Cha Siew Duck
Elevate your dinner table with the irresistible flavors of Cha Siew Duck, a Chinese-inspired twist on a classic roasted dish. This recipe features succulent duck breasts marinated in a rich blend of soy sauce, hoisin, honey, oyster sauce, and a dash of Chinese five-spice powder, creating a perfect balance of sweet and savory notes. Infused with Shaoxing wine, garlic, and ginger, the marinade imparts deep, aromatic flavors, while optional red food coloring gives the dish its signature ruby-red hue. The duck is first pan-seared to achieve a crisp, golden skin, then roasted to tender perfection with a glossy, caramelized glaze. Serve this elegant dish with steamed rice and sautéed greens for a show-stopping meal that’s both comforting and gourmet. Perfect for dinner parties or indulgent weeknight dinners, Cha Siew Duck is a feast for the senses.
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Recipe Information
Ingredients
- 4 pieces Duck breast (skin-on)
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Honey
- 1 tablespoon Oyster sauce
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons Shaoxing wine (or dry sherry)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 drop Red food coloring (optional)
- 1 tablespoon Vegetable oil
Instructions
In a large mixing bowl, prepare the marinade by combining soy sauce, hoisin sauce, honey, oyster sauce, Chinese five-spice powder, Shaoxing wine, minced garlic, grated ginger, and the optional red food coloring. Mix well to create a smooth, uniform sauce.
Pat the duck breasts dry with paper towels, and use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.
Place the duck breasts in the marinade, ensuring that every piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.
Remove the duck breasts from the fridge about 20 minutes before cooking to bring them to room temperature. Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium heat and add the vegetable oil. Place the duck breasts skin-side down and cook for 6–8 minutes, or until the skin is golden and crispy. Flip the breasts and cook for an additional 2 minutes on the other side.
Brush the duck breasts with a generous layer of the leftover marinade and transfer the skillet to the preheated oven. Roast for 18–20 minutes, basting with marinade halfway through, until the meat is cooked to your desired doneness (internal temperature should reach 135°F/57°C for medium-rare or 145°F/63°C for medium).
Remove the duck from the oven and let it rest for 10 minutes to retain its juices.
Slice the duck into thin pieces and serve with steamed rice, sautéed greens, or your favorite side dishes. Enjoy the rich, flavorful Cha Siew Duck!
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 10.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
