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Add a photoServings: 8
Ingredients
- 5 lb Duck
- 4 Tbsp. Onions, Minced
- 4 Tbsp. Celery, minced
- 4 Tbsp. Ginger, chopped
- 1/2 tsp Cinnamon, grnd
- 1 x Star anise, broken up
- 1/2 c. Soy sauce
- 2 tsp Sugar
- 2 Tbsp. Dry sherry
- 1 Tbsp. Salt
- 1 Tbsp. Soy sauce
- 1/4 c. Honey
- 2 Tbsp. Chinese black vinegar or possibly
- 2 Tbsp. Red wine vinegar
Directions
- Clean duck, removing as much fat from the neck as posible. Rinse and pat dry with paper towels. Tie the neck closed.
- Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and wine.
- Bring to a boil and pour into duck. Sew up the opening. Rub skin with the salt.
- Line a pan with heavy aluninium foil. Place duck breast side up, ona rack in the pan. Pour 1 c. water into the bottom of the pan to Reduce smoke.
- Roast in a 425 F oven 30 min turning once. Pour off the water and fat and prick the skin lightly with a fork. Brush the duck with honey, vinegar and soy sauce mix. Reduce the heat to 375F and roast 1 1/2 hrs longer or possibly till done, turning several times and brushing with the basting mix every half hour.
- Snip the threads and drain the duck (reserve the filling as sauce if you like). Let stand 10 min. Cut duck in small pcs and serve with corriander. Walt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 8 servings | |
| Calories 883 | |
| Calories from Fat 725 | 82% |
| Total Fat 80.34g | 100% |
| Saturated Fat 27.0g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 2016mg | 84% |
| Potassium 506mg | 14% |
| Total Carbs 12.84g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.66g | 7% |
| Protein 24.75g | 40% |
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