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Suggest a better descriptionPreheat oven to 400 degrees. For curing duck: In a small mixing bowl, combine the salt and pepper together. Cover the duck halves completely with the salt mixture and allow to cure for 8 hours. Rinse the cure off and place the duck halves in a 11- by 14-inch glass baking pan, fat side down. For the marinade: In a small bowl, combine all the ingredients together. Pour the marinade over the duck and allow 8 hours for marinating. * The curing and marinating process should be done under refrigeration. In a large sauce pan, heat 1 tablespoon olive oil. When the pan is smoking hot add the duck, skin side down. Sear for about 4 to 5 minutes, resulting in a nice dark sear. Turn the duck over and finish cooking in the oven. Roast the duck for 20 to 25 minutes for medium-rare. Check the internal temperature for doneness. The internal temperature should be around 140 degrees. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2285 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 1 servings | ||
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Calories: 359 | ||
Calories from Fat: 39 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 15001.8mg | 517 % | |
Potassium 1617mg | 43 % | |
Total Carbohydrate 82.4g | 24 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 75.4g | ||
Protein 5.1g | 7 % | |
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: 359
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