Gluten Free Hoisin Glazed Duck Breast
Duck breast has a reputation for being restaurant-only territory, but this recipe proves it's completely achievable at home — and the results are genuinely stunning. The skin gets scored, slowly rendered in a cold-start skillet, and finished in the oven, producing that crackling, lacquered exterior that's hard to stop eating. The glaze is the real star: tamari (naturally wheat-free), honey, rice vinegar, sesame oil, and Chinese five-spice come together into something deeply savory, a little sweet, and warmly aromatic. A cornstarch slurry thickens it to a glossy, spoon-coating consistency that clings to every slice. Traditional hoisin sauce almost always contains wheat, so building this version from scratch means you get all that bold, complex flavor without any of the label-reading stress. Finished with optional scallion greens and sesame seeds, it plates beautifully for four and feels like a proper special-occasion dinner — even on a Tuesday.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the duck
- 4 duck breast halves (about 6–8 oz each), skin-on
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
For the hoisin glaze
- ¼ cup tamari
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp tomato paste
- 1 tsp chinese five-spice powder
- 1 tsp cornstarch
- 1 tsp cold water
- 1 tsp fresh ginger, finely grated
For serving
- 2 scallions (green tops only), thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the duck breasts completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern at 1/2-inch intervals, cutting through the fat but not into the flesh. Season both sides evenly with the kosher salt and black pepper. Let the duck rest at room temperature for 30 minutes.
- 2
While the duck rests, combine the tamari, honey, rice vinegar, sesame oil, tomato paste, five-spice powder, and grated ginger in a small saucepan. In a small bowl, stir together the cornstarch and cold water until smooth, then whisk the slurry into the saucepan. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!