Wednesday, April 13, 2016

Hoisin and Honey Roast Wild Duck (a very small appetizer for 1-2)

This is my first flight to table dish and I mean it literally! If you have been following my blog you may have seen my previous post on How to Prepare a Whole Bird for Consumption. A huge thank to my friends Jim and Karen for saving the unlucky duck that crashed and died outside their home for me. This is what I call good friends!

Because this duck lived a life in the wilderness it ate mostly seeds and plants as I saw when I was performing what I joked was my bird autopsy. As a result the meat is very lean as expected. If you think this bird has enough meat for a meal for even one person you are mistaken. I would call this dish a small bite. I can guarantee that after you eat this dish you will still be quite hungry! 

To be honest my mother was a bit horrified when she learned I had cooked a dead duck from the wild. She is concerned that it may be sick with some virus. I am sure she is thinking the bird flu. I argued that the food (meat, seafood, vegetables and etc) we eat in this world may be contaminated with all sorts of chemicals, bacteria or viruses and we have no way of knowing how bad they really are. This meat I had probably contained much less toxins than what I consume on a daily basis. Let's be realistic here, unless you are totally self-sufficient and grow all of your food organically for your own consumption you really do not know every detail of your food ingredients including the spices. In recent years I met only 2 people who claimed to be totally self-sufficient and they are located in Hawaii. One was able to grow everything he needed on his land on the Big Island, until Pele came and engulfed his entire land with hot lava, that was the end of that. However, he perseveres and since then is slowly growing some plants with what little soil he has been making from compost. The other person told me he is able to grow everything he needs on his land on Maui. I can tell you that not being able to eat clean or natural food is a real concern for many of my relatives living in Southeast Asia. They have no other choice but to eat the meat, seafood and vegetables that have been exposed to large amounts (often times unregulated) antibiotics, fertilizers and other potentially harmful chemicals.

My mother was curious to know if my husband ate any of the duck. She seemed surprised when I shared with her that not only did he eat the meat, kidney, heart, gizzard, there was even part of the tail that he thought was tasty! I have a feeling that she thinks I have gone off the deep end or that I am coercing my husband to eat things he normally would not do on his own. OK, I assure you I did not tie him up (well, so far I have not) and force feed him any of my dishes. He ate everything on his own free will...perhaps since there is really nothing else to eat in the house. 

marinaded duck ready to be baked in the oven
Hoisin and Honey Roast Wild Duck (a very small appetizer for 1-2)

Ingredients:

1 wild duck, de-feathered and cleaned (How to Prepare a Whole Bird for Consumption)
Salt and pepper
1/2 onion, sliced
3 thin slices of ginger
1 tangerine peel
Juice from 1/2 tangerine
2 skewers
About 2 Tbsp hoisin sauce
About 1 Tbsp honey
Drizzle of olive oil
1 sheet tin foil

Method:

1) Preheat the oven at 350 degrees F.
2) Sprinkle the interior of the cleaned duck with salt and pepper.
3) Stuff the duck's cavity with onion, ginger, tangerine peel and juice.
4) Close the cavity by skewering the skin seal it together.
5) Rub the exterior of the whole duck with hoisin sauce and honey.
6) Drizzle the duck with some oil. Season the entire duck with more salt and pepper.
7) Roast the duck breast facing down (I used a roasting pan with a rack), cover the top with a piece of tin foil to prevent it from drying out.
8) Bake for about 30 hour.
9) Flip it to its back and bake for about another 30 minutes or until the breast is cooked.
10) Remove the foil and brown the duck by broiling it for about 2 minutes on each side.

*Test for doneness by piercing a sharp knife into the thickest part of the duck which is the breast.

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