What’s on Your Plate
Hoisin Duck is dry-brined, spatchcocked, and roasted on a rack for crisp skin and tender meat. The sweet-savory Hoisin glaze caramelizes in the oven for a glossy finish. It’s the perfect choice when you want an elegant, flavorful alternative to turkey or chicken, and pairs beautifully with rice or vegetables. Always roast duck on a rack so the fat can render away.
When it comes to holiday feasts, turkey often takes center stage. But if you’re planning an intimate dinner or simply want to shake things up, duck makes an elegant and flavorful alternative. This recipe for Hoisin Duck takes a cue from classic Chinese cuisine and pairs beautifully with roasted vegetables, rice, or even simple mashed potatoes.
A few years ago, I made a raspberry-glazed duck in the NESCO — a nod to the French classic canard à la framboise, much like à l’orange but with a bright berry twist. That version showcased the rich, fruit-forward side of duck. Today, I want to show you an Asian style duck using a dry brine, a spatchcocked bird, and a final glaze of sweet-savory Hoisin sauce.
What is Hoisin Sauce?
Hoisin sauce is a thick, dark condiment that’s both sweet and savory — often called the “Chinese barbecue sauce.” Traditionally made from fermented soybeans, garlic, vinegar, and sugar, it balances umami depth with caramelized sweetness. Its glossy texture makes it perfect for glazing meats, especially duck, where it enhances the rich flavor and crisp skin.
You can find Hoisin sauce in the international aisle of most grocery stores. Hoisin is one of those sauces that can vary greatly. I prefer the Lim Kum Kee brand because it’s thicker, but you may prefer a version made with molasses. Lim Kum Kee also makes a gluten-free version if you are gluten intolerant.
Why Hoisin Duck works
The secret to perfect duck lies in how these techniques work together. Dry brining draws out moisture and tightens the skin, ensuring a crisp finish instead of a rubbery texture. Spatchcocking flattens the bird, exposing more surface area to heat so the fat renders evenly. Roasting on a rack allows excess fat to drip away rather than pooling beneath the bird.
Combined with the Hoisin glaze, these steps create a beautifully balanced result with crisp skin, juicy meat, and that signature sweet-savory finish.
How to Make Hoisin Duck
Start with a Pekin duck, known for its tender meat and balanced fat content. Remove the backbone and spatchcock the duck by pressing it flat. This helps the bird cook evenly and allows fat to render away for crisp, golden skin.
You might be tempted to wash your duck. Please do not wash the duck. You can wipe it off with paper towels. Washing poultry under running water is not safe because invisible particles of bacteria laden water will get on kitchen surfaces. Be safe – use paper towels.
If you’ve never spatchcocked before, I have a full post showing exactly how to spatchcock a chicken with a video and step-by-step photos identifying the different parts of the bird. The same technique applies perfectly to duck.
To season, make a dry brine with salt and sugar to balance flavor and draw out moisture, poultry seasoning and Herbes de Provence for aroma, and a little Galena Street rub for warmth and depth. Massage this blend over the duck, including under the wings and around the legs. Let it rest uncovered in the refrigerator overnight. This step dries the skin and seasons the meat deeply.
When ready to roast, place the duck on a wire rack set over a sheet pan to catch the rendered fat. Insert a *probe thermometer into the thickest part of the thigh, avoiding the bone, and roast at 350°F (175°C) until the internal temperature reaches 165°F (74°C).
For flightless domestic birds like chicken, turkey, and duck, the thigh is the thickest muscle, not the breast. The breast is thicker only in wild birds that fly.
In the final 15 minutes, brush generously with Hoisin sauce and return it to the oven. The heat caramelizes the glaze, creating that glossy, crisp skin that makes this duck unforgettable.
Serving and Storage
Serving
Let the duck rest before carving to keep the juices intact. Garnish with sliced green onions and sesame seeds for a touch of freshness and contrast. Serve it with jasmine rice, steamed bok choy, or roasted root vegetables for a balanced meal.
For Thanksgiving or Christmas, it’s a stunning centerpiece without the marathon cooking time of a turkey. Pair it with Asian inspired sides.
Brussels Sprouts Stir-Fry
Asian Coleslaw
Asian Couscous
Asian Noodles with Broccoli
Asian Roasted Vegetables
Storing
Leftover duck keeps well in the refrigerator for up to three days. To reheat it and get the skin crispy again, reheat it in the air fryer. If you don’t have one, then gently in the oven. With this hoisin glaze, if you manage to have leftovers, make fried rice. You could also shred it for stir-fried noodles or lettuce wraps.
FAQ about Hoisin Duck
Can I make this with another type of duck?
Yes. Pekin is mild and tender, but Muscovy or Moulard ducks also work well. Just adjust the cooking time since they’re leaner.
Could I make Hoisin Duck with another type of fowl?
Yes, this method would work very nicely with goose.
Can I make Hoisin Duck in a NESCO Roaster?
Yes! A NESCO roaster is a great choice, especially for the holidays when you might want to use the oven for other dishes. It’s also a great choice in the summer so you don’t get your kitchen sweltering hot.
Could I make Hoisin Duck in a NESCO Infrared Roaster?
The *Infrared roaster would make very crispy skin. The only issue would be making sure you use a long pastry brush when brushing the hoisin sauce on the duck.
What does Hoisin taste like?
It’s a balance of sweet, salty, and tangy with umami depth — think of it as an Asian-style barbecue glaze.
Can I make it ahead of time?
You can dry-brine the duck up to 48 hours in advance. Roast it fresh for the best texture and glaze it during the final 15 minutes.
What should I do with the rendered duck fat?
Don’t throw it out! Strain and store it in the refrigerator. Use it for roasting potatoes, sautéing greens, or frying eggs for a luxurious touch. Remove the fat before adding the hoisin so the fat does not become hoisin flavored.
Why use a probe thermometer in the thigh?
In domestic birds like duck, the thigh is the thickest muscle and gives the most accurate reading of doneness. The breast is thicker only in wild birds that fly.
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Hoisin Duck
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Ingredients
- 5 pound Duck
~~ — Rub — ~~
- 3 tablespoon Sugar
- 1 tablespoon Salt
- 1 teaspoon *Poultry Seasoning
- ½ teaspoon Herbs de Provence
- ½ teaspoon Galena Street Seasoning
~~ — Garnish — ~~
- 4 ounce *Hoisin sauce
- 2 tablespoon Green onion, sliced
- 1 teaspoon Sesame seeds
Instructions
- Mise en Place
Make the Rub
- 3 tablespoon Sugar, 1 tablespoon Salt, 1 teaspoon Poultry Seasoning, 1/2 teaspoon Herbs de Provence, 1/2 teaspoon Galena Street SeasoningCombine the ingredients for the rub and set them aside.
Spatchcock the duck
- 5 pound DuckTo prepare the duck, remove any loose skin, heart, liver, neck or gizzard from the inside of the bird. Pat it dry.
- Put the duck back side up. Cut and remove the spine. Turn the bird over, and place the heel of your hand on the breast bone. Push down hard and break the breast bone. Bring the wings to the front of the bird.
Dry Brine
- Put paper towel under the rack on the half sheet pan. Put the duck on the rack. Rub both the inside and outside of the duck with the rub mixture. Set it in the refrigerator for at least two hours, overnight preferred.
Roast
- Before putting the duck in the oven, remove the paper from under the rack. For easier clean up, you can line the sheet pan with foil. Heat the oven to 350 °F (177 °C). Put the thermometer probe in the thickest part of the thigh. Put the duck in the oven and roast it until it reaches 155 °F (68 °C).
Sauce
- Remove the duck from the oven and carefully spread the hoisin sauce all over the skin, being sure to get all the nooks and crannies. Return the duck to the oven and set it to 400 °F (204 °C) for 10 minutes or until the thermometer reads 165 °F (74 °C).
- 4 ounce Hoisin sauce, 2 tablespoon Green onion, 1 teaspoon Sesame seedsRemove the duck from the oven and let it rest for at least 10 minutes before carving. Garlish with green onions and sesame seeds.
