I always want to try making a duck dish at home. It so happened the duck is on sale at the supermarket the other day, so why not give it a try. This is a modified version of the peking duck you get in the Chinese Restaurant. I served this with pancake and cucumber stick.
Ingredients:
1 Whole Duck (5 – 6 lb)
Salt & pepper
Hoisin Sauce:
2 Cup diced tomato
1 Red Diced Onion
3 Cloves Diced Garlic
2 tbsp Diced Ginger
3 tbsp Vegetable Oil
½ Cup Water
½ Cup Hosin Sauce
½ Cup Ketchup
2 tbsp Rice Vinegar
2 tbsp Honey
2 tbsp Soya Sauce
Preparation:
1. One day before, set the duck on a baking rack over roasting pan. Store in a cool place uncovered to dry.
2. In a medium saucepan, heat oil. Add onion, garlic and ginger. Saute until soft.
3. Add the rest of the sauce ingredients. Cook for 30 minutes.
4. Blend the mixture until smooth.
5. Heat the grill to medium heat. Season duck with Salt and pepper. Put the duck onto the Rotisserie rod. Let it roasted for 30 minutes.
6. Brush the duck with Hoisin Sauce every 15 minutes. Cook for 1.5 hrs or until internal temperature is 185 F.
7. Removed from the grill. Let it rest for 15 minutes.
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