1. Wipe duck with a damp cloth. Rub lightly, inside and out, with salt. Preheat oven to 350 degrees. 2. Crush garlic and mince scallions; then combine soy sauce and sherry. Divide mixture in half. 3. Mix honey with one half. Rub into duck skin and let stand a few minutes until dry. Then repeat. (Reserve remainder of honey mixture. Combine it with 1 cup boiling water for basting.) 4. Pour remaining half of soy mixture into duck cavity. Place bird on a rack over a drip pan containing several inches of water. 5. Roast until done (about 1-3/4 to 2 hours), basting with reserved honey mixture at 15-minute intervals. (Add more water to drip pan as it evaporates.) From
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 6|
|Calories from Fat: 1058 (86%)|
|Amt Per Serving||% DV|
|Total Fat 117.5g||157 %|
|Saturated Fat 39.5g||197 %|
|Monounsaturated Fat 55.8g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 227mg||70 %|
|Sodium 316.1mg||11 %|
|Potassium 664.2mg||17 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.6g|
|Protein 34.8g||50 %|
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Calories per serving: 1234
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