Whole roast duck with hoisin sauce (aka lazy person's Peking duck) from All About Roasting: A New Approach to a Classic Art (page 355) by Molly Stevens

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Notes about this recipe

  • tarae1204 on December 08, 2023

    Relatively easy with clear directions for roasting, this recipe offers the high reward to low effort ratio with sophisticated flavors that I like. My children liked it, too.

  • chawkins on February 28, 2018

    This was absolutely delicious even though it did not really taste like Peking duck. The duck sat in the refrigerator with the rub for 48 hours. For a four and a half pound duck, it took less than 2 hrs for the thigh to reach 175 F. The 500 F high heat blasts did not dry up the hoisin sauce, so there were still a tasty layer of sauce wherever it was applied. Hands-on time for this recipe is minimal, so I'll definitely make it again.

  • hillsboroks on January 25, 2015

    We made this using a wild mallard my husband got on a hunting expedition this week. The flavor of the spice rub and sauce was excellent but my husband thought it left the duck tougher than he likes using this cooking method, hence the 3 star rating. It would probably be a 5 star rating had we used a domestic duck. To compensate for the smaller and less fatty wild duck I cut the roasting time in half and that brought it exactly to 175 F. I also made half the spice rub but made the full recipe of hoisin sauce. We divided the hoisin sauce and used half for a dipping sauce. Wild ducks are so difficult to roast without drying them out and making them tough so I will look for pan seared recipes for the other 19 ducks in the freezer. That method seems to work the best but this was a fun experiment.

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