- Whisk the olive oil, soy sauce, lemon juice, 1 tablespoon hoisin sauce, dry mustard, sesame oil, garlic, honey and crushed red pepper in a bowl.
- Add the duck and turn to coat.
- Marinate in the refrigerator for 6 hours.
- Drain and reserve the marinade.
- Brush the duck with 2 tablespoons hoisin sauce.
- Grill the duck until cooked through.
- Boil the reserved marinade in saucepan for 5 minutes and serve as a dipping sauce.