15 Easy Asian Duck Breast Recipes

Imagine biting into a succulent piece of duck breast, its skin perfectly crispy, and its meat tender and bursting with flavors that transport you straight to an Asian night market.

Whether you’re a seasoned chef or a home cook looking to impress, Asian duck breast recipes offer an exquisite culinary adventure. From the aromatic spices of Chinese cuisine to the rich, savory notes of a honey-soy glaze, these dishes promise to elevate your dining experience.

Ready to tantalize your taste buds and wow your guests? Let’s dive into the world of Asian duck breast recipes that are as delightful to cook as they are to eat!

Easy Asian Duck Breast Recipes

1. Duck Breasts With Blueberry-Caramel

This recipe is one of Asia’s favorite duck breast recipes —these shredded duck breasts are topped with blueberry-caramel sauce and served with a side of grilled asparagus.

It’s a little bit sweet, salty, and savory. And it’s perfect for the upcoming holiday season! We suggest you use organic ingredients whenever possible, which I’ll show you in a few.

The best part is that this recipe is easy to prepare but requires a lot of time to marinate. Place the duck breasts in a bowl for best results, and add the marinade.

Cover the bowl and refrigerate for at least an hour or longer if you prefer.

You can skip this step if you’re in a rush—just be sure to let your duck sit out for 15 to 30 minutes before cooking (this will allow it to absorb more flavor from the marinade).

After marinating, sauté the diced shallots in olive oil until soft and fragrant—about five minutes. Add the diced apples, garlic cloves, and chicken stock; bring to a boil over medium-high heat.

Cook until reduced by half; add fresh thyme leaves and cook until tender but still crisp—about five minutes more. Remove from heat; set aside.

2. Five-Spice Roasted Duck Breasts

Suppose you’re looking for a way to impress your friends this holiday season; try these five-spice roasted duck breasts. Not only are they beautiful, but they taste amazing, too! The five-spice rub will give the breast the perfect blend of flavors: sweet, salty, spicy, and savory.

 Once you’ve rubbed it on the skin side of each piece of meat (or all four if you want to do four breasts), let it sit for about an hour so that all of the flavors can penetrate the meat. 

Then put them in a pan with some olive oil and cook them at medium-high heat until they’re golden brown on both sides (about 15 minutes).

 We recommend cooking them with skin on because it helps keep them moist and tender.

When they’re done cooking, serve them right away with some rice or noodles alongside some vegetables like broccoli florets or green beans.

Although there is the standard ingredient checklist:

• One tablespoon of reduced-sodium soy sauce 
• ¾ teaspoon five-spice powder
• One tablespoon of Shaoxing rice wine
• ½ teaspoon salt
• 1 ½ teaspoons hoisin sauce
• ½ teaspoon grated fresh ginger
• 2 ½ pounds boneless duck breasts
• One tablespoon honey
• 1 ½ teaspoons plum sauce

3. Duck Breasts With Citrus-Honey Sauce

Try duck breasts with citrus-honey sauce if you’re looking for something out of the ordinary but still delicious. Duck breasts are often marinated in citrus juices and honey to create a unique flavor.

And this sauce is made by adding honey to a citrus mixture and then simmering it until it thickens, resulting in a sweet and tangy taste that goes well with your main dish.

Many people make this dish with chicken instead of duck, but I think the duck is more suitable. 

This is all you need to prepare this meal: 

• 1/2 cup juice
• 1/2 cup duck and Veal Demi-Glace
• One Tbsp. of orange marmalade
• Two Tbsp. of honey
• One Tbsp. of white wine vinegar
•  Fresh and thinly sliced ten kumquats
• Two duck breasts (Rohan)
• Salt
• Freshly ground black pepper

4. Roasted Duck Breasts With Baby Cos, And Paleo Hoisin Sauce

Cooking duck breast in this manner is one of the best ways to enjoy the flavors of traditional Chinese cuisine without the hassle of making your sauces. The duck breasts are pan-roasted in a mild soy sauce, then paired with baby cos and bok choy. 

The result is an incredibly flavorful dish since the Paleo Hoisin Sauce adds an extra depth of flavor, so don’t skip it!

This is how to make this recipe:

For Duck Breasts

• 3 duck breasts, 1/2 pound each
• Sea salt
• 2 teaspoons of coconut oil
• 2 heads, baby cos 
• Cut 2 green onions into 3-inch-long strips
• 1 Lebanese cucumber. You must remove the seeds and cut them into 3-inch-long strips
• Black and white sesame seeds, toasted, to serve

For Paleo Hoisin Sauce

• Juice of one orange
• 2 tablespoons of almond butter
• 1 teaspoon of grated garlic
• 1 tablespoon of grated ginger
• 2 teaspoons of apple cider vinegar
• 2 tablespoons of honey
• 4 tablespoons of tamari. You can still use coconut aminos
• 1/2 teaspoon of Chinese five spice
• 1 1/2 teaspoons of sesame oil
• 1/2 teaspoon of chili flakes or chili powder
• 2 teaspoons of tomato paste

Let’s start with making the paleo hoisin sauce.

Gather all of its ingredients in a saucepan over medium-low heat. Immediately top it with 2 tablespoons of water and bring to a simmer. 

As it cooks for five minutes, stir constantly. Then cool the soup, then stir in an immersion blender or transfer to a standard blender and purée. 

Next, store it in airtight containers. 

As your soup lies in the fridge, preheat the oven to 350 degrees F.

Using a sharp ceramic knife, cut diagonal slices through the skin and fat of the duck, about 1/2 inch apart from each other before you season with salt.

Heat coconut oil in a nonstick frying pan over medium heat. Then fry the duck breasts skin-side down in the pan for 7 to 8 minutes or until well browned.

Then you must transfer the duck breasts to a shallow baking dish and roast for five to six minutes, or until medium-rare.

Cook the duck breast for a couple more minutes if you prefer it well done, then let it rest before slicing.

Serve the duck slices in lettuce cups, drizzling spoonfuls of hoisin sauce over them. Top with green onion and cucumber strips; sprinkle sesame seeds on top for a little extra pizzazz!

5. Crunchy Almond-Crusted Duck Breasts With Chanterelle Salad

I’m not sure there’s a better match than crunchy almond-crusted duck breasts with chanterelle salad.

The almond crust is the star here—it adds a nutty, buttery flavor that you won’t be able to get enough of.

On the other hand, the chanterelles are delicate and just slightly bitter—they add an exciting contrast to the sweet almond crust.

And if you’re not into nuts?

You can skip them altogether! This recipe is also great without them—just pair the almond-crusted duck with your favorite greens (like kale or arugula) instead.

The ingredients checklist could be encouraging, but it’s worth knowing: 

• 2/3 cup honey wine 
• 1/4 cup port. It should be white
• Two Tbsp. of fresh lemon juice
• Three Tbsp. of unsalted butter
• 1/2 tsp. of chestnut honey
• Salt
• 1/2 lb. of chanterelle mushrooms 
• 1 shallot
• Freshly ground black pepper
• 3 duck breasts
• 1/4 cup of Jordan almonds. You can use white dragées, but they should be finely chopped
• 1 1/2 Tbsp. of walnut oil
• 1 Tbsp. of chopped parsley
• 1 Tbsp. of grapeseed oil
• 1/2 Tbsp. of hazelnut oil
• 1 Tbsp. of sherry vinegar
• 1/2 lb. frisée 
• cayenne pepper

6. Curried Duck Breast And Mango Mayonnaise

When craving something sweet and savory, this Curried Duck Breast And Mango Mayonnaise is the perfect dish for your lunch or dinner table.

The curry gives it a kick of flavor without overpowering the duck, and the mango adds a pop of sweetness that goes perfectly with the savory flavors in the mayonnaise.

And I’m going to show you exactly how to make them.

First, you have to get ready all of these ingredients: 

• 2 Gressingham Duck® breasts
• Roughly chopped one large onion 
• 1 garlic clove, peeled
• 2.5cm piece of fresh root ginger
• 2 lemon grass stalks
• Juice of 1 fresh lemon
• ½ tsp ground turmeric
• ½ tsp garam masala
• 275 ml (10fl oz) coconut milk
• 1 tbsp of full-fat yogurt
• Seed and finely chop 2 large red chilies
• Chop a small bunch of fresh coriander

As For The Mayonnaise

• 1 small jar of mayonnaise
• Salt and pepper
• 1 tbsp mango chutney Brushsh off any excess fat from the duck breast and divide each piece into three. Put them in a large bowl.

Place the remaining ingredients for the duck in a blender and mix thoroughly.

Add the seasoning to the mixture, then add the duck breast strips and mix carefully.

Put it in the fridge, covered with plastic wrap, to marinate for at least 30 minutes or preferably overnight.

Once the strips of duck have marinated, place them in a roasting tin and pre-heat the oven to 190°C, fan 170°C, and gas mark 5.

For best results, bake for about 15 minutes. Turning the strips on their sides and then back again will ensure that they cook evenly throughout.

Let’s move to make the mango mayonnaise:

Put the four tablespoons of mayonnaise and the mango chutney in a bowl, then season to taste.

Tah-Dah! That’s all. You can serve the duck cold or hot with the salad, mango mayonnaise, or even rice.

7. Crispy Chinese Duck Breast

This recipe features a perfectly crispy skin and juicy meat, seasoned with traditional Chinese spices. It’s a great starting point for anyone looking to master the basics of Asian duck cooking.

Ingredients:

• 2 duck breasts
• 1 tsp five-spice powder
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• Salt and pepper to taste

Preparation:

• Score the skin of the duck breasts and season with salt, pepper, and five-spice powder.
• Mix soy sauce, Shaoxing wine, and sugar. Marinate the duck for at least 30 minutes.
• Preheat the oven to 400°F (200°C).
• Sear the duck breasts skin-side down in a cold pan. Cook until the skin is crispy.
• Flip the breasts and transfer the pan to the oven. Roast for 8-10 minutes.
• Let the duck rest before slicing and serving.

8. Air Fryer Chinese BBQ Duck Breast

Utilizing an air fryer, this recipe makes it easy to achieve a crispy skin without the mess of deep frying. The marinade includes oyster sauce, soy sauce, and five-spice powder, offering a deep, savory flavor.

Ingredients:

• 2 duck breasts
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp five-spice powder
• 1 tsp sugar

Preparation:

• Mix oyster sauce, soy sauce, five-spice powder, and sugar.
• Marinate the duck breasts in the mixture for at least 1 hour.
• Preheat the air fryer to 375°F (190°C).
• Place the duck breasts in the air fryer basket, skin-side up.
• Cook for 15-20 minutes until the skin is crispy and the meat is cooked through.

9. Duck with Honey, Soy, and Ginger

A sweet and savory combination, this dish uses honey, soy sauce, and ginger to create a glaze that perfectly complements the rich flavor of the duck breast.

Ingredients:

• 2 duck breasts
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 1 clove garlic, minced

Preparation:

• Mix honey, soy sauce, ginger, and garlic to create the marinade.
• Marinate the duck breasts for at least 30 minutes.
• Preheat the oven to 400°F (200°C).
• Sear the duck breasts skin-side down in a pan until crispy.
• Flip the breasts and transfer to the oven. Roast for 8-10 minutes.
• Let rest before slicing and serving.

10. Peking Duck Breast

A simplified version of the classic Peking duck, this recipe uses Shaoxing wine, soy sauce, and five-spice powder to infuse the duck with traditional flavors. It’s a great way to enjoy Peking duck without the need for a whole bird.

Ingredients:

• 2 duck breasts
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1 tbsp honey

Preparation:

• Score the skin of the duck breasts and rub with five-spice powder.
• Mix soy sauce, Shaoxing wine, and honey. Marinate the duck for at least 1 hour.
• Preheat the oven to 375°F (190°C).
• Sear the duck breasts skin-side down until crispy.
• Flip and transfer to the oven. Roast for 10-12 minutes.
• Let rest, then slice and serve with pancakes and hoisin sauce.

11. Thai Duck Larb

This dish offers a Thai twist on duck breast, featuring a spicy and tangy larb salad with fresh herbs and a hint of lime. It’s a refreshing and vibrant way to enjoy duck.

Ingredients:

• 2 duck breasts
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp chili flakes
• Fresh herbs (mint, cilantro)
• 1 shallot, thinly sliced

Preparation:

• Cook the duck breasts in a pan until medium-rare. Let cool and slice thinly.
• Mix fish sauce, lime juice, and chili flakes.
• Toss the duck slices with the sauce, herbs, and shallot.
• Serve as a salad or with lettuce wraps.

12. Roasted Duck Breasts with Paleo Hoisin Sauce

For those following a paleo diet, this recipe provides a healthier alternative without sacrificing flavor. The homemade hoisin sauce is both sweet and savory, perfectly complementing the roasted duck breasts.

Ingredients:

• 2 duck breasts
• 1/4 cup coconut aminos
• 2 tbsp almond butter
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp five-spice powder

Preparation:

• Mix coconut aminos, almond butter, honey, garlic powder, and five-spice powder to make the hoisin sauce.
• Score the skin of the duck breasts and season with salt.
• Sear the duck breasts skin-side down until crispy.
• Flip and roast in a 375°F (190°C) oven for 10 minutes.
• Serve with the paleo hoisin sauce.

13. Pan-Seared Duck Breast with Honey-Soy Glaze

This recipe involves pan-searing the duck breast to achieve a crispy skin, then glazing it with a mixture of honey and soy sauce for a sweet and savory finish.

Ingredients:

• 2 duck breasts
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 clove garlic, minced

Preparation:

• Score the skin of the duck breasts and season with salt and pepper.
• Sear the duck breasts skin-side down in a cold pan until crispy.
• Flip and cook for another 3-4 minutes.
• Remove the duck and let rest.
• In the same pan, add honey, soy sauce, and garlic. Cook until thickened.
• Slice the duck and drizzle with the glaze.

14. Duck Breast with Asian Sauce

A rich and flavorful marinade made with soy sauce, Worcestershire sauce, rice wine vinegar, and hoisin sauce gives this duck breast a deep, umami-packed flavor. It’s a quick and easy recipe that delivers big on taste.

Ingredients:

• 2 duck breasts
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp rice wine vinegar
• 1 tbsp hoisin sauce

Preparation:

• Score the skin of the duck breasts and season with salt and pepper.
• Sear the duck breasts skin-side down until crispy.
• Flip and cook for another 3-4 minutes.
• Remove the duck and let rest.
• In the same pan, add soy sauce, Worcestershire sauce, rice wine vinegar, and hoisin sauce. Cook until thickened.
• Slice the duck and serve with the sauce.

15. Five-Spiced Duck Breast with Asian Greens

This recipe features duck breast seasoned with five-spice powder and paired with sautéed Asian greens. The combination of spices and fresh greens makes it a balanced and flavorful dish.

Each of these recipes brings out the best in duck breast, offering a variety of flavors and cooking techniques to suit any palate. Enjoy experimenting with these delicious Asian-inspired dishes!

Ingredients:

• 2 duck breasts
• 1 tsp five-spice powder
• 1 tbsp soy sauce
• 1 bunch bok choy or other Asian greens
• 1 clove garlic, minced

Preparation:

• Score the skin of the duck breasts and rub with five-spice powder.
• Sear the duck breasts skin-side down until crispy.
• Flip and cook for another 3-4 minutes.
• Remove the duck and let rest.
• Sauté the garlic and greens in the same pan until wilted.
• Slice the duck and serve with the greens.

Conclusion

Forget the same old chicken recipes and get a little different with these Asian duck breast recipes this week. 

You will learn how to fix Asian-style duck breast marinated in savory sauces that include soy sauce, lime juice, and honey, or use Asian spices during cooking for a completely different cuisine than you are used to.

 This can be used for entertaining on the fly or when you have some spare time to whip up a meal for later.

Cooking is all about experimenting; never get comfortable!