Here is a recipe we enjoy that a friend was also interested in, so I thought I’d pass it along. We use it as a sauce & marinade for roasted duck (something I never had until recently — my husband has fond memories of delicious duck from when he was living in China). I am sure it would also be great with chicken or turkey, and probably even in tofu/veggie dishes as well.
Hoisin Sauce Marinade (very good with roasted duck)
1/2 cup plus 2 tablespoons canola (or other vegetable) oil
2 tablespoons minced garlic
1 tablespoon peeled and minced fresh ginger
2 cups hoisin sauce (in jars – asian food aisle)
1/2 cup fresh lime juice (I used store-bought lime juice, it was fine)
Salt and freshly ground black pepper to taste
1/2 cup red wine (to add right before marinading)
1. Heat a large pan (or wok) over medium heat. Add 2 tablespoons of oil, then garlic and ginger. Saute until soft, about 2 minutes. Add the hoisin sauce and stir to prevent burning. Cook, stirring, for 1 minute, then add the lime juice.
2. Pour mixture into a blender and blend (you might want to put a towel on top just in case, as hot sauce flying everywhere is not good, take it from me!), drizzling in the 1/2 cup oil. Season with salt and pepper. Cool thoroughly and use, or store in refrigerator for up to two weeks.
3. Now, if you are making roast duck, rinse and towel dry the cold, nasty carcass (as you can see, this is not my favorite step) and season inside and out with salt and pepper. Mix the hoisin marinade above with 1/2 cup red wine, and slather over duck, inside and out as well. Marinade in the mixture for at least 2 hours, or as long as overnight.
4. Preheat oven to 375°F. Place duck breast side up in a roasting pan (you can set the duck on a bed of sliced onions and regular or sweet potatoes, for a real treat) and cook for 35-40 min. Tent the duck with foil (to avoid burning the skin) and cook for another 30 mins or so, until meat is done and juices run clear (most recipes say roast for 20 minutes per pound, or until internal temperature reaches 180°F (82.2°C). Let rest for 10-15 minutes before serving.
Yum, you should try it, it really is good!
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