1. Bone duck (see "HOW-TO SECTION"). Cut breast in two and spread bird out flat, skin-side down. 2. Cut onions in wedges. Heat oil and stir-fry onions to soften slightly. Transfer to a bowl. 3. Mince garlic and ginger root. Add to bowl along with hoisin sauce, sherry, sugar, soy sauce, Five Spices, salt and pepper. Blend well and spread over inside surface of duck. Sew up bird securely to seal in mixture. Rub remaining soy sauce over duck skin. 4. Heat remaining oil and brown duck on all sides. Meanwhile bring water to a boil. 5. Add 1 cup boiling water to bowl in which seasoning mixture had been blended originally; stir up leftover bits to make a sauce, then pour over duck. Add enough of remaining boiling water to barely cover duck. Simmer, covered, until duck is puffed up and tender (1 to 1-1/2 hours). Meanwhile wash spinach and remove tough stems. 6. Transfer 1/2 cup duck gravy to another pan and reheat. Add spinach, stirring to soften slightly. Sprinkle spinach with salt to taste and transfer to a serving platter. Place duck on top, breast-side up. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 94 (62%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 0.2mg||0 %|
|Sodium 239.4mg||8 %|
|Potassium 501.8mg||13 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 10.2g|
|Protein 3g||4 %|
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: 152
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!