Asian Spiced Duck w. Miso & Coriander Mayo

A Stokes recipe by our Resident Chef / See Video Below

  • Serves 4
  • 50 Minutes
Taste without compromise

What you'll need

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Squeezy 420g
Jar 345g
Case 6x 345g
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  • 20ml rape seed oil.
  • 50ml soy sauce.
  • 1 Teaspoon Chinese 5 spice.
  • 1/3 Teaspoon cracked black pepper.
  • ½ Teaspoon Sea salt.
  • ½ Teaspoon crushed coriander seeds.
  • 50ml Honey.
  • 250 ml Stokes Real Mayonnaise.
  • 2 Teaspoons white miso paste.
  • 6g Chopped fresh coriander.
  • Juice of 1 lemon.

The longer the meat is left to soak up the marinade, the more it infuses and holds the flavour during cooking, grilling or barbecuing.


  1. Lay the duck breasts fat side up on a chopping board and using a sharp knife, lightly score each duck breast three times, 1 cm apart at an angle – diamond shape.
  2. Place the duck breasts in a bowl and add the marinade ingredients and mix well.
  3. Cover and marinade for 20 minutes in the fridge.
  4. After 20 minutes remove the duck breasts from the marinade and drain on kitchen towel, keeping the marinade.
  5. Heat a frying with a splash of oil and add the duck breasts skin side down and cook on a medium heat until the skin starts to brown.
  6. Turn the duck breast over and cook for a further 3 minutes.
  7. Add the reserved marinade and reduce over a low heat until sticky and use a spoon to baste the duck with the marinade.
  8. Transfer the duck breasts to a baking sheet and cook in a hot over for 8 minutes (a few minutes longer if you don’t like your duck cooked pink).
  9. Remove from the oven and cover with a piece of tin foil and allow the duck to rest for a few minutes.
  10. For the Miso Mayo, mix the Stokes Real Mayonnaise with the miso paste, lemon juice and fresh coriander and stir well.
  11. Serve immediately with the duck breast and your favourite stir fry vegetables.