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Add a photoServings: 4
Ingredients
- 4 c. Water
- 1/2 c. Soy sauce
- 1/4 c. Honey
- 2 Tbsp. Turmeric
- 3 x Garlic cloves, crushed
- 1 tsp Ginger, grnd
- 1 x Duck (5 lb)
Directions
- In a wide shallow pan or possibly large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five min.
- Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Place the pan with the warm soy mix in the sink. Holding the duck by the handle over the pan, ladle warm soy mix on all sides till the skin has a "cooked" look. Hang duck in a cold, airy, breezy place for 4 to 6 hrs to dry the skin. Or possibly, place duck on a wire rack over a pan and chill overnight.
- Pour leftover mix in an oven-proof saucepan.
- Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan. Place pan in the center of grill; cover and grill for 1-1/2 to 1-3/4 hrs using over deep drip pan containing 1/2" water. Place soy mix over direct coals and boil to reduce by half. Strain soy mix through a fine sieve and serve with duckling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 4 servings | |
| Calories 1020 | |
| Calories from Fat 813 | 80% |
| Total Fat 90.17g | 113% |
| Saturated Fat 30.29g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 1953mg | 81% |
| Potassium 657mg | 19% |
| Total Carbs 23.06g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 18.09g | 12% |
| Protein 28.72g | 46% |
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