Try this Hoisin-glazed duck recipe, or contribute your own.
Suggest a better descriptionRemove any excess fat from the tail end of the duck. Using a fork, prick holes all over the duck, especially in the fat of the breast and thigh areas (this will help some fat to render out).
Place the duck breast side down in a steamer and steam for about 30 minutes to render some fat. Remove from steamer.
Set aside about half of the hoisin sauce and use it to lightly glaze the duck. Tuck, the tips of the wings behind the duck's back. Smoke the duck until the internal temp of the thigh reaches 180 degrees, about 2 hours. Halfway through that time, tilt the duck up on it's legs and let the juices in the cavity pour into the water pan. Carve the duck and serve with the remaining hoisin sauce.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 94 | ||
Calories from Fat: 13 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 689.1mg | 24 % | |
Potassium 50.8mg | 1 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 17.6g | ||
Protein 1.4g | 2 % | |
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: 94
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