A hearty, slow roasted, Five Spice and Hoisin marinated duck breast with cherries on top.
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Ingredients (serves 4)
- 4 duck marylands
- 2 tbsp. Chang’s Hoisin Sauce
- 2 tbsp. Shaoxing rice wine
- 2 tbsp. brown sugar
- 2 cloves garlic, crushed or finely grated
- 1 tsp. five-spice powder
- 2 cinnamon sticks
- 24 large cherries
- Combine all ingredients except duck and cherries in a large, ceramic bowl. Add the duck marylands, stirring to coat well. Cover marinade, and refrigerate for 8-12 hours.
- Preheat oven to 170 degrees.
- Place marylands skin side up in a baking dish with the marinade, including cinnamon. Add one cup of water, and cover dish with foil.
- Cook for 45 minutes at 170 degrees. Remove foil, and add cherries to the baking dish, making sure they are covered with liquid. Cook for a further 20 minutes to crisp the duck skin.
- Transfer a Maryland portion and six cherries to four, shallow bowls and serve with steamed Asian greens and rice or noodles.