Duck in sweet-savoury sauce
Duck in sweet-savoury sauce

Preparation time 30 minutes

Total time: 2 hours 35 minutes

Ingredients

Duck in sweet-savoury sauce

  1. 1 whole duck, about 2.3 kg (5 lb.)
  2. 3 garlic cloves, pressed
  3. 90 mL (6 tbsp.) hoisin sauce
  4. 60 mL (¼ cup) sodium-reduced soy sauce
  5. 30 mL (2 tbsp.) honey
  6. 60 mL (¼ cup) vegetable broth with no salt added
  7. 15 mL (1 tbsp.) canola oil
  8. 1 sweet red pepper, cut in strips
  9. 1 sweet yellow pepper, cut in strips
  10. 1
  11. 625 mL (2½ cups) snow peas, trimmed
  12. 30 mL (2 tbsp.) black or white sesame seeds, for garnish
  13. 30 mL (2 tbsp.) snipped fresh cilantro, for garnish
  14. 1 squash (of choice), seeded, peeled, cooked, and puréed

Asian pear and daikon salad

  1. 250 mL (1 cup) thinly sliced daikon
  2. 250 mL (1 cup) unpeeled, thinly sliced Asian pears
  3. 45 mL (3 tbsp.) snipped fresh mint leaves

Vinaigrette

  1. 45 mL (3 tbsp.) sesame oil 
  2. 15 mL (1 tbsp.) rice vinegar 

Directions

  1. Place the duck, garlic, hoisin sauce, soy sauce, and honey in a resealable plastic bag to marinate in the fridge for at least six hours.
  2. Preheat oven to 350°F (180°C).
  3. Place the duck on a rack in a roasting pan and pour the marinade and vegetable broth over top. Bake covered on lower rack for about 2 hours or until meat thermometer registers an internal temperature of 70oC (160oF). Baste regularly with juices from the pan. Uncover a half-hour before the end of cooking so the skin may brown.
  4. Heat the canola oil in wok over high heat and stir-fry the sweet peppers and snow peas for 5 minutes. Set aside.
  5. Transfer the duck to a serving dish and arrange vegetables around it. Garnish with sesame seeds and cilantro. Serve with puréed squash and the Asian pear and daikon salad dressed with vinaigrette.

Aide-gourmet tip: Prepare the salad an hour ahead of time by mixing all the ingredients together and then place it in the refrigerator.

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