Hoisin duck

Preparation info
  • Serves


    • Difficulty


Appears in
Glorious Game

By Ben Tish

Published 2019

  • About

Duck is one of my favourite meats. I love its richness and its amazing flavour. Duck, hoisin and cucumber is a classic flavour combination and this dish sees me recreating something that I love to eat. That’s what all our food is about at Ynyshir: our interpretation of dishes we really love to eat.



  • 4 oven-ready locally shot mallards, 1 for every 2 people
  • olive oil, or duck fat


For the mallard, score the skin of the mallard, then roast whole on the bone with the breasts facing upwards at 150°C/300°F/gas mark 2 for 10 to 15 minutes. Check for tenderness and that it is fully cooked: we cook to medium, which is