Try this Roast Honey Duck #3 recipe, or contribute your own.
Suggest a better description1. Boil water in a large pan and lower in duck to scald; then remove quickly and drain at once, discarding liquid. Hang bird to dry overnight in a cool, airy place. 2. Boil remaining water and stir in honey to dissolve. Brush over duck skin and let dry somewhat. Repeat 3 or 4 times to saturate skin with honey. 3. Rub duck cavity with salt. Hang duck overnight again to dry in a cool, airy place. 4. Combine sherry, sweet vegetable sauce, sugar, vinegar, hot sauce and sesame oil. Rub mixture into duck cavity. Meanwhile preheat oven to 450 degrees. 5. Place duck on a rack over a drip pan containing several inches of water and roast 20 minutes. Reduce heat to 250 degrees and roast 40 minutes more. From
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 106 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.3mg | 0 % | |
Potassium 44.6mg | 1 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 26.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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