Preheat oven to 375F. Pierce skin of duck with fork; rub duck with 1/2 teaspoon TABASCO sauce, and sprinkle with salt. Place on rack in roasting pan. Roast 1 1/2 hours or until temperature on meat thermometer reaches 190F. Meanwhile, in small saucepan, melt jelly over medium heat. Gradually stir in juices. Add ginger and remaining TABASCO sauce. In small bowl, stir together cornstarch and water until smooth. Add to saucepan. Stirring constantly, bring to a boil and boil 1 minute. Serve with Roast Duck. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 14.6mg||1 %|
|Potassium 165.6mg||4 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 37g|
|Protein 0.6g||1 %|
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Calories per serving: 151
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