This is one of those incredible, packed full of flavour, treat recipes that’s perfect for a weekend. Roast duck with chips is always a winner – throw in some hoisin sauce and you’ve got yourself something special.
Taking lots of the flavours from hoisin duck pancakes, this dish has cucumber as a side – the refreshing coolness cuts through that rich sauce.
If you’ve never made your own hoisin sauce before, take this as your sign that you need to try. It is wildly easy to make at home and once you taste this flavour bomb, you’ll never go back to shop bought.
Ingredients, Substitutions and Variations
- Duck – the best way to get delicious, pull apart, juicy duck is by roasting a whole one. You also get that amazing duck fat to cook the chips in!
- Five spice – a good coating of five spice is all the flavour that the duck needs – you’ll be dipping it in that incredible sauce.
- Potatoes – for your chips. You can also use frozen chips – cook them just the same way in the duck fat (you just won’t need to parboil)
- Soy sauce, peanut butter, rice vinegar, sesame oil, garlic powder – these are the ingredients for your hoisin sauce.
- Cucumber – to serve.
Top Tips
- Rest the duck Although it means that the recipe takes longer to make, you absolutely do need to rest your duck if you want the most tender meat.
- Get ahead The hoisin sauce will store in the fridge for up to 3 weeks. If you have leftovers, it’s amazing in stir fries or as a marinade for meat.
- Other vegetables I love the crisp, cold crunch of cucumber with this dish, but you could switch for broccoli or peas.
Roast Duck with Chips and Hoisin Sauce
Delicious roasted duck served with chips and an incredible hoisin sauce. This recipe will serve at least 4.
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Ingredients
- 1.8 kilograms whole duck
- 1 tablespoon olive oil
- 2 teaspoons five spice
- 800 grams white potatoes
- 1 cucumber
For the hoisin sauce
- 8 tablespoons soy sauce
- 4 tablespoons peanut butter
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- ½ teaspoon garlic granules
Instructions
- Preheat the oven to 180 degrees Celsius.
- Rub the duck with olive oil. Sprinkle with salt and pepper, then the five spice. Put in a high sided roasting dish and cook for 1 hour 30 minutes.
- Remove from the oven, put on a plate and cover with foil. Rest for 45 minutes.
- Meanwhile, peel your potatoes. Cut into chip shapes and put in a saucepan full of cold water. Parboil for 20 minutes, then drain and leave to dry. When you remove the duck from the oven, tip the chips into the roasting dish that you cooked the duck in and put in the oven (increase the temperature to 220 degrees Celsius) for 45 minutes.
- To make your sauce, put the soy sauce, peanut butter, rice vinegar, sesame oil and garlic powder into a jug. Whizz with a stick blender until thick and smooth.
- To serve, cut the cucumber into wedges. Give everyone a portion of cucumber, duck and chips and serve with a spoonful of hoisin sauce on the side.
More duck recipes:
- Duck Fried Rice
- Hoisin Duck Stir Fry
- Mulled Wine Roast Duck
- Orange and Brandy Roast Duck
- Pan Fried Duck Breast with White Bean Puree, Leeks, and Spring Onion and Prosecco Sauce
