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Cantonese Roast Duck

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

90 min

Ready

10 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each duckling
rubbed inside and out with 2 tablespoons salt
*
2 tablespoons sherry
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2 tablespoons hoisin sauce
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2 tablespoons corn syrup, dark
1 teaspoon chinese five spice powder
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1 tablespoon brown bean sauce
ground
*

Ingredients

Amount Measure Ingredient Features
1 each duckling
rubbed inside and out with 2 tablespoons salt
*
3E+1 ml sherry
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3E+1 ml hoisin sauce
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3E+1 ml corn syrup, dark
5 ml chinese five spice powder
* Camera
15 ml brown bean sauce
ground
*

Directions

Rub duck inside and out with salt and refrigerate overnight.

Mix remaining ingredients and rub on duck inside and out until used up.

Preheat oven to 300℉ (150℃).

Place duck on rack, breast side up, in pan with 1 inch of water.

Roast 1 hour, turn duck over, roast 1 hour more.

Turn duck breast side up, increase heat to 350℉ (180℃) F and roast 30 minutes.

Remove from pan and cool.

To serve, carve in the chinese manner, bones and all or carve as you would poultry.

If carved chinese style, the duckling may be wrapped in foil after carving and frozen.

Reheat in foil in 300℉ (150℃) oven for 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 335% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 126mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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