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Roast Duck with Hoisin Sauce in Chinese Pancakes

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  Duck 5 Pound (3 kg, 1 no.)
  Lemon 1⁄2 , juiced
  Ground ginger 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cloves 1 Pinch
  Hoisin sauce 1⁄2 Cup (8 tbs)
  Light soy sauce 2 Tablespoon
  Shredded green onion 1 Cup (16 tbs)

1. Preheat oven to 425°F (220°C).
2. Clean duck and remove excess fat; discard neck and giblets. Pierce skin well.
3. Squeeze lemon juice inside cavity and over skin of duck.
4. Combine ginger, pepper, cinnamon, nutmeg, salt and cloves. Sprinkle half of seasoning mixture inside duck and the remainder on the skin.
5. Place duck breast side up on a roasting rack in a shallow roasting pan and sear in oven for 30 minutes.
6. Reduce temperature to 350°F (180°C). Pierce skin again and roast for 50 to 60 minutes, or until juices run clear when duck is pierced. During last 30 minutes, baste duck with a combination of 1 tbsp (15 ml) hoisin sauce and the soy sauce.
7. Let duck rest 15 minutes. Cut into very thin slices.
To serve, place some of remaining hoisin sauce, shredded green onion, and duck inside a Chinese Pancake and roll up.

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5122 Calories from Fat 3154

% Daily Value*

Total Fat 350 g538%

Saturated Fat 115.4 g577.1%

Trans Fat 0 g

Cholesterol 1817.9 mg606%

Sodium 6012.3 mg250.5%

Total Carbohydrates 68 g22.5%

Dietary Fiber 9.3 g37.3%

Sugars 34.7 g

Protein 403 g806.9%

Vitamin A 97.3% Vitamin C 290.7%

Calcium 24.2% Iron 544.3%

*Based on a 2000 Calorie diet


Roast Duck With Hoisin Sauce In Chinese Pancakes Recipe