Pan Fried Duck Breast with Hoi-Sin and Plum Sauce with Leek and Cucumber Salad
This recipe recreates a Peking Duck style dish, similar to that served in a Chinese restaurant. Elegant looking, the dish is ideal for last minute entertaining or as a midweek treat.
- Preparation Time: 5 minutes
- Cooking Time: 25 minutes
- Serves: 2/3
- Product Tags:
Chinese |
Hoi Sin |
Plum |
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½ cucumber
1 medium sized leek
2 duck breasts
1tsp Sharwood's Light Soy Sauce
1 tsp Sharwood's Pure Sesame Oil
1 jar Sharwood's Hoi-Sin & Plum
Cooking Method
Wash and cut the cucumber in fine shreds.
Trim and discard the green part of the leek, cut into fine shreds, wash and drain well.
Prick the duck skin with a fork, place the breasts (skin side down) on to a hot frying pan, fry the duck breasts on a low heat for 15 minutes, turn the duck breasts on to the meat side and fry for a further 5 minutes.
When cooked, place the duck breasts on to a plate, keep warm and set aside for 5 minutes.
Meanwhile, toss the cucumber, leek, soy sauce and sesame oil together in a large bowl, place it on the side of the serving plates.
Thinly slice the duck breast and fan it out next to the salad.
Heat through sauce and pour over to glaze the duck breast.
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