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