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Shredded Barbecue Duck

Party.Freak's picture
  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.

Recipe Summary

Main Dish

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