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Suggest a better description1. Wipe duck inside and out with a damp cloth. Cut garlic clove in two and rub cut side over skin, then brush duck with oil. Meanwhile preheat oven to 325 degrees. 2. Peel onion (but not orange). With a fork pierce each in several places. Place both inside duck and sew up the cavity securely or skewer. 3. Place duck on a rack over a roasting pan containing several inches of water and roast 2 hours. (Add more water to pan as it evaporates.) 4. Remove rack. Drain off and discard fat and liquids. Place duck directly in roasting pan and pour sherry over. Mince ginger root and sprinkle over top along with salt. Roast 30 minutes more. 5. Let bird cool slightly and unskewer. Discard orange aud onion. Bone duck and cut in bite-size pieces (each with some skin). 6. Strain liquids from roasting pan and reheat; then pour over duck. From
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 113 | ||
Calories from Fat: 62 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 105.3mg | 3 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.6g | ||
Protein 0.6g | 1 % | |
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: 113
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