When walking in Chinatown in Manhattan New York, roasting ducks is a sight to see. Chinese restaurants will stage and roast the ducks in some sort of roaster that allows customers and curious minds like myself to enjoy a view of delicious and savory meat. I’ve always wondered how the ducks got their beautiful golden color until I found this recipe by Chef Ming Tsai from my Simply Ming Cookbook. Chef Tsai recipe is called Hoisin-Roasted Duck with Sweet Potatoes.
You are probably wondering why I am posting this recipe since this is a Caribbean Blog. Remember our motto, cooking with a taste of the Caribbean, cooking dishes from the Caribbean and from other parts of world? Well, this is the other part. I thought it would be wonderful to prepare and share this dish for the holidays since it is a special occasion. Don’t you like special occasions meals? I do!
The Hoisin-Roasted Duck recipe is similar to Peking Duck, a famous duck dish from Beijing that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. (wikipedia, 2015)
I changed the recipe a bit to include my spice blend to make it a bit spicier. When reading the recipe, you will notice the original recipe first from Chef Tsai and in the notes you will find my version of Hoisin-Roasted Duck. I did not change much; just added my own spice blend. You know me already! The Caribbean girl who is always adding her own touch to recipes I enjoy.
My recipe also was not prepared with sweet potatoes because I prefer roasting sweet potatoes by themselves. Ducks have a lot of fat. Although most of the fat is released while roasting, in the original recipe, the potatoes are cooked with the fat dripping from duck. I have never tried to prepare it the same as I prefer to have my side dishes separated from my main dish. I prefer non greasy sweet potatoes. Hope you will like my version. Don’t forget to leave me your comments.
Spice Blend for poultry recipe: https://www.noubess.com/herbs-and-spices-blend-for-poultry/
- 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)
- 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. In a medium bowl, combine the Hoisin- Lime Sauce and the wine. 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 a great substitute as well.
- 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 (which ever you are using) to the pan and place the duck on top, breast side up. Turn the pan back to front and roast until the duck is brown, 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 rest for 10 to 15 minutes.
- Using a flat spatula, loosen the potato mixture from the pan and transfer to the center of a platter. Place the whole duck on the potatoes, breast side up, and carve at 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 prefered.