Rotisserie Duck with Hoisin Baste served with Grilled Oranges, Scallions and Pancakes
- 1 Long Island duck, about 5 to 6 pounds
- Salt and pepper
- Hoisin Baste, recipe follows
- 2 oranges, halved
- 1 bunch scallions, cut into 3-inch pieces and soaked in ice water
- 8 Chinese pancakes or 6-inch flour tortillas, warmed
- Peanut oil for drizzling
- Hoisin Baste:
- 2 tablespoons peanut oil
- 1 large red onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 -inch piece peeled ginger, coarsely chopped
- 2 cups diced plum tomatoes
- 1/2 cup water
- 1/2 cup hoisin sauce
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon chile paste
DirectionsWatch how to make this recipe
One day before you grill the duck, set the duck on a baking rack set over a baking sheet and store in the refrigerator uncovered to dry.
Heat grill to medium heat and set up rotisserie. Season duck with salt and pepper and skewer it onto the rotisserie rod. Place a drip pan under the duck to catch the rendered fat. Once the fat had begun to render off the duck, brush with the Hoisin Baste every 10 minutes. Cook the duck for 1 to 1 1/2 hours for medium-rare doneness. Remove from the grill and brush with more of the baste. Let the duck rest for 10 minutes before slicing into thin slices.
Drizzle the oranges with peanut oil, Place oranges on the grill, flesh side down and grill until golden brown. Remove from the grill and cut each 1/2 into 1/4's.
Drain scallions. Place Hoisin Baste, 2 slices of duck and scallions onto each pancake. Squeeze grilled orange over the meat, roll and eat.Hoisin Baste:
Heat oil in a medium saucepan on side burners or on the grates of the grill. Add onions, garlic and ginger and cook until soft. Add remaining ingredients and season with salt. Cook until the tomatoes cook down, about 25 to 30 minutes. Use an immersion blender to puree or transfer the mixture to a blender and blend until smooth. Return the sauce to the saucepan and cook until thickened, about 15 to 20 minutes. Let cool to room temperature.
Yield: 2 cups
Recipe courtesy of Bobby Flay