ROASTED SHREDDED HOISIN DUCK
suggest adding about 1 cup of Roasted Shredded Hoisin Duck (see below).
SERVES 4
One 4½ lb fresh duck
Fine sea salt and freshly ground black pepper 1½ cups Hoisin Marinade (page 95)
Preheat the oven to 325°F.
Remove any giblets and the neck from the cavity and discard or reserve them for another use.
Lay the duck on a rack inside a roasting pan, breast side up. Season generously with salt and pepper. Slow-roast for 2 hours.
Remove the duck from the oven and use the point of a sharp knife to prick holes in the skin surrounding the breasts and thighs. Return to the oven and cook for another 1 hour and 15 minutes.
Carefully remove the roasting pan from the oven (it will contain a significant amount of melted duck fat). Transfer the duck to a cutting board and let it rest for 30 minutes. In the meantime, strain the hot fat and juices into a heatproof container. Let the juices cool completely and then transfer the fat (which will have risen to the top) to a different container and refrigerate it. It is especially excellent for pan-frying or roasting potatoes, and will keep for weeks in the fridge.
While the duck is cooling, make the
Hoisin Marinade.