- Recipes Home
- Interest Groups
Shredded Barbecue Duck Recipe
|Duck||4 1⁄2 Pound (2 Kilogram)|
|Garlic||1 Clove (5 gm), crushed|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Honey||15 Milliliter (1 Tablespoon)|
|Hoisin sauce||15 Milliliter (1 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Chili pepper sauce||1 Teaspoon (5 Milliliter)|
|For barbecue sauce|
|Finely grated fresh ginger||1⁄2 Teaspoon (2.5 Milliliter)|
|Light soy sauce||15 Milliliter (1 Tablespoon)|
|Dry sherry||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 4560 Calories from Fat 2938
% Daily Value*
Total Fat 326 g501.5%
Saturated Fat 105.1 g525.4%
Trans Fat 0 g
Cholesterol 1633.3 mg
Sodium 3513.1 mg146.4%
Total Carbohydrates 26 g8.6%
Dietary Fiber 0.89 g3.6%
Sugars 17.3 g
Protein 358 g717%
Vitamin A 36% Vitamin C 180%
Calcium 12% Iron 475.1%
*Based on a 2000 Calorie diet
Clean duck and dry with paper towels.
Combine garlic, sesame oil, honey, hoisin, soy and chili pepper sauces.
Brush marinade over duck.
Place duck on rack in baking dish.
Cover with aluminum foil and bake 1 hour, brushing occasionally with marinade.
Remove foil, and bake a further 30-40 minutes or until cooked.
Juices should run clear when thigh is pricked with a skewer.
Allow duck to stand 15 minutes before slicing into thin strips.
Separate the legs and wings at the joints.
Serve duck arranged in layers on platter with wings and legs at end of platter.
Serve hot or cold.
To make sauce, combine all ingredients in a pan, heat through and serve in a gravy boat.