Simply Ming: Easy Techniques for East-Meets-West Meals
Hoisin-Roasted Duck with Sweet Potatoes
Page 50
Cuisine: Fusion | Course Type: Main Courses
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
My first duck, and don't look at my picture too closely, or you'll realize I cooked it upside down!
The duck marinaded in the Hoisin-Lime master recipe for about 24 hours. Sweet potatoes were cut in wedges, mixed with some sliced onions, and then this potato-onion mixture serves as a bed for the roasting duck.
I had never realized the copious fat that is packed all over a duck! I pulled off what fat I could see, but most seems to be just under the skin - and all the skin. The roasting duck drips over the potato-onion mix, making it taste amazing. The duck looked beautiful, although it took longer to cook through than the suggested time (about another 15 minutes). There is not so much meat on a duck (which is why a 5-6 lb duck only serves 3-4). My family was not enthusiastic about this, though if you can get past the skin, the meat is delicious.
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