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Easy Hoisin Roasted Duck, copycat recipe

Hoisin-Roasted Duck - caribbeangreenliving.com

Hoisin roasted duck is a delicious and easy-to-make Chinese classic. The duck is roasted until it is crispy and juicy and then glazed with a sweet and savory hoisin sauce. It is often served with pancakes, spring onions, and cucumber and can be enjoyed as a main course or as an appetizer.

Walking through Chinatown in Manhattan, New York, it’s hard to miss the sight of roasting ducks. Chinese restaurants often display these ducks on roasters, allowing customers and passersby to admire the delicious and savory meat. I’ve always wondered how the ducks get their beautiful golden color.

I recently found the answer in Chef Ming Tsai’s Simply Ming Cookbook. Chef Tsai’s recipe for Hoisin-Roasted Duck with Sweet Potatoes calls for glazing the duck with a mixture of hoisin sauce, soy sauce, rice wine, honey, and vegetable oil. This glaze gives the duck its golden color and delicious flavor.

I’ve tried Chef Tsai’s recipe, and it’s absolutely delicious. The duck is crispy on the outside and juicy on the inside. The glaze is sweet and savory and pairs perfectly with the duck.

If you’re ever in Chinatown in Manhattan, be sure to stop by a Chinese restaurant and order a roasted duck. And if you’re looking for a delicious and easy-to-make recipe for hoisin-roasted duck, I highly recommend Chef Ming Tsai’s recipe.

Hoisin-Roasted Duck - caribbeangreenliving.com
Hoisin-Roasted Duck.jpg

What is Hoising Roasted Duck?

Hoisin roasted duck is a Chinese dish that is made by roasting a duck until the skin is crispy and the meat is juicy. The duck is then glazed with a sweet and savory hoisin sauce. Hoisin roasted duck is often served with pancakes, spring onions, and cucumber.

What is Hoising Sauce?

Hoisin sauce is a thick, dark brown sauce that is made from soybeans, garlic, vinegar, sugar, and spices. It has a sweet and savory flavor that pairs well with duck.

How to make Hoisin Roasted Duck

I made a few changes to Chef Ming Tsai’s recipe for Hoisin-Roasted Duck to make it spicier. I added my spice blend to the glaze, giving the duck a bit of a kick. The original recipe is included first; my version is in the notes. I didn’t change much, just added my own personal touch. You know me, I’m a Caribbean girl who loves adding my own spin to my favorite recipes.

  • One 5 – to 6-pound duck cleaned, rinsed and dried, and visible fat removed
  • Kosher salt and freshly ground pepper to taste
  • Hoisin-Lime Sauce (I used store-bought)
  • Red wine: for flavor and aroma.
  • Large onions cut into ¼-inch slices
  • sweet potatoes washed and cut into 6 to 8 wedges each, optional
  • fresh herbs spice blend optional
  • Lemon lime or vinegar to clean duck, optional (my way of cleaning meat before cooking)

INSTRUCTIONS 

  • My cleaning version: rinse the duck under water. Clean the duck with lime, lemon, or vinegar. Lemon or lime cut in halves and rubbed inside and out. Vinegar mixed with water, rinse the duck inside and out. Rinse again under running water and pat dry.
  • Season the duck inside and out with salt and pepper. Combine the Hoisin-Lime Sauce and the wine in a medium bowl. Rub the duck generously with the mixture inside and out, and marinate in the mixture, refrigerated, for at least 2 hours and up to overnight.
  • Place a roasting pan in the oven and preheat the oven to 375 degrees Fahrenheit.
  • Combine the onions and potatoes, if using, in a large bowl—season with salt and pepper and toss. If you are not using potatoes, celery and carrot are also great substitutes.
  • Open the oven and carefully spray the roasting pan with nonstick cooking spray. Place one potato wedge in the pan. The potato should sizzle; if not, remove it and continue to heat the pan. You can also do the same with a carrot. When the pan is very hot, add the potato mixture or carrots and celery mixture (whichever you are using) to the pan and place the duck on top, breast side up. Turn the pan back to the front and roast until the duck is brown for 35 to 40 minutes. Tent the duck with foil and continue to roast until the duck is cooked through or the legs are easily moved, 30 to 45 minutes more. Transfer the duck to a cutting board and let it rest for 10 to 15 minutes.
  • Using a flat spatula, loosen the potato mixture from the pan and transfer it to the center of a platter. Place the whole duck on the potatoes, breast side up, and carve at the table. You may also carve the duck before serving, separating the legs-thighs from the wings and slicing the breast.
  • If using carrots and celery, use the same process to plate the duck, or you may discard them if preferred.

I made a few changes to Chef Ming Tsai’s recipe for Hoisin-Roasted Duck to make it spicier. I added my spice blend to the glaze, giving the duck a bit of a kick. The original recipe is included first; my version is in the notes. I didn’t change much, just added my own personal touch. You know me, I’m a Caribbean girl who loves adding my own spin to my favorite recipes.

Notes and Tips

  • Use two tablespoons of fresh herb spice blend to season the duck inside and out. Spices must be finely blended. Or you can also mix one tablespoon of spice blend with the hoisin sauce and season the duck inside with one tablespoon of the spice blend.
  • Marinate the duck in the hoisin sauce mixture for a few hours before roasting to make the duck even more flavorful.
  • You can roast the duck on a baking sheet if you don’t have a roasting pan. Just be sure to line the baking sheet with foil to catch any drippings.
  • To serve the duck, slice it thinly and wrap it in pancakes with spring onions and cucumber.

Spice Blend for poultry recipe: https://www.noubess.com/herbs-and-spices-blend-for-poultry/

Hoisin roasted duck is a delicious and flavorful dish that is perfect for a special occasion. It is also a relatively easy dish to make so that you can enjoy it at home.

Enjoy!

Hoisin Roasted Duck 2

Hoisin Roasted Duck

Hoisin-Roasting Duck an original recipe by Ming Tsai. Made with my own spice blend, delicious and savory dish.
Prep Time 2 hours 20 minutes
Cook Time 2 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine Asian
Servings 4 – 4
Calories 242 kcal

Ingredients
  

  • One 5 – to 6-pound duck rinsed and dried, and visible fat removed
  • Kosher salt and freshly ground pepper to taste
  • 1 ½ cups Hoisin-Lime Sauce I used store-bought
  • ½ cup red wine
  • 2 large onions cut into ¼ inch slices
  • 4 large sweet potatoes washed and cut into 6 to 8 wedges each, optional
  • 2 tablespoon fresh herbs spice blend optional
  • Lemon lime or vinegar to clean duck, optional (my way of cleaning meat before cooking)

Instructions
 

  • My cleaning version: rinse the duck under water. Clean the duck with lime, lemon or vinegar. Lemon or lime cut in halves and rubbed inside and out. Vinegar mixed with water, rinse the duck inside and out. Rinse again under running water and pat dry.
  • Season the duck inside and out with salt and pepper. Combine the Hoisin-Lime Sauce and the wine in a medium bowl. Rub the duck generously with the mixture inside and out, and marinate in the mixture, refrigerated, for at least 2 hours and up to overnight.
  • Place a roasting pan in the oven and preheat the oven to 375 degrees Fahrenheit.
  • Combine the onions and potatoes, if using, in a large bowl—season with salt and pepper and toss. If you are not using potatoes, celery, and carrot are also great substitutes.
  • Open the oven and carefully spray the roasting pan with nonstick cooking spray. Place one potato wedge in the pan. The potato should sizzle; if not, remove it and continue to heat the pan. You can also do the same with a carrot. When the pan is very hot, add the potato mixture or carrots and celery mixture (whichever you are using) to the pan and place the duck on top, breast side up. Turn the pan back to the front and roast until the duck is brown for 35 to 40 minutes. Tent the duck with foil and continue to roast until the duck is cooked through or the legs are easily moved, 30 to 45 minutes more. Transfer the duck to a cutting board and let it rest for 10 to 15 minutes.
  • Using a flat spatula, loosen the potato mixture from the pan and transfer it to the center of a platter. Place the whole duck on the potatoes, breast side up, and carve at the table. You may also carve the duck before serving, separating the legs-thighs from the wings and slicing the breast.
  • If using carrots and celery, use the same process to plate the duck, or you may discard them if preferred.

Notes

Use 2 tablespoons fresh herb spice blend to season duck inside and out. Spices must be finely blended. Or you can also mix 1 tablespoon of spice blend with the hoisin sauce and season the inside of the duck with 1 tablespoon spice blend.
Poultry Spice Blend: https://www.caribbeangreenliving.com/herbs-and-spices-blend-for-poultry/

Nutrition

Serving: 1gramsCalories: 242kcalCarbohydrates: 51gProtein: 4gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 128mgPotassium: 880mgFiber: 8gSugar: 12gVitamin A: 32064IUVitamin C: 9mgCalcium: 83mgIron: 2mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Chef Ming Tsai, duck dinner, Duck with hoisin sauce, Hoisin roasted duck, juicy meat, roasted duck, Simply Ming Cookbook
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published on November 17, 2015. Revised and updated.

4 Comments

  1. This sounds delicious, but like the previous commenter, I’ll have to try it with chicken, because duck is really too fatty for me.

    1. It is very delicious. You are correct duck is very fatty and chicken is a good alternative. Although roasting renders most of the fat, I like to cut the pieces and continue to roast the duck for another 10-15 minutes. Overcooking the duck is not a problem for me as long as I can barely see or taste the fat. Just an idea! Thanks for the visit. 🙂

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