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I figure that since this was my dinner last night during the Oscar’s and it was my own concoction, I might as well name this dish Duck “Oscar”.
(Otherwise known as “Hoisin And Honey Glazed Duck) 🙂
You might wonder why there are no side dishes in the pictures? – because there were none. I ate the whole duck by myself, so nothing else was needed. The duck was absolutely delicious, spicy and sweet at the same time, tender and succulent.
Bon Appetit ! Life is Good !
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remove the duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce
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baste the duck every ten minutes for another half hour
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- marinade duck with soy sauce, sriracha, kosher salt and granulated garlic
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- roast on a rack above a pan with water at 375F for about two hours, depending on size of duck
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- meanwhile, prepare a basting sauce of honey, hoisin sauce, garlic paste and sriracha
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- baste duck every ten minutes for another half hour
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- remove duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce
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- Duck “Oscar”
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- Duck “Oscar”
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ChefsOpinion 
As always Hans, I am sure it was very Yummy as all what you prepare, you can see that was cooked with LOVE 🙂
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Thank’s George,
it was and it was 🙂
Cheers
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If I actually make and eat all of the recipes I collect I won’t fit through my door. Duck isn’t available where I live unless you hunt it yourself, but I just might bribe my grandson next duck season to get me one, and clean it for me out there. I’ve cleaned my share of chickens, but live in town now and I think Management would frown on my cleaning a duck in here. But I am going to find a duck and make this, you can bet your boots on that.
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