- 1 4-pound duck
- ¼ cup hoisin
- ½ cup soy sauce
- ¼ cup mirin
- 3 tablespoons honey
- ¾ teaspoon toasted sesame oil
- ⅛ teaspoon hot chili oil
- 1 clove garlic, peeled and minced
- 1 teaspoon minced fresh ginger
- ¼ cup fresh orange juice
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
1933 calories; 179 grams fat; 60 grams saturated fat; 0 grams trans fat; 85 grams monounsaturated fat; 23 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 54 grams protein; 344 milligrams cholesterol; 2037 milligrams sodium
- 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.
- 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.
- 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.