Lee Remick's Barbecued Chinese Duck

By Jonathan Reynolds

Published July 5, 2003

Total Time
30 minutes, plus overnight marination
Rating
4(13)
Comments
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Featured in: FOOD; Lee and Me

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Ingredients

Yield:6 servings

  • 4 1-pound duck breasts

  • 1 cup sherry

  • 2 tablespoons brown sugar or honey

  • 3 tablespoons soy sauce

  • 1 teaspoon powdered ginger

  • 1 teaspoon powdered mustard

  • Toasted sesame seeds for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 233 milligrams cholesterol; 434 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 624 milligrams sodium; 61 grams protein; 3 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Allow the duck to rest for 5 minutes before slicing. Sprinkle with sesame seeds before serving.

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Ratings

4 out of 5
13 user ratings
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Comments

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Stephen F

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.

k

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...

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