Page 1
Page 1
Started By
Message

Hoover Sauce Recipe

Posted on 8/19/12 at 11:23 am
Posted by Sprescott
Member since Oct 2009
245 posts
Posted on 8/19/12 at 11:23 am
Does anyone have a close version of the actual recipe. Have read so many great things, would love to try it. Thanks in advance.
Posted by FleuryNipples
Member since Apr 2012
2869 posts
Posted on 2/18/14 at 3:02 pm to
Bump
Posted by Stadium Rat
Metairie
Member since Jul 2004
9676 posts
Posted on 2/18/14 at 3:32 pm to
The creator said he was going for a Cantonese Roasted Duck taste, so that would be a starting point. In that dish, vinegar is mixed with maltose or honey and brushed on the outside of the duck. Ginger, scallions, hoisin sauce and other stuff goes inside the bird.

Here's a typical recipe: The bolded items would be my starting point. Maybe add soy sauce and a little chicken base.

Ingredients:

One 4 1/2 lb (2 kg) oven-ready duckling
2 teaspoons salt
4 tablespoons maltose or honey
1 tablespoon rice vinegar

1/2 teaspoon red food coloring (optional0
about 1/2 pint (280 ml) warm water

For the Stuffing:
1 tablespoon oil
1 tablespoon finely chopped spring onion
1 teaspoon finely chopped fresh ginger root
1 tablespoon caster sugar
2 tablespoons Chinese rice wine (or dry sherry)
1 tablespoon yellow bean sauce
1 tablespoon hoisin sauce

2 teaspoons five-spice powder
Preparation:

Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.

Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.

Dissolve the maltose or honey with vinegar and red food coloring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours.

To cook: preheat the oven to 400 degrees F. (200 degrees C./Gas 6). Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 350 degrees F. (180 degrees C., Gas 4) after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.

To serve: let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy. Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.

This post was edited on 7/3/16 at 8:14 pm
Posted by KosmoCramer
Member since Dec 2007
77587 posts
Posted on 7/3/16 at 7:32 pm to
Bump
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram