Roasted Crispy Duck Breast With A Maple Soy Drizzle

by Zarina
Roasted Crispy Duck Breast With A Maple Soy Drizzle

Wishing you all a happy and blessed Mid-Autumn Festival, my friends!! 🥮 As a child in Hong Kong, I remember this time of year well, making colourful lanterns to hang in the trees, staying up late to gaze at the full moon, eating lavish dinners and stuffing my face with delicious moon cakes!

So why duck? Duck is very popular during Mid Autumn Festival as it tends to be richer during this time of the year and has health benefits according to traditional Chinese medicine. It nourishes your body to fight the dryness of the autumn and winter season.

Cooking duck to perfection isn’t tricky. The real trick is to score the skin before cooking, letting the fat render the perfect golden crispness. Once the fat has melted, you finish cooking the duck in the oven until you get perfect succulent, juicy meat.

My friends @bartingredients gifted me with duck seasoning and five-spice powder, which was the perfect seasoning spice combo for this dish.  Then the balance of savoury and sweet in the maple soy drizzle was gorgeous, made up of butter, garlic, ginger, soya sauce, maple syrup, beef stock from @premiumbonebrothco, umami paste @bartingredients, sesame oil and hoisin sauce.  

I served this autumnal scent with steaming hot rice, garlic stir-fried choi sum, garnished with homegrown edible flowers.

Roasted Crispy Duck Breast With A Maple Soy Drizzle

Roasted Crispy Duck Breast With A Maple Soy Drizzle

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Duck Breasts
  • 1 tsp Five spice powder @bartingredients
  • 1 tsp Duck seasoning @bartingredients
  • Sea Salt
  • Ground black pepper
  • 1.5 tbsp Butter
  • 0.5 tsp Garlic crushed
  • 0.5 tsp Ginger minced
  • 2.5 tbsp Soya sauce
  • 1 tbsp Maple Syrup
  • 80g Stock, I used beef @premiumbonebrothco
  • 0.5 tsp Umami paste @bartingredients
  • 1/4 tsp Sesame oil
  • 1 tbsp Hoisin sauce


  1. Preheat the oven to 180°C, fan 160°
  2. Melt half the butter in a pan, add the garlic and ginger and sauté gently on low for 5-6 minutes or until softened
  3. Add the soya sauce, maple syrup, stock, umami paste, sesame oil and hoisin sauce, bring to a boil, then simmer for 5 minutes until slightly thickened, set aside.
  4. Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season with the salt, pepper, duck seasoning and five-spice
  5. Heat a dry ovenproof frying pan and fry the duck skin-side down over moderate heat for 3 minutes or until the skin starts getting crispy and colours beautifully.
  6. Turn the breasts over and cook in the preheated oven for 8-10 minutes
  7. Remove the duck from the oven, cover and set it aside to rest for at least 4-5 minutes
  8. Slice the duck, place on a serving plate, drizzle with the sauce and serve with steamed white rice and stir-fried greens
  9. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like