Brome Lake duck in sweet & savoury sauce
- Preparation : 5 minutes
- Cooking : 255 minutes
- Portions : 4
- 1 Brome Lake whole duck
- 90 ml (6 tbsp) hoisin sauce
- 60 ml (1/4 cup) soy sauce
- 30 ml (2 tbsp) honey
- 3 cloves garlic, pressed
- 300 ml (1¼ cup) duck stock
Rinse duck and pat dry. Place the duck, garlic, hoisin sauce, soy sauce and honey in a resealable plastic bag and marinate in the refrigerator for at least 6 hours or overnight.
Preheat the oven to 180 °C (350 °F).
Place the duck on a rack in a roasting pan. Pour the marinade and duck stock over top. Bake covered on lower rack for about 2 hours or until a meat thermometer registers an internal temperature of 70°C (160°F). Baste duck with cooking juices every 20 minutes. Uncover, and continue cooking and basting for another 30 minutes so the skin may brown.
Use the baster to collect the sauce at the bottom of the pan, leaving behind any fat floating on top. Transfer to a gravy boat for serving.
Serve the duck with jasmine rice and sautéed vegetables.