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