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Add a photoServings: 6
Ingredients
- 1 piece dry tangerine peel
- 1 x Duck, 4 to 5 pounds
- 1 x Clove garlic
- 1 x Scallion stalk
- 2 x Or possibly
- 3 slc Fresh ginger root
- 1/2 c. Soy sauce
- 2 Tbsp. Sherry
- 1/2 tsp Soybean paste
- 1 tsp Sugar
- 5 Tbsp. Peanut oil
Directions
- 1. Soak tangerine peel. Preheat oven to 350 degrees.
- 2. Wipe duck inside and out with a damp cloth; then dry with paper toweling. Sew up or possibly skewer its neck opening. Place ducktail-side up in a deep bowl.
- 3. Mince garlic, scallion, ginger root and soaked tangerine peel. Combine with soy sauce, sherry, soybean paste and sugar. Pour mix into duck cavity. Sew up the cavity securely or possibly skewer.
- 4. Brush duck with oil. Place on a rack over a drip pan containing several inches of water. Roast till done (about 25 min per lb.) brushing duck with oil at 15-minute intervals. (Add in more water to drip pan as it evaporates.)
- 5. Let duck cold; then chill. Bone and cut in bite-size pcs (each with some skin). Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 222 | 84% |
| Total Fat 24.82g | 31% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 1221mg | 51% |
| Potassium 135mg | 4% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.52g | 1% |
| Protein 5.39g | 9% |
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