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Nutrition Facts
Serving Size 1 (644g) Recipe makes 2 servings The following items or measurements are not included below: fresh ginger
Calories 893
Calories from Fat 223		(25%)
Amount Per Serving		%DV
	Total Fat 24.8g	38%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 12.3g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 308mg		102%
Sodium 4231mg		176%
Potassium 520mg		14%
Total Carbohydrate 50.0g		16%
	Dietary Fiber 1.2g	4%
	Sugars 39.0g
Protein 64.1g		128%
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Ebony Duck

Recipe #396703 | 3¼ hours | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cecily Parsley
Oct 27, 2009

From Cynthia Wine's "Hot and Spicy Cooking: Food So Good, It Hurts." The name is inspired by the rich, warm colour of the skin after the duck has been roasted with soy sauce, honey and red pepers. It is as delicious as it looks and simple to prepare.

SERVES 2 -4 (change servings and units)

Ingredients

1-5 lb duckling
2 inches piece fresh ginger, peeled and thinly sliced
1/2 cup soy sauce
1/4 cup liquid honey
1/2 cup dry sherry
4 garlic cloves, peeled and quartered
4 teaspoons crushed red pepper flakes

Directions

1
Preheat oven to 325°.
2
Wash ducking and dry thoroughly inside and out with paper towels. Remove excess fat from body cavity.
3
Rub duck with sliced ginger and place slices of ginger in cavities, then rub with 4 tsp soy sauce and place on a rack in a shallow roasting pan. Let stand for 30 minutes.
4
Place duck in oven and begin to bake, uncovered.
5
Meanwhile, combine the remaining soy sauce, honey, sherry, garlic, and red pepper flakes in a saucepan. Bring to a boil, reduce heat, and simmer for 8 minutes, stirring occasionally.
6
After the duck has roasted for 1 1/2 hours, baste with soy sauce mixture. Baste again after another half hour, and continue roasting for 1/2 hour.
7
Duck will roast for a total of 2 1/2 hours.