Pan-Seared Duck Breast with Peach Hoisin Sriracha Sauce (Crispy, Juicy, Gourmet)

Introduction

Ingredients

For the Duck Breast

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

Instructions

For the Duck Breast

1. Dry and prep:
   Pat duck breasts dry and place in refrigerator uncovered for 2–3 days for optimal crispy skin.
2. Score and season:
   Score the fat side of each breast in a diagonal diamond pattern, being careful not to cut through the flesh. Season both sides liberally with Pink Himalayan Sea Salt and No Salt Onion Black Pepper Blend.
3. Sear:
   Place duck breasts fat side down in a cold skillet. Slowly raise heat to render the fat, searing until skin is crispy and deep golden brown (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:
   Remove duck from skillet, cover, and let rest for 5–10 minutes before slicing.

For the Peach Hoisin Sriracha Sauce

1. In a small sauce pot over medium-low heat, combine vegetable oil, chopped onion, ginger, and garlic. Sauté until fragrant.
2. Add chopped peaches, soy sauce, hoisin sauce, rice vinegar, and sriracha. Bring to a simmer, then reduce heat to low.
3. Stir and help break down the peaches with a spatula as they cook, about 10 minutes, until sauce is thickened.
4. Remove from heat and let sit (sauce will thicken more as it cools).

To Serve

• Slice duck breasts and serve with a generous drizzle of Peach Hoisin Sriracha Sauce.

Tips & Variations

• For extra-crispy skin, make sure duck is thoroughly dried and don’t move it while searing.
• Substitute fresh peaches in season for extra brightness.
• Adjust sriracha for your preferred heat level.

Frequently Asked Questions (FAQ)

• Shop our Pink Himalayan Sea Salt and No Salt Onion Black Pepper Blend
• Explore more duck recipes
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