Chinese-Style Barbecued Duck
- Total Time
- 1 hour 30 minutes, plus overnight marination
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 14-pound duck
- ¼cup hoisin
- ½cup soy sauce
- ¼cup mirin
- 3tablespoons honey
- ¾teaspoon toasted sesame oil
- ⅛teaspoon hot chili oil
- 1clove garlic, peeled and minced
- 1teaspoon minced fresh ginger
- ¼cup fresh orange juice
Ingredient Substitution Guide
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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- 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.
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Cooking Notes
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Iris
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
Sheehan Family
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.
Dan
The hoisin braising sauce makes a wonderful dipping sauce and a great base for Asian noodles and stir-fried rice.
Dan
I spatchcocked the duck and it was done after 30 20 minutes. I found it a bit bland and would use something thick and sweet - like ketjap manis - in place of the soy.
Crystal
I followed the directions to the letter and found total cooking time of 1 hour was not nearly enough. The duck was still bloody and we put it back in for another 20 minutes - it was still quite pink. I've looked at other recipes on line and they call for a much longer cooking time. #disappointed
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