Chineseapricotduckonthegrillbbq Recipes

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CHINESE-STYLE BARBECUED DUCK



Chinese-Style Barbecued Duck image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

1 4-pound duck
1/4 cup hoisin
1/2 cup soy sauce
1/4 cup mirin
3 tablespoons honey
3/4 teaspoon toasted sesame oil
1/8 teaspoon hot chili oil
1 clove garlic, peeled and minced
1 teaspoon minced fresh ginger
1/4 cup fresh orange juice

Steps:

  • Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
  • Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
  • Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

LEE REMICK'S BARBECUED CHINESE DUCK



Lee Remick's Barbecued Chinese Duck image

Provided by Jonathan Reynolds

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 7

4 1-pound duck breasts
1 cup sherry
2 tablespoons brown sugar or honey
3 tablespoons soy sauce
1 teaspoon powdered ginger
1 teaspoon powdered mustard
Toasted sesame seeds for garnish

Steps:

  • Trim excess fat and skin from the duck breasts. Combine the sherry, sugar, soy sauce, ginger and mustard and pour over the duck. Marinate several hours or overnight, turning occasionally.
  • Drain the duck and reserve the marinade. Grill for 20 to 25 minutes over medium heat, turning and moving duck to avoid flare-ups while basting frequently.
  • Allow the duck to rest for 5 minutes before slicing. Sprinkle with sesame seeds before serving.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams

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