Crispy Peking Duck with Low Sodium Hoisin Sauce

local_grocery_store Ingredients

• 1 whole Peking duck, cleaned and dried
• 2 tbsp kosher salt, divided
• 1/4 cup hoisin sauce, low sodium

restaurant_menu Method

1. 1.Preheat the oven to 375°F. Pat the duck dry with paper towels and season the cavity with 1 tbsp of kosher salt.
2. 2.Place the duck on a rack in a roasting pan and use a hair dryer to dry out the skin. Season the skin with the remaining kosher salt.
3. 3.Roast the duck for 2.5-3 hours, or until the skin is crispy and the internal temperature reaches 165°F. Let the duck rest for 10 minutes before carving.
4. 4.Serve the duck with the low sodium hoisin sauce.

lightbulb_outline Tips

• chevron_rightTo get that extra crispy skin, you can air dry the duck overnight in the refrigerator before roasting.
• chevron_rightMake sure to save the duck fat for future use, it's great for frying and roasting vegetables.