Crispy Duck with Peach Hoisin Sriracha Sauce & Asian Slaw (Bold, Flavorful, Gourmet Dinner)

Introduction

Ingredients

For the Crispy Duck

• 1 pound boneless duck breasts
• Cooking with Greens Pink Himalayan Sea Salt, to taste
• Cooking with Greens No Salt Onion Black Pepper Blend, to taste

For the Peach Hoisin Sriracha Sauce

• 1 Tbsp vegetable oil
• ½ onion, peeled and chopped
• 1 tsp minced ginger
• 4 cloves garlic, minced
• 1 can cling peaches, rinsed and chopped small (keep half the syrup)
• 6 Tbsp dark soy sauce
• 4 Tbsp hoisin sauce
• 1 Tbsp rice vinegar (or white wine vinegar)
• 4 Tbsp sriracha

For the Pea Purée

• 1–2 cups frozen peas
• Salt, to taste
• Lemon juice, to taste
• Optional: wasabi paste

For the Asian Slaw

• 1/2 small cabbage, sliced thin
• 1 large carrot, shredded
• 1/4 cup mayo
• 3 Tbsp sugar
• 3 Tbsp apple cider vinegar
• 2 Tbsp chopped onion
• 1/2 tsp Cooking with Greens Pink Sea Salt
• 1/2 tsp Cooking with Greens No Salt Onion Black Pepper
• 1 small Fresno (or other) pepper, sliced thinly
• 1/2 tsp celery seed
• 1/2 tsp black sesame seeds
• 1/2 tsp white sesame seeds
• Drizzle of sesame oil

Instructions

For the Crispy Duck

1. Dry the duck:
   Pat duck breasts dry and refrigerate uncovered for 2–3 days for optimal crispiness (or at least a few hours).
2. Score and season:
   Score fat side of duck in a diagonal diamond pattern, being careful not to cut through the flesh. Season both sides with Pink Himalayan Sea Salt and No Salt Onion Black Pepper Blend.
3. Sear the duck:
   Place duck fat side down in a cold skillet. Slowly raise heat to render fat. Sear until fat is crispy and deep golden, about 3–5 minutes once pan is hot. Flip and sear the other side for 3–5 minutes, until internal temperature reaches 130°F (medium-rare).
4. Rest:
   Transfer duck to a plate or cutting board, cover, and let rest 5–10 minutes before slicing.

For the Peach Hoisin Sriracha Sauce

1. In a small saucepan, heat oil over medium-low. Add onion, ginger, and garlic; cook until fragrant.
2. Add peaches (with half the syrup), soy sauce, hoisin, vinegar, and sriracha. Bring to a simmer, then reduce heat to low.
3. Stir and break down peaches with a spatula as sauce thickens, about 10 minutes. Remove from heat and let cool—it will thicken further.

For the Pea Purée

1. Blanch peas in boiling salted water for 3 minutes. Drain and add to a blender with a little water.
2. (Optional: Add a squeeze of wasabi paste.) Blend for 2–3 minutes until thick and smooth, adding more liquid as needed.
3. Pass through a fine sieve for a silky texture. Season with salt and lemon juice.

For the Asian Slaw

1. In a large bowl, whisk together sugar, salt, oil, and vinegar until dissolved. Whisk in mayo, pepper, and celery seed.
2. Add cabbage, carrot, onion, pepper, sesame seeds, and mix well. Drizzle with sesame oil. Refrigerate until ready to serve.

To Serve

• Slice duck breasts and arrange on plates.
• Spoon pea purée and drizzle with peach hoisin sriracha sauce.
• Add a serving of Asian slaw on the side.
• Enjoy immediately!

Tips & Variations

• Substitute chicken breast for duck if desired.
• Add fresh herbs to the slaw for extra brightness.
• Adjust sriracha for more or less heat in the sauce.

Frequently Asked Questions (FAQ)

• Shop our Pink Himalayan Sea Salt and No Salt Onion Black Pepper Blend
• Explore more duck recipes
• Discover Asian-inspired dishes