Crispy skin twice cooked hoisin duck


Prepare Time: 4:40 | Cook Time: 7:50 | Difficulty: CAPABLE COOKS

Be inspired by Curtis Stone’s sensational Hoisin Duck with mushroom and buk choy.





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All nutrition values are per serve.


  1. Place the duck onto a wire rack set in a tray. Rub the garlic, ginger and rosemary completely around the duck and inside the cavity, then rub the duck generously inside and out with the sea salt.

  2. Squeeze the lemon over the duck and place the squashed lemon halves inside the cavity of the duck and refrigerate on the rack to dry out the skin for 4 hours.

  3. Preheat the oven to 85C and bake the duck uncovered for 6-8 hours, rotating once halfway through. Remove from the oven and turn the heat up to 250C. (Strain and discard any accumulated fat from the bottom of the tray).

  4. Brush the duck generously with 1 cup of the hoisin sauce and place back on the rack in the baking tray.

  5. Place the duck in the oven and cook for 15-20 minutes or until sticky and crispy. Remove from the oven and let sit at room temperature for 10 minutes or until cool enough to handle.

  6. Add the oil to the wok and stir fry the onions for 1 minute then add the garlic and ginger and stir fry for another minute.

  7. Add the mushrooms, and buk choy and stir fry for 2 more minutes, then add the spring onions. After 30 seconds add the snow peas.

  8. Bring a large pot of water to the boil and heat a large wok over high heat.

  9. Drop the noodles into the boiling water to loosen and separate for 1-2 minutes, then strain the noodles into a colander.

  10. Add the noodles to the wok along with the coriander, toss well to coat and remove from the heat.

  11. Add the soy sauce, sweet chilli sauce and the sesame oil and toss.

  12. Transfer the noodle stir fry to a serving platter or bowl.

  13. Using a large sharp knife, cut the duck breast into thin slices, making sure to get skin with every piece. Remove the legs and slice the meat off the bone. Using your fingers remove any remaining meat clinging to the bones and place all the duck meat onto a serving platter.

  14. Place the carrots, coriander and spring onions for the duck into separate serving bowls. Mix the remaining 1/2 cup of hoisin sauce in a small serving bowl with 1 tablespoon of water.

  15. To assemble, place a few pieces of duck onto each lettuce leaf, top with a little carrot, coriander and spring onion and spoon some of the hoisin sauce over the top.

  16. Serve with the noodles.

Coles – Christmas 2013

Recipe by Curtis Stone

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