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Tangy BBQ Sesame Duck

Combining our Tangy BBQ sauce with a hint of toasted sesame oil creates a delicious sweet and salty sauce that’s a perfect partner for crispy duck.

Chef Tip: Scoring the skin side of the duck breast makes it extra crispy, and finishing the cooking in the oven helps keep the meat tender and juicy. Make sure to start with a cold pan so the duck fat renders slowly from the skin, otherwise, you’ll end up with a chewy result. We’re looking for ultimate crisp here!


  • 4 duck breasts, skin on

  • Salt

  • Haven’s Kitchen Tangy BBQ sauce

  • 1 Tbsp toasted sesame oil

  • ½ onion, diced

  • 1 cup Shiitake mushrooms, sliced

  • 3 scallions, sliced

  • 2 cups of cooked rice



Preheat your oven to 375°F


Score the duck by making a cross-hatch pattern with the tip of a knife in the skin. Season each breast with a pinch of salt and let sit for about 5 minutes.


In a cold heavy-bottomed pan, add the duck breasts, skin side down, and allow the fat to render slowly till golden (7-8 minutes), then flip breasts and sear the other side (3-4 minutes). Meanwhile, combine ½ pouch of Tangy BBQ Sauce with the sesame oil


When the second side is seared, transfer the duck to a baking dish, skin side up, and cover evenly with sauce. Bake for 10-15 minutes until the internal temperature of the duck is 165°F


While the duck is in the oven, sauté the onions, mushrooms, and scallions in the pan over medium-high heat


Once the onions are translucent and the mushrooms are tender, add the rice and combine thoroughly. Add in a squeeze of Tangy BBQ Sauce, and salt to taste


Once the duck is finished cooking, serve it over the rice with more sauce

4 Pack

Tangy BBQ

An American classic, sweetened with only plums and dates. Starring tamarind and apple cider vinegar. Contains 4 pouches (about 5 meals per pouch) Gluten-free.…

This recipe is also great with our Red Pepper Romesco and Herby Chimichurri sauce.

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