On Mother's Day, in addition to the Peking duck, I decided to do a barbequed duck as I didn't think the Peking duck would be enough to feed us all. I used the Hoisin Barbecued Duck recipe #116164 from recipezaar.com. For my Peking duck, I used a fresh duck with head, legs and tail still intact. For this, I used a frozen duck with the extremities removed.
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I removed the excess fat from both ends of the duck, around the tail and the neck. Then I pricked the duck skin with a knife, going sideways, being careful to avoid going into the meat. This helps to remove excess fat during the boiling process. Then I put the duck into a boiling pot of water and then simmered it. Because I had not adequately thawed the duck, I couldn't remove the giblets and neck from the body cavity before boiling. So, whereas the recipe called for boiling it for 15 minutes, I boiled it for 10 or 12 minutes, then removed it from the water to remove the giblets and neck, then boiled it an additional 8 or 10 minutes. This was not ideal and dried out the meat more than it should have. I patted the duck dry with paper towels, inside and out, then seasoned it, inside and out, with salt and pepper. I did not tie the legs together as the recipe suggested.
I placed the duck on the outdoor grill, with the two outside burners on and the two inside burners off, so the duck would not be under direct heat. I grilled it on high heat for 45 minutes, then removed the duck and brushed it all over with 2 tablespoons of hoisin sauce. I grilled it another 10 minutes, then removed it and let it sit another 10 minutes.
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We ate it alongside the Peking duck, with Chinese pancake, scallion and hoisin sauce. Below, the carved up bird
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and the carved off meat and intact legs and wings.
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It was good, but not anywhere near as good as the Peking duck (which was also a lot more work to prepare). I intend to use this recipe again, because it was not as good as it would have been if I had adequately thawed the bird. It was not as juicy as it would have been. It is definately an easier preparation than the Peking duck.
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