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/