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Add a photoServings: 6
Ingredients
- 1 x Duck, 4 to 5 pounds
- 1 x Scallion
- 3 x Or possibly
- 4 slc Fresh ginger root
- 3 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 1 Tbsp. Honey
- 1 tsp Salt
- 1 c. Glutinous rice Oil for deep-frying
Directions
- 1. Bone duck, keeping its shape and skin intact (see "HOW-TO SECTION").
- Place in a bowl.
- 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add in to duck and let stand 1 hour, turning occasionally.
- 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cold, airy place.
- 4. Meanwhile cook glutinous rice. Add in reserved marinade and blend in; stuff mix into duck and sew up securely or possibly skewer.
- 5. Heat oil till boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, till crisp and golden brown. Drain on paper toweling.
- 6. Let cold slightly, then cut in 1/2-inch slices. Serve warm or possibly cool with stuffing on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 164 | |
| Calories from Fat 122 | 74% |
| Total Fat 13.57g | 17% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 861mg | 36% |
| Potassium 108mg | 3% |
| Total Carbs 4.58g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.47g | 2% |
| Protein 4.55g | 7% |
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