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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1174g) Recipe makes 2 servings |
||
| Calories 2359 | ||
| Calories from Fat 1110 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 123.3g | 189% | |
| Saturated Fat 33.2g | 166% | |
| Monounsaturated Fat 61.6g | ||
| Polyunsaturated Fat 18.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1543mg | 514% | |
| Sodium 3123mg | 130% | |
| Potassium 89mg | 2% | |
| Total Carbohydrate 15.4g | 5% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 12.2g | ||
| Protein 280.4g | 560% | |
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Ingredients
- 1 (5 lb) ducklings
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 1 1/2 teaspoons sugar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon powdered ginger
Directions
1
Wash and dry duckling.2
Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.3
Preheat oven to 350°F.4
Roast for 2 hours, turning and basting with drippings occasionally.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Duck > Whole
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Everyday
Featured Reviews for This Recipe
From: Paintpuddles
On Jun 16, 2008
Roast Duck was my husbands request for Father's Day. Gavethis version a try and the whole family enjoyed it. Duck came out perfect! Made my hubby very happy! Thanks
From: nascarmom
On Mar 21, 2008
This marinade was the best. I made extra and plan on using it on other things rather than just duck.
From: Earlie862
On Apr 18, 2003
The flavor combinations of the marinade was fantastic! I did get a little worried about this because it got very dark, almost black, while it roasted. I thought that I had ruined the duck that my husband had been looking forward to all day long. I was so wrong! The meat was very moist and the skin perfectly crispy and very delicious.
From: JustJanS
On Apr 7, 2002
I knew this would be good, and I wasn't disappointed! It was easy and the smell as it cooked was mouth watering. The only change made was to use fresh ginger as I always think dried ginger is for baking and fresh (if you have it on hand) for savoury.
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