Directions:
- Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick).
- Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
- Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
- Brush with a little soy sauce, and then turn it breast side up.
- Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
- When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
- Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
- Carve duck and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1002.67 Kcal (4198 kJ) | ||
| Calories from fat | 1020.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.38g | 174% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 251.37mg | 10% | |
| Potassium | 9.54mg | 0% | |
| Total Carbs | 0.27g | 0% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.5g | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 0.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 850.62 Kcal (3561 kJ) | ||
| Calories from fat | 865.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.18g | 174% | |
|---|---|---|---|
| Cholesterol | 96.18mg | 38% | |
| Sodium | 213.25mg | 10% | |
| Potassium | 8.09mg | 0% | |
| Total Carbs | 0.23g | 0% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 0.42g | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 0.8mg | 0% | |
* 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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