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Ingredients
- 1/3 c. fish sauce
- 1 Tbsp. thick soy sauce
- 2 Tbsp. honey
- 2 tsp five-spice pwdr
- 1 x Long Island duck - (abt 5 1/2 lbs)
- 2 ounce fresh ginger peeled, crushed
- 4 x scallions trimmed, halved crosswise, and lightly crushed
Directions
- Whisk together the fish sauce, thick soy sauce, honey, and five-spice pwdr in a large dish. Carefully loosen the skin of the duck by gently running your fingers between the skin and the meat, trying not to tear the skin in the process.
- Place the duck in the marinade and rub the marinade over it, inside and out and between the flesh and the skin. Drain and chill the duck, uncovered turning occasionally, for 24 hrs.
- Preheat the oven to 425 degrees. Place the ginger and scallions in the cavity of the duck, then truss it with kitchen string. With a metal skewer, poke the skin of the duck a few times on the breast and legs.
- Place the duck, breast-side down, on a rack and roast for 45 min, basting every 15 min. Turn the duck breast-side up, and continue roasting till juices run clear, about 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 264g | |
| Calories 230 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8331mg | 347% |
| Potassium 711mg | 20% |
| Total Carbs 52.92g | 14% |
| Dietary Fiber 2.8g | 9% |
| Sugars 40.5g | 27% |
| Protein 8.0g | 13% |
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