Directions:
- Rinse the duck and pat dry.
- Par-boil the duck in a large soup pot and drain.
- Dry duck with paper towels and season with salt and pepper.
- Combine butter, juices, chopped onion, hot sauce, Worcestershire, garlic salt and pepper.
- Stuff duck with quartered onion and orange.
- Make a slit in the lower side of each breast.
- Place duck on rack in a roasting pan and brush with the butter sauce.
- Cover duck with foil and roast in a medium high barbecue for 1 1/2 hours or until tender; basting with sauce every 10 -15 minutes or so.
- Remove foil and roast and additional 20 minutes or until browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.43 Kcal (697 kJ) | ||
| Calories from fat | 137.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.33g | 24% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 97.11mg | 4% | |
| Potassium | 151.12mg | 3% | |
| Total Carbs | 7.36g | 2% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 192.17 Kcal (805 kJ) | ||
| Calories from fat | 159.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.7g | 24% | |
|---|---|---|---|
| Cholesterol | 46.96mg | 14% | |
| Sodium | 112.13mg | 4% | |
| Potassium | 174.5mg | 3% | |
| Total Carbs | 8.5g | 2% | |
| Sugars | 4.95g | 17% | |
| Dietary Fiber | 1.29g | 4% | |
| Protein | 0.92g | 2% | |
| Vitamin C | 20.9mg | 30% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 32.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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