Crispy Duck Char Siu

Crispy Duck Char Siu

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To serve – 4

Preparation time – 5 minutes
Cooking time – 25 minutes

A much faster version of Chinese Crispy Duck, but just as tasty.


*Click here for explanations of cookery terms and techniques


4 skin-on boneless duck breasts 3 garlic cloves 3 tbsp soy sauce 3 tbsp rice wine 1 tbsp hoisin sauce 2 tbsp clear honey 2 tsp five spice powder Salt and freshly ground black pepper Rice noodles or green salad to serve


  1. Score* the skin of the duck breasts with a knife in a criss-cross pattern, being careful not to cut down into the meat.
  2. Whisk all the remaining ingredients together in a wide shallow dish. Turn the duck breasts through the marinade* to coat them on all sides, cover with cling film and leave to marinate in the fridge for as long as possible.
  3. Preheat the oven to 200’C/180’C Fan/400’F/Gas 6.
  4. Line a baking tray with foil. Put the duck skin-side down in a frying pan and place over a medium heat. Fry for 8 minutes.
  5. Place the duck skin-side up on the baking tray and cook at the top of the oven for 10 minutes. Rest for 5 minutes.
  6. Cut the duck into slices on the diagonal and serve with stir-fried noodles or a green salad.

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