Rotisserie Duck with Hoisin Baste served with Grill

Name: Rotisserie Duck with Hoisin Baste served with Grilled Oranges, Scallions and Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Long Island duck, about 5 to 6 pounds; Salt and pepper; Hoisin Baste, recipe follows; 2 oranges, halved; 1 bunch scallions, cut into 3-inch pieces and soaked in ice water; 8 Chinese pancakes or 6-inch flour tortillas, warmed; Peanut oil for drizzling; 2 tablespoons peanut oil; 1 large red onion, coarsely chopped; 3 cloves garlic, coarsely chopped; 1 -inch piece peeled ginger, coarsely chopped; 2 cups diced plum tomatoes; 1/2 cup water; 1/2 cup hoisin sauce; 1/4 cup ketchup; 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 2 tablespoons honey; 1 tablespoon chile paste; Salt

Servings: persons

1 Long Island duck, about 5 to 6 pounds
Salt and pepper
Hoisin Baste, recipe follows
2 oranges, halved
1 bunch scallions, cut into 3-inch pieces and soaked in ice water
8 Chinese pancakes or 6-inch flour tortillas, warmed
Peanut oil for drizzling
2 tablespoons peanut oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 -inch piece peeled ginger, coarsely chopped
2 cups diced plum tomatoes
1/2 cup water
1/2 cup hoisin sauce
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon chile paste
Salt

1
One day before you grill the duck, set the duck on a baking rack set over a baking sheet and store in the refrigerator uncovered to dry.
2
Heat grill to medium heat and set up rotisserie.
3
Season duck with salt and pepper and skewer it onto the rotisserie rod.
4
Place a drip pan under the duck to catch the rendered fat.
5
Once the fat had begun to render off the duck, brush with the Hoisin Baste every 10 minutes.
6
Cook the duck for 1 to 1 1/2 hours for medium-rare doneness.
7
Remove from the grill and brush with more of the baste.
8
Let the duck rest for 10 minutes before slicing into thin slices.
9
Drizzle the oranges with peanut oil, Place oranges on the grill, flesh side down and grill until golden brown.
10
Remove from the grill and cut each 1/2 into 1/4's.
11
Drain scallions.
12
Place Hoisin Baste, 2 slices of duck and scallions onto each pancake.
13
Squeeze grilled orange over the meat, roll and eat.
14
Heat oil in a medium saucepan on side burners or on the grates of the grill.
15
Add onions, garlic and ginger and cook until soft.
16
Add remaining ingredients and season with salt.
17
Cook until the tomatoes cook down, about 25 to 30 minutes.
18
Use an immersion blender to puree or transfer the mixture to a blender and blend until smooth.
19
Return the sauce to the saucepan and cook until thickened, about 15 to 20 minutes.
20
Let cool to room temperature.

892

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 Long Island duck, about 5 to 6 pounds, Salt and pepper, Hoisin Baste, recipe follows, 2 oranges, halved, and more.

Yes, Rotisserie Duck with Hoisin Baste served with Grilled Oranges, Scallions and Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rotisserie Duck with Hoisin Baste served with Grilled Oranges, Scallions and Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions