Oven Roasted Duck Breast with Ginger, Orange and Hoisin Sauce

I am trying to conquer duck. I bought two duck breasts last week and named them Donald and Daffy respectively, which partly explains why I have avoided cooking duck for the longest time. I'll probably draw the line with rabbits, but i do see a lot of rabbits here so... I digress. I cooked Donald last week when I tried to make roast duck in red curry. The curry taste was pretty standard but the duck roasting was not so good. So I took out Daffy today and tried my hand at roasting again and this turned out to be much better:



1 medium duck breast, skin on
1 tsp grated/minced ginger
1 clove garlic, chopped
2 tbsp hoisin sauce
1 tbsp sesame oil
juice from 1/2 an orange
salt and pepper to taste
1 tbsp cooking oil

In a bowl, season duck with salt and pepper. Mix hoisin sauce, orange juice, ginger, garlic and sesame oil. Let it marinade for at least 15 minutes. In the meantime, preheat oven to 160 degrees celsius.

Place a hot ovenproof frying pan over medium heat, add the cooking oil to sear the duck. Take it out from the marinade, making sure to fry on the side with the skin first for about 4-5 minutes or until the skin turns light brown. Sear the other side for about 3 minutes.

When done, add the marinade in the pan before placing it in the preheated oven. Allow to roast for 22 minutes or until skin is dark brown.

When done, take it out of the oven and serve with steamed rice.