HOISIN-ROASTED
DUCK WITH SWEET POTATOES
Here’s my easy version of
the famed Peking Duck, a delicious dish that
nonetheless takes lifetimes to prepare. This one-pot variation, which
features sweet potatoes (wonderful with the duck), is much, much simpler
to make, and you still get crispy skin, savory meat, and the hoisin-sauce
"accompaniment," not to mention deliciously roasted sweets
that have absorbed the tasty duck drippings.
Serves 3 to
4
-
One 5-
to 6-pound duck, rinsed and dried, and visible fat removed
-
Kosher
salt and freshly ground black pepper to taste
-
1 1/2
cups Hoisin-Lime Sauce
-
1/2 cup
red wine
-
2 large
onions, cut into 1/4-inch slices
-
4 large
sweet potatoes, washed and cut into 6 to 8 wedges each
1.
Season the duck inside and out with salt and pepper. In a medium bowl,
combine the Hoisin-Lime Sauce and the wine. Rub
the duck generously with the mixture inside
and out, and marinate in the mixture, refrigerated, for at least 2
hours and up to overnight.
2. Place a
roasting pan in the oven and preheat the oven to 375°F.
3.
Combine the onions and potatoes in a large bowl. Season with salt and
pepper, and toss.
4.
Open the oven and carefully spray the roasting pan with nonstick cooking
spray. Place one potato wedge in the pan. The
potato should sizzle; if not, remove it and
continue to heat the pan. When the pan is very hot, add the potato
mixture to the pan and place the duck on
top, breast side up. Turn the pan back to front and
roast until the duck is brown, 35 to 40 minutes. Tent the duck with foil
and continue to roast until the duck is
cooked through, or the legs are easily moved, 30
to 35 minutes more. Transfer the duck to a cutting board and let rest
for 10 to 15 minutes.
5.
Using a flat spatula, loosen the potato mixture from the pan and
transfer to the center of a platter. Place
the whole duck on the potatoes, breast side up, and carve
at table. You may also carve the duck before serving, separating the
legthighs from the wings, and slicing the
breast.
