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8 servings
suggest servings
| 1 | large | duck | giblets removed |
| 1 1/2 | tablespoons | cinnamon | ground |
| 1 1/2 | tablespoons | ginger | ground |
| 3/4 | cup | brown sugar | |
| 3/4 | cup | red wine vinegar | |
| 1 | teaspoon | sesame oil | |
| 2 | teaspoons | peanut oil |
Bring a pot of water, large enough to hold the duck, to a boil.
Remove from heat and plunge duck in the water for 5 minutes.
Remove and pat dry.
Combine the rest of the ingredients in a small saucepan and bring just to the boil.
Off heat, allow mixture to cool to room temperature.
Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours.
Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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If you were a leprechaun what would use for an umbrella? I'll bet you never pondered that one huh? Well, according to the medieval...
This is really yummy. I used chicken broth instead of water, added sauted onions and mushrooms. I also added dried basil and chili peppers. I would add about .5 cup of liquid after it is done cooking, usually I add V8 or tomatoe juice. I also use whole wheat macaroni.
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