Hoisin Duck
This roasted Hoisin Duck delivers a crispy, lacquered skin and rich flavor that rivals any holiday turkey, perfect for a smaller gathering or an adventurous twist on tradition.
Calories per serving: 434kcal
Ingredients
- 5 pound (2.27 kg) Duck
~~ -- Rub -- ~~
- 3 tablespoon (2.96 tablespoon) Sugar
- 1 tablespoon (0.99 tablespoon) Salt
- 1 teaspoon (0.99 teaspoon) *Poultry Seasoning
- ½ teaspoon (0.49 teaspoon) Herbs de Provence
- ½ teaspoon (0.49 teaspoon) Galena Street Seasoning
~~ -- Garnish -- ~~
- 4 ounce (113.4 g) *Hoisin sauce
- 2 tablespoon (1.97 tablespoon) Green onion, sliced
- 1 teaspoon (0.99 teaspoon) Sesame seeds
Instructions
- Mise en Place
Make the Rub
- Combine the ingredients for the rub and set them aside.
Spatchcock the duck
- To 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).
- Remove the duck from the oven and let it rest for at least 10 minutes before carving. Garlish with green onions and sesame seeds.
Notes
If you are gluten-sensitive, Lee Kum Kee makes a gluten-free variety.
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