2 tbsp. canola oil
3-4 cloves of minced garlic
1 tbsp peeled, minced ginger
8 oz. hoisin sauce
juice of 2 limes
1/4 c additional canola oil
1/4 c port wine
2-3 peeled sweet potatoes cut in large chunks
2 c. coarsely chopped onions
4-6 lb. duck, or maybe a regular chicken
saute the ginger and garlic over medium heat for a couple of minutes, add the hoisin sauce and stir for a minute. Remove from heat and add lime juice and port. To make the sauce smoother, blend it or put it in the food processor.
Main Prep: remove giblets and neck. Season the bird with salt and pepper. Coat the bird in the sauce, both inside and out and let it marinade for 2 hours or more.
Combine the potato and onion chunks, add salt and pepper and toss.
Preheat the oven to 375 and heat the intended baking dish. Coat with cooking spray. Put in one chunk of potato. If it sizzles, add the veggies and put the duck on top, breast side up. I cooked it in shifts of 40 minutes. After the first shift, tent the bird with aluminum foil. I cooked it for 3 shifts of 40 min to get the meat thermometer to 175F near the bone. I probably should have let it go even longer on a lower heat, but it might cook faster at a lower altitude. I live in Denver.
When done, let the duck rest for 15 min before carving. Remove the potatoes and onions from the pan, skim fat, and be sure to use the gravy!
Would be really good with a fresh green salad and rice.