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Perfect Plum Hoisin Glazed Duck Breast Recipe Easy 30-Minute Dinner

plum hoisin glazed duck breast - featured image
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A quick and elegant duck breast recipe featuring a sweet and savory plum hoisin glaze, served with crispy bok choy and fragrant jasmine rice. Ready in about 30 minutes, perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 2 medium duck breasts (6–7 oz / 170–200 g each), skin on
  • 2 ripe plums, pitted and finely chopped
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 small heads bok choy, halved or quartered
  • 1 cup jasmine rice (185 g) uncooked
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions

  1. Score the duck skin in a crisscross pattern without cutting into the meat (about 5 minutes).
  2. Season both sides of the duck breasts with salt and pepper and let rest at room temperature (5 minutes).
  3. In a small bowl, combine chopped plums, hoisin sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger to make the glaze (5 minutes).
  4. Rinse jasmine rice under cold water until clear. Add to saucepan with 1 ½ cups water and a pinch of salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes (25 minutes total).
  5. Heat skillet over medium heat without oil. Place duck breasts skin-side down and cook for 6-8 minutes until skin is deep golden and crispy. Flip and cook other side for 4-5 minutes until medium-rare or desired doneness (10-13 minutes).
  6. Pour plum hoisin glaze over duck breasts in last 2 minutes of cooking, spooning continuously to build a sticky coating. Remove from heat and let rest for 5 minutes (7-8 minutes).
  7. While duck rests, heat sesame oil in a small pan over medium-high heat. Add bok choy, season with salt and pepper, and sauté for 3-4 minutes until tender but crisp (5 minutes).
  8. Fluff jasmine rice with a fork. Slice duck breasts thinly, drizzle extra glaze on top, arrange bok choy alongside, and serve immediately.

Notes

Start cooking duck skin-side down in a cold pan to render fat slowly and achieve crispy skin. Avoid flipping too often. If glaze is too thick, add a splash of water or rice vinegar to loosen. Rinse jasmine rice thoroughly to prevent clumping. For bok choy, cook on high heat to keep crispness and avoid overcooking. Leftovers keep well for 2 days; reheat gently to preserve skin texture.

Nutrition

Keywords: duck breast, plum hoisin glaze, quick dinner, easy recipe, jasmine rice, bok choy, weeknight meal, crispy duck skin

Find it online: https://lumalunch.com/perfect-plum-hoisin-glazed-duck-breast-recipe-easy-30-minute-dinner/