Roasted Duck with Hoisin Glaze…

Duck is awesome.  Is there more to say? I don’t think so.  It’s moist, fatty, delicious, crispy, and a plethora of other gastronomical phenomenons.  I roasted the duck for 5 hours.  Yes you read right, 5 hours.  The long low roasting allows a lot of the breast fat to render out and make the skin crispy.  I also save the fat for adding to sauces and sauteeing.  Chefs know that duck fat is the gold standard of fats.  If you have some rendered out, save it!

I got about 3/4 cup out of it.  It will go a long way towards sauteeing veggies, making pate, or seasoning sauces.  It’s important to turn the duck over every hour and pierce the fat all over to make more drippings and crisp up both sides.

Now THAT is crispy baby.  I made the char siu buns again.  This time I used cake flour for half of it to lighten it up and added duck fat because I had it.  They turned out very fluffy and moist.  Top it off with green onion and hoisin glaze and you got yourself a chinese restaurant top seller.

I made my own hoisin sauce but you can use the one out of the jar if you prefer.

Roasted Duck with Hoisin Glaze

1 pekin (or long island) duck, wing tips cut off
2 T chopped garlic
5 sprigs fresh thyme
salt and pepper

Preheat oven to 300 F.  Pat duck dry and remove giblets.  Rub inside cavity generously with salt and pepper.  Stuff with garlic and thyme.  Tie the drumstick ends with twine to seal the cavity.  With a sharp paring knife, make many slits into the fat all over the duck.  Don’t pierce the meat, only the fat.  Pierce at a diagonal to make it easier.

Place on a rack set in a jelly roll or roasting pan breast side up.  Place in oven.  Every hour for 4 hours, drain fat, pierce more slits, and turn duck over.  After 4 hours, increase temperature to 350 F.  Salt and pepper the skin and roast the duck for another hour.  Remove and let sit for 20 minutes before carving.

Because the meat was so tender, I deboned it by hand and chopped up the skin and meat together to make putting it into buns easier.

Hoisin sauce from scratch:

4 T soy sauce
2 T peanut butter, smooth
1 T honey
1 T molasses
2 t white vinegar
1/2 t onion powder
1 t garlic powder
2 t sesame oil
20 drops hot sauce
pinch black pepper

Mix everything together and whisk well.   Heat on low and add cornstarch with a bit of cold water at boiling point and let simmer another minute before removing from heat.  Make it as thick as you like.

*next up…Roasted Leg of Lamb with Guiness Gravy…*


One Response

  1. […] up the ante with duck livers, but those are hard to find around here.  However, when I made my Roasted Duck, I saved that one.  So one duck liver to accompany 10 chickens.  A sad lonely liver indeed.  But […]

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