Hoisin Barbecued Duck


by: Cristal

By keeping the lid closed as much as possible, you will capture the smokiness that gives grilled food its unique appeal.


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serves: 4

1 whole duck (5 1/2-6 pounds)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup hoisin sauce, divided

Nutrition Facts
Hoisin Barbecued Duck

Servings Per Recipe: 4

Amount per Serving

Calories: 2628

  • Total Fat: 247.2 g
  •     Saturated Fat: 82.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 475.9 mg
  • Sodium: 1762.7 mg
  • Total Carbs: 21.3 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 13.1 g
  • Protein: 73.3 g

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1.  Remove and discard the neck, giblets, and any excess fat from either end of the duck. Prick the duck Skin all over with a small knife, especially along the sides under the breasts, to allow fat to escape during cooking. Fill a large pot with enough water to cover the duck and bring it to a boil. Carefully lower the duck into the water. Place a heavy lid or plate on the duck to keep it submerged [ducks float]. After the water comes back to a boil, lower the heat to a simmer and cook the duck for 15 minutes. Place a long handled spoon or closed tongs into the duck cavity, and carefully remove the duck from the water, allowing the liquid from the cavity to drain back into the pot. Place the duck on a rimmed baking Sheet lined with paper towels and pat dry, inside and out.

2.  Season the duck with the salt and pepper inside and out. Bend back the wings and tie the legs together with twine. Grill over Indirect High heat for 30 minutes. Brush the duck all over with 2 tablespoons of the hoisin sauce. Continue to grill until the skin is dark brown, about 10 minutes more [turn if necessary to prevent sauce from burning on bottom]. Remove from the grill and let rest for 10 to 15 minutes before carving. Serve warm with the remaining hoisin sauce.

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