hoisin-lime roasted duck w duck jus
Keep that excess fat you cut from the duck and render the fat in a pan over low heat and use the duck fat in other recipes or freeze to use as confit
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yield
2 -4
prep time
14 Hr
cook time
1 Hr 30 Min
method
Roast
Ingredients For hoisin-lime roasted duck w duck jus
- HOISIN-LIME SAUCE
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1/2 cgrapeseed oil
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6 clovegarlic minced
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1 Tbspgrated ginger
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2 choisin sauce
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1/2 cfresh lime juice
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1/2 cred wine
- DUCK
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14 or 5 pound duck washed and dried and excess fat removed.
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salt and pepper
- FOR THE DISH
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1limes quartered
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2 cchicken or duck stock preferably duck stock
How To Make hoisin-lime roasted duck w duck jus
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1Mix the ingredients together for the hoisin-lime sauce. Season the duck inside and out with salt and pepper. Place the duck in a large bowl. Rub the hoisin lime sauce all over the duck inside and out. Pour it in the cavity and place in fridge and let marinate overnight.
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2Place the chicken or duck stock into the bottom of a roasting pan. Place a rack into the roaster. Remove the duck from the marinade and set it on the rack. Pour the marinade into the pan with the chicken stock. Place the quartered limes in the cavity of the duck.
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3Roast the duck at 375 degrees for 35 minutes then tent the duck with foil and roast for 35 more minutes.
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4Remove the duck to a carving board to rest. Strain the pan dripping through a fine mesh strainer. Discard any solids. Discard the limes from the cavity of the duck.
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5Use a fat separater to separate the grease from the top of the jus. Place in a saucepan and bring to a boil Let reduce for about 20 minutes.
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6Carve the duck and serve with the jus for dipping.
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