Hoisin Barbecued Duck


  • 1 wholeduck, about 5-6 lbs
  • 1 teaspoonkosher salt
  • ¼ teaspoonfresh ground black pepper
  • ¼ cuphoisin sauce, divided

1 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 mu...

View full recipe at SpringPad


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