Pan Fried Duck Breast, Hoisin Sauce & Fried Rice
Jazzi C
Jazzi C
£25.00
per screen

Pan Fried Duck Breast​,​ Hoisin Sauce & Fried Rice

Hosted by Jazzi CurleyExeter, Devon

Tuesday 15th December - 18:00


About this class

A delicious Chinese classic with a fancy twist. Most people associate duck with a fancy meal and a hefty price tag. This isn’t surprising​,​ because duck meat is prized for its rich taste​,​ especially when the layer of fat under the skin is rendered and seared perfectly. On this course I will teach you how to perfectly cook duck breast (that can be matched with many other dishes) We will also make our own home made hoisin sauce​,​ quick and easy egg fried rice​,​ and will finish it off with a fresh cucumber​,​ spring onion and baby gem salad to cut through all of the richer flavours.

What you will learn

How to cook duck breast to perfection How to make home made Hoisin Sauce Tips on a perfect fried rice Balancing flavours Asian flavour profiles (sweet​,​ sour​,​ salty​,​ hot​,​ umami) Knife Skills

Ingredients needed   Loading document...

Servings : 2

FOR THE DUCK 2 Duck Breasts​,​ Skin On Chinese 5 Spice Neutral Oil (rapeseed​,​ vegetable or sunflower) 50g Unsalted Butter 2 Garlic Cloves FOR THE HOISIN 4 tbsp light soy sauce 2 tbsp smooth peanut butter 1 tbsp dark brown sugar 2 tsp rice wine vinegar (or any white vinegar) 2tbsp Black bean sauce (the one in the jar is best as it will keep for longer) 1 garlic clove​,​ finely crushed 2 tsp sesame seed oil hot sauce​,​ to taste (optional) 1​/​2 tsp white pepper (you do not need to measure these out before​,​ we will do this all together on the course) FRIED RICE 1 packet plain​,​ long grain microwave rice ( Or 250g cooled cooked rice ) 3 eggs 4 spring onions Sesame oil Neutral oil (rapeseed​,​ vegetable​,​ sunflower) Light Soy Sauce SHREDDED SALAD 1​/​4 cucumber 4 spring onions 1 babygem 1 tbsp white vinegar Salt

Equipment needed

1 frying pan for 2 duck breasts 1 wok or frying pan for rice A food processor or stick blender Bowl for salad

Special instructions

Please take your duck breast out at least half an hour before the lesson starts and place between either a tea towel or kitchen paper to dry as much as possible.

Reviews (1)

  • Nila R

    A brilliant session as ever!

    Nila RDecember 2020

Class Creator

Jazzi C

Hello, I'm Jazzi Curley.

Hi, I'm Jazzi Curley. I am the Owner and Tutor of Devon Cookery School. I'm a professional chef with extensive experience in both cooking and teaching. With a wide…

Hi, I'm Jazzi Curley. I am the Owner and Tutor of Devon Cookery School. I'm a professional chef with extensive experience in both cooking and teaching. With a wide…

£25.00
per screen