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Hoisin Barbecued Duck

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  • Hoisin Barbecued Duck

    Hoisin Barbecued Duck

    1 whole duck
    1 t kosher salt
    t freshly ground black pepper
    c hoisin sauce, divided

    Remove and discard any excess fat from either end of the duck. Prick the duck skin all over with a small knife, especially along the sides under the breasts, to allow fat to escape during cooking. Fill a large pot with enough water to cover the duck and bring it to a boil. Carefully lower the duck into the water. Place a heavy lid on top of the duck to keep it submerged. After the water comes back to a boil , lower the heat to a simmer and cook the duck for 15 minutes. Remove from water and dry with paper towels inside and out. Season duck with salt and pepper inside and out. Bend back the wings and tie the legs together with twine. Grill over indirect high heat for 30 minutes. Brush the duck all over with 2 T hoisin sauce. Continue to grill until the skin is dark brown, about 10 minutes more (turn if necessary to keep bird from burning). Remove and let rest for 10 15 minutes before carving. Serve warm with the remaining hoisin sauce. Makes 4 servings.
    Never lie, steal, cheat, or drink. But if you must lie, lie in the arms of the one you love. If you must steal, steal away from bad company. If you must cheat, cheat death. And if you must drink, drink in the moments that take your breath away........
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