Chinese-Style Barbecued Duck
Updated Feb. 1, 2023
- Total Time
- 1 hour 30 minutes, plus overnight marination
- Rating
- Comments
- Read comments
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Ingredients
- 14-pound duck
- ÂĽcup hoisin
- ½cup soy sauce
- ÂĽcup mirin
- 3tablespoons honey
- Âľteaspoon toasted sesame oil
- â…›teaspoon hot chili oil
- 1clove garlic, peeled and minced
- 1teaspoon minced fresh ginger
- ÂĽcup fresh orange juice
Nutritional analysis per serving (4 servings)
1421 calories; 130 grams fat; 43 grams saturated fat; 0 grams trans fat; 61 grams monounsaturated fat; 17 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 40 grams protein; 1958 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
- Step 2
Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
- Step 3
Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.
Private Notes
Comments
Nice flavour for the duck but I would suggest an extra 10mins in the oven at lower heat as some parts of my duck were a bit too pink. This is no comparison to the Cantonese ducks bought from restaurants but it did satisfy the cravings
The hoisin dipping sauce is very tasty, but the duck itself did not seem to take on much flavor. Ours came out a bit tough and gamey. Might try it with duckling next time.
The hoisin braising sauce makes a wonderful dipping sauce and a great base for Asian noodles and stir-fried rice.
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