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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (276g) Recipe makes 6 servings The following items or measurements are not included below: 3 star anise ginger juice |
||
| Calories 912 | ||
| Calories from Fat 748 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 83.2g | 127% | |
| Saturated Fat 27.9g | 139% | |
| Monounsaturated Fat 39.5g | ||
| Polyunsaturated Fat 10.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 1192mg | 49% | |
| Potassium 537mg | 15% | |
| Total Carbohydrate 9.3g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 7.9g | ||
| Protein 25.7g | 51% | |
Ingredients
- 1 whole duck, 4 lbs
- 3 whole star anise
- 1 sprig parsley
- 1/4 cup soy sauce
- 1/2 cup orange juice, fresh
- 2 tablespoons honey
- 2 tablespoons sherry wine
- 1 teaspoon salt
- 1 teaspoon ginger juice
- water (enough to cover duck)
Directions
1
Boil water in a large kettle.2
Place duck, anise and parsley in boiling water; cook 10 minutes.3
Remove duck from water; let cool on rack for 2 hours.4
Preheat oven to 350*.5
Bake duck on rack in a roasting pan for 1 1/2 hours.6
Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.7
Pour half of mixture into cavity and brush remaining mixture on duck.8
Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.9
Transfer duck to a platter.10
Garnish with orange slices.11
Serve hot.
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Featured Reviews for This Recipe
From: DoubletheGarlic
On Jun 21, 2009
Our toddlers found great joy in calling this duck "yuck" (they loved it, actually), but all I could groan was "Wooow ... wow ... WOW!" when eating the gorgeous greasy crispiness of the soy-gingery duck fat. It was AMAZING! I was dubious about steps 1 & 2, but you really could taste the star anise in the cooked meat, and it made an excellent gravy base. WORTHY SUBSTITUTIONS: "Chilli" Soy Sauce for plain soy sauce, Ginger Wine for sherry, 1 T. minced gingerroot for ginger juice. I also added 1 minced garlic clove to the LOVELY, zingy marinade. [[Now about that gravy — duck giblets, 2" gingerroot, 2 leeks, and veg. boullion cube boiled 1 hr in the duck stock. 1/3 c. flour fried in 2 T. duck fat; gradually add strained duck stock until it is a "gravy" consistency. Add strained veggies/giblets(?), & puree. Add 1/4+ of the duck marinade, and salt to taste!]] THANKS for posting a restaurant-worthy recipe!
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