Cayobo's
Hulilau Duck

Long time Key Westers will remember The Hukilau, and their unforgettable Duck entree.
Well, Alan Merrill is a long time friend of ours, and when he closed The Hukilau.... he gave me the recipe for Hukilau Duck.

Ingredients:

2 Ducks
Clean all fat, wash and dry
Prick Ducks with metal skewer between skin and meat, spaced 1/2 inch between piercings.

Preheat oven to 450

1st sauce:
1 cup soy sauce
1 cup sherry
1/3 cup Hoisen sauce
1/2 hand full Ginger
Cinnamon to taste
1 hand full of scallions
(If you like you may fill the cavity with quartered apples and celery stalks.)

Wisk all ingredients thoroughly.

Place Ducks on a rack in cooking vessel.
Rub some of the mixture into duck skin and cavity.
Pour mixture over Ducks.
Cook covered for 1 hour.
Remove from oven.
Pour off liquid.
Wrap leg and wing ends w/ aluminum foil.

Reduce heat to 250

2nd sauce:
1 cup soy sauce
1 cup sherry
1/2 cup honey

Pour 2nd sauce over duck.
Cook uncovered 3 hours - basting frequently.
Let duck rest 15 minutes before carving.

Serve with assorted side dishes.

This year I serve it with Parsnip Puree with Grand Marnier, Brussel sprouts with Pancetta, and skillet browned potatoes.