Hoisin Duck breast served with sweet potato puree and sauteed savoy cabbage

    Seared Duck breast served with a sweet potato puree and sauteed greens, glazed with a hoisin and honey sauce that compliments every ingredient.


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    • 1 duck breast portion
    • Savoy cabbage
    • sweet potato
    • garlic
    • shallots
    • olive oil
    • salt/pepper
    • hoisin sauce
    • clear honey


    1. Score the duck fat, rub with olive oil and season with Salt and pepper, leave to rest
    2. Peel 1 sweet potato and dice, then boil for 10-15 minutes
    3. while potato is boiling chop a quarter savoy cabbage, 1 small garlic clove and 1 shallot, mix together and add to hot pan with olive oil, salt/pepper on a low heat until cooked through, add a knob of butter towards the end.
    4. Add duck breast skin side down to a hot pan with olive oil and cook until the skin is golden and crispy, roughly 4-6 minutes, then turn over to seal the meat, then leave to rest for 1 minute
    5. drain the sweet potato and add to a food processor with a knob of butter and a little milk, salt/pepper and blend to a puree
    6. mix 5 tablespoons of hoisin sauce with 1 tablespoon of clear honey
    7. serve the duck sliced, pink in the middle then glaze with the hoisin/honey sauce


    15-20 mins

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