Hoisin Duck Sauce Recipes

SOY ROAST DUCK WITH HOISIN GRAVY

Steps:

• Prick the duck's skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
• For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
• To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top - this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.

HOISIN SAUCE

Steps:

• Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

HOISIN BARBECUED DUCK

Steps:

• Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
• Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
• Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
• Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
• Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
• Remove from the grill and let rest for about 10 minutes before carving.
• Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
• This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.

HOISIN DUCK SAUCE

Steps:

• Mix all of the ingredients together in a shallow dish.

TRADITIONAL DUCK WITH PANCAKES AND HOISIN-LIME SAUCE

Steps:

• In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil. Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump. While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat. The air must travel all the way down the legs. Set blown up ducks aside. Mix the salt and 5-spice together and season the duck inside and out. In a large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal. Hook or tie the ducks by the neck and dip 3 times in the boiling glaze. Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin). The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast side up. A lot of fat will render off so be careful when removing. Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce.
• PANCAKES:
• Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible. Add the oils and work into the dough, Mix for 2 to 3 minutes until the dough is homogenous and pliable. Let rest 5 minutes. Roll out the dough into a long cylinder, 2 inches in diameter. Cut into 8 to 10 pieces. Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches. In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form. Keep covered with a damp, hot cloth. These may be done in advance, then steamed hot for service.
• HOISIN-LIME SAUCE:
• In a skillet on medium heat, add the oil to coat. Add the hoisin and stir, it should sizzle and bubble. Cook for only 1 minute then add the juice and stir. Transfer to a small serving dish.
• PLATING Lay out carved duck on a platter. Serve with hoisin-lime, scallions brushed (to brush on the hoisin) and pancakes.

HOISIN DUCK STIR-FRY

Steps:

• Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
• Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.

BOBBY FLAY'S DUCK AND HOISIN DUMPLINGS

Steps:

• To make the dough, mix the flour, salt, and 2 cups hot water in a large bowl until the dough just comes together. Turn it out onto a lightly floured surface and knead until smooth. The dough should be soft and pliable, not sticky. Form into a ball, cover with a clean cloth, and let rest at room temperature for 15 minutes.
• To make the filling, gently mix the duck, cabbage, green onions, cilantro, chives, egg, chili paste, hoisin, ginger, five-spice powder, allspice, and cornstarch in a large bowl; season with salt and pepper. To check for seasoning, fry a bit of the mixture in some hot oil until just cooked through; taste, and adjust the seasoning as necessary.
• Lightly flour a work surface and roll the dough, or pieces of it, about 1/8 inch thick (too thin and the dough will tear as you fill the dumplings). Cut out rounds with a 3-inch round cutter. Cover the dough with a towel or piece of plastic wrap as you work. Have a small bowl of water next to you.
• Spoon a scant tablespoon of the filling onto the middle of a dough round, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you about six times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
• Heat 2 tablespoons canola oil in a 10-inch skillet over high heat until it begins to shimmer. Add the dumplings (in batches of about 8) in concentric circles. They should be touching. Cook until the bottoms are golden brown, 2 to 3 minutes (reduce the heat if they are browning too quickly). Add enough water to reach about a quarter of the way up the sides of the dumplings. Be careful; it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 5 minutes. Uncover the skillet, and if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
• Serve the dumplings immediately, with the dipping sauce and lime slices.
• Whisk all the ingredients together in a bowl.