Roast Duck
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INGREDIENTS
- 2 tb Light soy sauce
- 1 tb Starch ; dissolved in 2Tb
- 1 3-lb Long Island Duck ; (up to 4 lb)
- 2 tb Worcestershire Sauce
- 1 ts Sugar
INSTRUCTIONS
Combine the first three ingredients, coat the duck and let stand 2 hrs. Fill a steamer pan with water 1 1/2" deep. Place duck on rack breast side up, reserving marinade . Cover, bring water to boil and steam 30 min. Skim fat from steaming juice and reserve. Preheat oven to 400 F. Transfer duck to a baking dish and brush with reserved marinade. Roast uncovered 15 min. Lower heat to 350 and roast a further 40 min. Remove duck to a cutting board. Skim and discard fat from the pan juices. In a small pan, combine reserved steaming and roasting juices, bring to a simmer, add the starch mix and cook, stirring, until thickened. Cut the wings, legs and thighs at the joints, split the back in half and the breast into quarters. Arrange pieces on a platter and top with the gravy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (31g) | ||
| Recipe Makes: 4 | ||
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| Calories: 41 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 616.9mg | 21 % | |
| Potassium 97mg | 3 % | |
| Total Carbohydrate 9.3g | 3 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 9.2g | ||
| Protein 0.8g | 1 % | |
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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. |
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Calories per serving: 41
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