Lee Remick's Barbecued Chinese Duck
- Total Time
- 30 minutes, plus overnight marination
- Rating
- Comments
- Read comments
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Ingredients
- 41-pound duck breasts
- 1cup sherry
- 2tablespoons brown sugar or honey
- 3tablespoons soy sauce
- 1teaspoon powdered ginger
- 1teaspoon powdered mustard
- Toasted sesame seeds for garnish
Nutritional analysis per serving (6 servings)
243 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 33 grams protein; 544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim excess fat and skin from the duck breasts. Combine the sherry, sugar, soy sauce, ginger and mustard and pour over the duck. Marinate several hours or overnight, turning occasionally.
- Step 2
Drain the duck and reserve the marinade. Grill for 20 to 25 minutes over medium heat, turning and moving duck to avoid flare-ups while basting frequently.
- Step 3
Allow the duck to rest for 5 minutes before slicing. Sprinkle with sesame seeds before serving.
Private Notes
Comments
I suggest substituting Shaoxing wine (the real thing, NOT cooking wine) for the sherry. I'm not sure when this recipe was first tried, but the peak of Lee Remick's acting career was from the late '50s to the early '70s. China wasn't open then, Shaoxing presumably wasn't readily available in the U.S. or Europe, and sherry was often used as a replacement. Today, however, we can use Shaoxing wine, which is widely used in Chinese cooking, including in dishes like this one.
Added some grated ginger too. Score the skin. Skin side down first. Must move on grill often. With a thickish piece, it’s hard to judge doneness even with a thermometer...