Ingredients:

  • 2 duck breasts (approx. 6oz/170g each)
  • 1 tsp coarse sea salt
  • 0.5 tsp five-spice powder
  • 0.5 tsp garlic powder
  • 2 tbsp hoisin sauce
  • 1 tbsp raw honey
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 0.5 tsp freshly grated ginger

Instructions:

  1. Pat the duck breasts extremely dry with paper towels. Use a sharp knife to score the skin in a 1/2-inch diamond pattern, being careful not to cut into the meat.
  2. Rub the coarse sea salt, five-spice powder, and garlic powder into the scored skin and the underside of the meat. Let sit at room temperature for 10 minutes.
  3. Place the duck breasts skin-side up in the air fryer basket. Cook at 350°F (175°C) for 15–18 minutes to render the fat.
  4. While the duck renders, whisk together the hoisin sauce, honey, soy sauce, rice vinegar, and grated ginger in a small bowl.
  5. Increase the air fryer temperature to 400°F (200°C). Brush the glaze generously over the skin and air fry for an additional 5–7 minutes until the skin is mahogany and crisp.
  6. Remove the duck and let it rest for 5 minutes before slicing to ensure the juices redistribute.