Hoisin sauce is a traditional Asian ingredient. Though, when you look at the ingredient list, you probably shake your head in disbelief, “How can regular people actually make this?” Well, it’s quite simple. You don’t need to be an astrophysicist to figure it out. You just need some basic ingredients and some gentle guidance.
This week on Foodie Next Door, I’m going to show you how to make a simple hoisin sauce, which I will later use to glaze a delicious, pan-seared duck.
Remember, there’s a foodie in all of us.
Pan-Seared Duck With Hoisin Sauce
- Scant ½ cup red miso paste
- 1 to 2 tablespoons black bean paste
- ¼ cup agave nectar
- ¼ cup apricot nectar
- 2 tablespoons five-spice powder
- 2 tablespoons rice wine vinegar
- 1 tablespoon chili paste
- 3 cloves garlic, minced
- Pinch cayenne
- Salt, to taste
- 1 to 2 tablespoons canola oil
- 2 five-ounce duck breasts
- In a medium saucepan, heat canola oil over medium heat.
- Add garlic to the pan. Sweat it for 1 to 2 minutes.
- Add black bean paste, five-spice powder, agave nectar, apricot nectar, rice wine vinegar, and chili paste. Combine together with a whisk. Cook, simmering for 5 minutes. Once it has thickened, turn the heat down. Simmer for 1 minute. Set aside, and let cool.
- Score the duck breasts on the fat side. Be careful not to cut too deep, piercing the flesh.
- Heat a large nonstick skillet over medium heat. Place duck in pan, fat side down. Sear for 7 to 8 minutes on the fat side or until about half the fat has rendered off. You want it to be medium-rare on the inside, and the fat has to be crisped and a deep golden brown color. Flip over, and cook on the other side for 1 to 2 minutes. Take off heat, and let rest for 5 to 10 minutes. Once done resting, slice duck into medallions that are approximately ½ inch thick on a bias.
- Place a dollop of the hoisin sauce in the middle of a plate. Place 3 to 4 duck slices on top of the sauce. Top off with a little drizzle of hoisin.