, you should want to look at them.  Then before you know it, you might want to bite them and after that, it’s addiction.  It happened to me.

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I like to make my vegetables first, then, when the meat is done, briefly reheat before plating.  This also provides an opportunity for a quick vegetable snack :)

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Roasted Duck Breast

1/4 cup hoisin sauce

3 cloves garlic, crushed

1/2 tsp Five spice powder

2 tbsp soy sauce

1 tbsp sugar

1 tbsp white wine vinegar

2 tbsp Sake

2 duck breast, with fat scored

Mix the hoisin, garlic, five spice powder, soy sauce, sugar, vinegar and sake together.  Place the duck breasts into a zip lock bag and pour in marinade.  Squish around and refrigerate for 4 hours.

Roast the duck breasts in a 400 F oven, on a rack, for 25 -30 minutes.  Allow to rest for at least 5-10 minutes, then slice.

Zucchini and Yellow Pepper Saute

1 tbsp fresh ginger, finely chopped

1 tbsp fresh garlic, finely chopped

1 1/2 tbsp olive oil

3 zucchini, cut into chunks

1 yellow bell pepper, cut into coarse squares

1 tbsp soy sauce

Roasted black sesame seeds

Wok the ginger and garlic in the oil until aromatic.  Add the zucchini and pepper and continue to wok until crisp tender.  Add the soy sauce and stir for 1 minute.  Remove from the flame and sprinkle with sesame seeds.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

22 Responses to Hoisin Roasted Duck Breast with Zucchini and Yellow Pepper

  1. Nice, nice recipe and very cool video by Jade. Love the editing.

  2. That marinade sounds bang on!!

  3. Oh my goodness –that looks heavenly! I love roast duck and this looks soooooo mouthwatering. Well done Rosemary!

  4. Bassa's Blog says:

    I agree with you – vegetables are amazing. So many colors and textures and shapes. By the way, I love roast duck. Your recipe looks great!

  5. Michelle says:

    What a great looking meal. And bravo to Jade!

  6. Karen says:

    Your duck sounds so good and love the color of the vegetables that accompanied them. Jade did a good job with her video.

  7. So true what you say about vegetables and how admiring them can lead to addiction! :) Jade seems like such a beautiful and talented young woman. I know you are so proud of her and she did do a wonderful job with her video. It was lovely to see her “live” so to speak.

  8. Tessa says:

    That duck looks like it was cooked perfectly! Delicious!

  9. Raymund says:

    The hoisin marinade would really give that duck a really nice flavour. Sweet and savoury yum!

  10. chefina says:

    wow stunning, yummy, delicious … great pics!!! your blog is just perfect!

  11. gosh, ijust remember that i had a jar of haosin sauce on my cabinet that i’ve brought months ago…
    i guess i’ll gonna used your recipe on my squab…

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