Real Recipes From Real Home Cooks ®

hoisin-lime roasted duck w duck jus

Recipe by
barbara lentz
beulah, MI

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

yield 2 -4
prep time 14 Hr
cook time 1 Hr 30 Min
method Roast

Ingredients For hoisin-lime roasted duck w duck jus

  • 1/2 c
    grapeseed oil
  • 6 clove
    garlic minced
  • 1 Tbsp
    grated ginger
  • 2 c
    hoisin sauce
  • 1/2 c
    fresh lime juice
  • 1/2 c
    red wine
  • DUCK
  • 1
    4 or 5 pound duck washed and dried and excess fat removed.
  • salt and pepper
  • 1
    limes quartered
  • 2 c
    chicken or duck stock preferably duck stock

How To Make hoisin-lime roasted duck w duck jus

  • 1
    Mix 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.
  • 2
    Place 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.
  • 3
    Roast the duck at 375 degrees for 35 minutes then tent the duck with foil and roast for 35 more minutes.
  • 4
    Remove 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.
  • 5
    Use 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.
  • 6
    Carve the duck and serve with the jus for dipping.

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