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I do think of hoisin as savory, though, but maybe it's more salty. Whatever you want to call it -- savory or salty -- hoisin for sure. It's what we shmear on the crepes/pancakes when we order duck in a Chinese restaurant. Be sure to have scallions on the side if you're going with pancakes.
I'm not making Peking Duck, though. But I might use the hoisin sauce anyway - if only because I don't have to make it!
Two Ducks will be cooked on the rotisserie. Making an orange sauce to serve on the side for those that want it. I was going to do hoisin sauce as well, but the other meat for this dinner party is roast lamb. I started to feel like two sauces for the ducks was too many flavors.
I also put together a vegetarian lasagne for the one vegetarian guest.
So I'm preparing 3 entrees. And some potatoes below the rotisserie, roasting I all that gorgeous duck fat! Thank God every thing else is being prepared by others, and thank God that I can drink several glasses of wine as soon as dinner is served!
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Originally Posted by Jkgourmet
Two Ducks will be cooked on the rotisserie. Making an orange sauce to serve on the side for those that want it. I was going to do hoisin sauce as well, but the other meat for this dinner party is roast lamb. I started to feel like two sauces for the ducks was too many flavors.
I also put together a vegetarian lasagne for the one vegetarian guest.
So I'm preparing 3 entrees. And some potatoes below the rotisserie, roasting I all that gorgeous duck fat! Thank God every thing else is being prepared by others, and thank God that I can drink several glasses of wine as soon as dinner is served!
This sounds like a gorgeous feast! Enjoy!!!!
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Whatever you want to call it -- savory or salty -- hoisin for sure. It's what we shmear on the crepes/pancakes when we order duck in a Chinese restaurant. Be sure to have scallions on the side if you're going with pancakes.
