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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1173g) Recipe makes 2 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| 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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Browse similar recipes by category
- 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: Axe
On Nov 29, 2008
This was really very good, but given that duck skin is so greasy, most of the flavor went into the skin and therefore we didn't taste it much because we don't eat the skin. My suggestion would be to put the marinade in a baster and inject it under the skin to flavor the meat more. Great recipe! Thanks for posting!
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: 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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