Crispy Duck with Hoisin-Guinness Dipping Sauce

Winner, 2002 Duck Recipe Contest, Chef Gary Peach


Prep Time {1 hr 5 min}

Cook Time {45 min }

Serving Size {6 servings}



1 Cups Hoisin Sauce

1 Can (14.5 oz) Guinness Stout Beer

1/2 Cup Apple Cider Vinegar

1 Large Fresh Rosemary Sprig

1/2 Cup Cornstarch Slurry


2 Maple Leaf Farms Whole Ducks

2 Cups Canola Oil

To Taste Salt and Pepper

2 Cups Flour

3 Large Eggs, beaten

2- 7oz Pkg Panko Bread Crumbs


1 3.5oz Pkg Rice Vermicelli Noodles

As Needed Canola Oil


As Needed Canola Oil

1 Cup Each Carrots, Onions, medium dice

1 Tbsp Minced Garlic

30 Sugar Snap Peas

1 Pint Grape Tomatoes

1 Small Bunch Fresh Chives, cut into 1 inch pieces

2 Quarts Boiling Water

2 Tbsp Salt

2 Tbsp Butter

2 Tsp Crushed Red Chili Pepper


6 Tbsp Dry Roasted Peanuts, crushed

2 Tbsp Chopped Cilantro


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Sauce: 1. Place first four ingredients in saucepan. Reduce by half while preparing duck. Use cornstarch slurry to adjust sauce to coat the back of a spoon, but no thicker; set aside.

Duck: 2. Remove skin from both ducks. Remove bones. Cut each duck breast into 1 1/2 to 2 inch long slices. Cut remaining duck into 1 inch cubes.

3. Pour canola oil into large skillet to a depth of 1/4 inch. Preheat oil to medium-high.

4. Lightly season both sides of duck pieces with salt and pepper. Dip into flour, eggs and bread crumbs. Fry until golden on both sides. Place on a paper towel-lined rack. Hold in a 150 degree oven.

Noodles: 5. Break 6 tablespoons vermicelli into 1 inch pieces; fry until puffed. Drain on paper towels. Reserve remaining vermicelli.

Vegetables: 6. Add carrots to skillet of hot oil. When carrots are half cooked (2 1/2 to 3 minutes), add onions. Cook one minute; add garlic. Stir mixture to keep from browning. When onions are translucent, remove from heat. Add peas, tomatoes and chives; toss. Cover; set aside.

7. Place remaining vermicelli in salted boiling water. Cook for 3 minutes. Check for doneness (should be firm but with no hard centers), drain. Toss with butter and crushed chili pepper. Toss well with reserved vegetables.

To serve: 8. Arrange duck, vermicelli and vegetables on plate and ladle with sauce. Garnish with peanuts and cilantro.

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