Peking-style Roasted Duck Breast with BBQ Pineapple Sauce

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I’ll go a long way to find a good duck recipe – it’s one of my favourite foods if it’s cooked right. So when the team at CP Authentic Asia asked me if I could come up with a recipe for the new duck meal range they’ve just launched in New Zealand, I was all too happy to help!

This recipe is simple, but really brings out the flavour of the duck – I can’t make enough of it for the kids! Have a go, see what you think.

Peking-style Roasted Duck Breast with BBQ Pineapple Sauce

Ready in 30 minutes. Serves 2.


  • 1 packet Authentic Asia Peking-Style Duck Breast
  • 2 cups jasmine rice

For the sauce:

  • 1 tablespoon peanut oil
  • 2 teaspoons fresh ginger, grated or thinly-sliced
  • 1 garlic clove, finely chopped
  • 1 red chilli, finely chopped (seeds optional)
  • 2 slices tinned pineapple, each cut into 6 pieces (reserve syrup)
  • 2 cups water or chicken stock
  • ½ cup rice vinegar
  • ½ cup caster sugar
  • 1 each cinnamon stick, star anise
  • 1½ teaspoons barbecue sauce (I used soybean BBQ sauce)
  • 1 teaspoon cornflour

To serve:

  • 1 red chilli, sliced on the bias (seeds optional)
  • 1 spring onion, sliced on the bias (white and green parts)


Preheat oven to 200°. Cook Authentic Asia Peking-style Duck Breasts according to packet instructions.

Wash rice and bring to the boil in a covered saucepan with 4 cups water. Reduce heat to low for 10 minutes, then turn off heat. Leave rice, covered, for another 10 minutes. (For best results, don’t lift the lid until it’s done.)

To make the sauce, heat peanut oil on high. When the oil is smoking hot, add ginger, garlic and chilli, reduce heat and sauté until caramelised.

Add pineapple pieces, water or stock, vinegar, caster sugar, cinnamon stick and star anise. Bring to the boil and cook vigorously for 5-7 minutes, until the vinegar is cooked off. Add barbecue sauce and ¼ cup of the syrup from the pineapple tin and stir.

Make a cornflour slurry by mixing cornflour in a little water. Add to your sauce, stirring continuously. Continue cooking for 5-8 minutes, until mixture has reduced – it should be fairly thick. (If it’s too thick, add a little more stock or pineapple syrup until you’ve reached your desired consistency. Remove cinnamon stick and star anise.

Serve rice on a large plate. Cut duck on the bias into even slices, and arrange on the rice. Pour syrup over the top and garnish with sliced chilli and spring onions. Serve immediately.



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