Rinse Ducks inside and out. Remove giblets. Pat Dry.
Blend Ginger, Cinnamon, Nutmeg, White Pepper and cloves. Dust 1/2 teaspoon inside Duck Cavity. Rub remaining spice mixture evenly over the exterior of the Ducks. Close the abdominal Cavities with Skewers or sew shut. Wrap each Duck in foil, making sure it is tightly sealed. You can do this ahead of time and refrigerate if you desire.
Preheat Oven to 425°. Place Ducks wrapped in foil side by side in a large pan on a rack and bake for 1 hour Breasts side Up. (Longer for larger birds). Take out, open one end and drain out Fat. (You can save for Soup or sauces.)
Remove from Oven and let stand for 15 minutes. Open one end and drain the juices.
Remove Foil. Prick Skin with a fork. Return to pan and rack and bake at 375° for 40 Minutes.
(Note: If Duck does not cook off a lot of it's fat, for future Ducks in your Oven add time to initial Bake, increase over 1 1/2 Hours in 30 minute increments. Different brand ducks will also have different amounts of fat. So adjust to your personal tastes)
Bake Buns per package instructions. Or if making 1000 layer buns, make ahead of time.
Blend Honey and Soy Sauce thoroughly
Once Duck is cooked to your liking with enough Fat rendered off. Remove from Oven. Raise Oven Temp to 500°.
Brush Honey/Soy Sauce mixture onto Ducks.
Return to Oven for 5-10 minutes, taking care not to Char, but you want to crisp up the skin.
Sauce. Blend 1 cup of jam with 1-2 Tablespoon of Hoisin sauce. Make to your personal taste. This is also an excellent sauce for Rumaki, Won Tons, Egg Rolls etc.. Traditionally this is served with a Chinese Plum Sauce, but I prefer the Jelly/Hoisin Sauce.
Let Ducks cool slightly, 5-10 minutes. Cut Ducks in half with Shears. Put half of Duck on each Persons plate. Put Sauce and Green onions in small dipping bowls for each plate. Add some Buns to plate and put extras in bowl on table.
To Eat, Peel several layers of Bun, Cut Duck meat along with skin, cut out excess Fat if not rendered off adequately. Place on Bun with Sauce and Green onions to taste. Eat all together.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 704.7mg||19 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 11.1g|
|Protein 3.9g||6 %|
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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: 67
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