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Nutrition Facts
Serving Size 1 (353g) Recipe makes 6 servings The following items or measurements are not included below: ground Chinese flower pepper
Calories 984
Calories from Fat 748		(76%)
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 3030mg		126%
Potassium 609mg		17%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 0.3g	1%
	Sugars 9.9g
Protein 27.0g		54%
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Roast Duck

Recipe #366089 | 1 day | 1 day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CJAY
Apr 16, 2009

This is another duck recipe from the Diana Liu cookbook. Takes a bit of time but is delicious served with chinese plum sauce.

1
Rub salt and chinese flower pepper on duck (inside and outside) and put green onions in the cavity.
2
Keep in refrigerator for 24 hours, take out 2 hours before baking.
3
Preheat oven to 450*.
4
Bake 45 minutes at 450* on roasting pan rack with breast up; reduce heat to 350* and continue baking 1 hour more.
5
Mix honey, soy sauce, and sherry.
6
Baste duck with sauce mixture; continue baking 30 minutes more; brushing 3 times until mixture is gone.
7
Remove duck and let cool 40 minutes.
8
Cut duck into bite-sized pieces; arrange pieces on platter.
9
Serve hot or cold.