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Roast Duck

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Recipe

 

Yield

10 servings

Prep

10 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons worcestershire sauce
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1 tablespoon cornstarch
dissolved in water
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2 tablespoons soy sauce, light
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1 teaspoon sugar
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4 pounds duck
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Ingredients

Amount Measure Ingredient Features
3E+1 ml worcestershire sauce
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15 ml cornstarch
dissolved in water
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3E+1 ml soy sauce, light
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5 ml sugar
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1.8 kg duck
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Directions

Combine the first three ingredients, coat the duck and let stand 2 hrs.

Fill a steamer pan with water 1½ inch deep. Place duck on rack breast side up, reserving marinade .

Cover, bring water to boil and steam 30 min.

Skim fat from steaming juice and reserve.

Preheat oven to 400℉ (200℃).

Transfer duck to a baking dish and brush with reserved marinade.

Roast uncovered 15 min. Lower heat to 350℉ (180℃). and roast a further 40 min.

Remove duck to a cutting board. Skim and discard fat from the pan juices.

In a small pan, combine reserved steaming and roasting juices, bring to a simmer, add the starch mix and cook, stirring, until thickened.

Cut the wings, legs and thighs at the joints, split the back in half and the breast into quarters.

Arrange pieces on a platter and top with the gravy.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 37349% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 271mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 86g
Vitamin A 3% Vitamin C 1%
Calcium 3% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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