Shredded Barbecue Duck
|Duck||4 1⁄2 Pound (2 Kilogram)|
|Garlic||1 Clove (5 gm), crushed|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Honey||15 Milliliter (1 Tablespoon)|
|Hoisin sauce||15 Milliliter (1 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Chili pepper sauce||1 Teaspoon (5 Milliliter)|
|For barbecue sauce|
|Finely grated fresh ginger||1⁄2 Teaspoon (2.5 Milliliter)|
|Light soy sauce||15 Milliliter (1 Tablespoon)|
|Dry sherry||15 Milliliter (1 Tablespoon)|
Preheat oven to 375°F (190°C).
Clean duck and dry with paper towels.
Combine garlic, sesame oil, honey, hoisin, soy and chili pepper sauces.
Brush marinade over duck.
Place duck on rack in baking dish.
Cover with aluminum foil and bake 1 hour, brushing occasionally with marinade.
Remove foil, and bake a further 30-40 minutes or until cooked.
Juices should run clear when thigh is pricked with a skewer.
Allow duck to stand 15 minutes before slicing into thin strips.
Separate the legs and wings at the joints.
Serve duck arranged in layers on platter with wings and legs at end of platter.
Serve hot or cold.
To make sauce, combine all ingredients in a pan, heat through and serve in a gravy boat.