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Ingredients
- 1 x duck - (abt 5 lbs)
- 1/2 c. white wine vinegar
- 1/2 c. apricot jam
- 1 Tbsp. soy sauce
- 2 Tbsp. toasted Szechuan peppercorns
Directions
- Remove neck, wing tips, gizzards and extra fat from duck. Place neck, wing tips, and gizzards in stock pot filled with water. Bring to a boil. Prick duck skin all over, especially the fatty parts. Lower duck into stock pot, neck first. Place plate on top of duck to keep submerged and simmer for 45 min.
- Remove duck from pot and dry. Let sit out at room temperature for 30 min to dry and tighten skin before roasting. Preheat oven to 450 degrees.
- In a saucepan heat 1/2 c. white wine vinegar and 1/2 c. apricot jam till melted. Add in 1 Tbsp. soy sauce and 2 Tbsp. toasted Szechaun peppercorns. Divide sauce in half.
- Brush sauce over duck. Use sauce to baste duck occasionally. Place duck in oven, legs first. The rear of the oven is hotter and the dark meat takes longer to cook. Roast for 45 min. Baste occasionally and spoon off fat. Reserve other half of sauce for dipping sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 502g | |
| Calories 1311 | |
| Calories from Fat 734 | 56% |
| Total Fat 81.41g | 102% |
| Saturated Fat 27.34g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 1093mg | 46% |
| Potassium 636mg | 18% |
| Total Carbs 111.72g | 30% |
| Dietary Fiber 1.9g | 6% |
| Sugars 77.87g | 52% |
| Protein 25.39g | 41% |
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