This is a favorite dish of the Poe Family – you will love the deep flavor that comes from using our homemade Hoisin Sauce recipe, and our special method of preparing the duck will definitely give you great texture. As with all great Chinese American foods, this recipe is quite work intensive so plan well in advance and begin the process the day before you plan to eat the duck.

1 (5 lb) duck, thawed, giblets removed
2 tablespoons light honey
2 tablespoons sherry or dry white wine (sherry preferred)
1 tablespoon white vinegar
3 tablespoons (about 1.5oz or 42.5g) Better Batter Gluten Free Flour
1 bunch spring or green onions, bundled
1/2 cup hoisin sauce
2 teaspoons dark sesame oil
1 Tbsp water
1 recipe either Tortillas or 1 recipe Crepes, made paper thin and not allowed to brown (tortillas preferred)

Chopsticks for prep

You will want to make sure your fridge is clear, with enough open space to dry a duck with wings extended, at least 8 hours or overnight.
Working with a well rinse, well dried duck, insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint. Repeat with the second chopstick going toward the second wing. Eventually both wings should stick out straight, as if the bird is flying.
Bring 6 cups of water to boil in a pot or wok.

Add honey and stir to dissolve.

Whisk together the sherry or wine, vinegar, and Better Batter Flour. Immediately add to the boiling water in the pot/wok and whisk thoroughly to combine. When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck, making sure all surfaces are covered. Turn the duck and coat the other side.

Repeat this process twice and remove duck from the liquid..

Plae onto a well greased nonstick wire rack and place on a cookie sheet in your fridge, uncovered. Allow to dry overnight or at least 8 hours.

When ready to cook the duck:
Place a roasting pan on lower oven rack and fill with3 inches of water.

Remove the duck from the fridge and gently remove the duck from the rack. Oil the rack again and place rack above pan.

Turn oven to 350, and allow duck to come to room temperature, about 15 minutes.

Remove the chopsticks from the duck, then place duck on oiled rack in center of oven breast side up.

Cook 30 minutes. Turn duck breast down and cook for another 45 minutes. Turn breast up and cook for another 30 minutes or until skin is dark brown. Remove from oven and allow to rest for 15 minutes

While duck is resting prepare spring or green onions for use as brushes. Keeping onions bundled, trim roots,cut off most of green part, leaving 3 inches of green.
Carve duck and separate meat and skin. Save skin to eat, on side, as desired.

Mix prepared hoisin with sesame oil and water.

To serve: Use spring onion bundles to wipe hoisin mixture on to crepes or tortilaas, add duck skin and meat and a piece of spring onion. Fold one end over and roll up like a burrito.