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      RECIPE TITLE "HOISIN-ROASTED DUCK WITH SWEET POTATOES" recipe from Simply Ming: Easy Techniques for East-Meets-West Meals

    yields Serves 3 to 4 time--- difficulty easy

    Here's my easy version of the famed Peking Duck, a delicious dish that nonetheless takes lifetimes to prepare. This one-pot variation, which features sweet potatoes (wonderful with the duck), is much, much simpler to make, and you still get crispy skin, savory meat, and the hoisin-sauce "accompaniment," not to mention deliciously roasted sweets that have absorbed the tasty duck drippings.


    • One 5-to-6 pound duck, rinsed and dried, and visible fat removed
    • Kosher salt and freshly ground black pepper to taste
    • 1 1/2 cups Hoisin-Lime Sauce (page 46)
    • 1/2 cup red wine
    • 2 large onions, cut into 1/4-inch slices
    • 4 large sweet potatoes, washed and cut into 6 to 8 wedges each


    1. Season the duck inside and out with salt and pepper. In a medium bowl, combine the Hoisin-Lime Sauce and the wine. Rub the duck generously with the mixture inside and out, and marinate in the mixture, refrigerated, for at least 2 hours and up to overnight.

    2. Place a roasting pan in the oven and preheat the oven to 375 degrees Farenheit.

    3. Combine the onions and potatoes in a large bowl. Season with salt and pepper, and toss.

    4. Open the oven and carefully spray the roasting pan with nonstick cooking spray. Place one potato wedge in the pan. The potato should sizzle; if not, remove it and continue to heat the pan. When the pan is very hot, add the potato mixture to the pan and place the duck on top, breast side up. Turn the pan back to front and roast until the duck is brown, 35 to 40 minutes. Tent the duck with foil andcontinue to roast until the duck is cooked through, or the legs are easily moved, 30 to 35 minutes more. Transfer the duck to a cutting board and let rest for 10 to 15 minutes.

    5. Using a flat spatula, loosen the potato mixture from the pan and transfer to the center of a platter. Place the whole duck on the potatoes, breast side up, and carve at table. You may also carve the duck before serving, separating the leg-thighs from the wings, and slicing the breast.

    HOT! We recommend:

    Simply Ming Simply Ming
    With more than 100.000 copies sold, Ming Tsai's Blue Ginger showed how ready American cooks are to try their hands at creating the East-West fare Ming prepares on his popular Food Network shows and at his acclaimed restaurant. Now, Simply Ming is here to make East-west easier than ever, without losing any of its savory appeal. Using a time-honored chef's trick-of-the-trade, Ming simplifies preparation by creating 25 flavor bases that can be made well in advance and used to make three completely different and remarkably easy dishes, each with true East-West flair. Imagine spending half an hour on the weekend making black bean oil or cilantro pesto, then walking in the door after work and turning out Grilled shrimp and Pasta with Asian Pesto or Steamed Clams in Black Bean Sauce in about 20 minutes. Simply Ming is simply filled with irresistible ideas. It's a book that all of Ming's countless fans will embrace.


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