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Five-Spice Duck Recipe

Five-Spice Duck Recipe

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Ingredients:

Serving

4 tsp fennel seeds
1 cinnamon stick, broken up
6 whole star anise
1 tsp szechwan peppercorns or 1/2 tsp cardamom seeds
1/2 tsp whole cloves
1 dried chipotle pepper, stem and seeds removed
1 tbsp peeled and grated fresh ginger
1 tbsp minced garlic
1/2 cup brown sugar
3 tbsp kosher salt
1 tbsp freshly ground black pepper
2 ducks , about 5 lb each, cavities cleaned, excess fat trimmed, rinsed and patted dry
if szechwan peppercorns are difficult to find, then you can substitute cardamom seeds for the fragrant spices in this recipe.

Directions:

To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
Preheat a grill.
When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.
Note: If you don't have a rotisserie, you can roast the ducks in the oven on a rack in a roasting pan. Roast the ducks at 500 degrees F for 30 minutes, then turn the heat down to 350 degrees F and continue roasting for another 50 minutes or more until the juices run clear and an instant read thermometer inserted in the thigh reads 175 degrees F. (It takes longer to cook the ducks on a rotisserie over a grill because you have to keep the fire low to avoid flare-ups from the dripping duck fat.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5121.09 Kcal (21441 kJ)
Calories from fat	5105.69 Kcal
		% Daily Value*
Total Fat	567.3g	873%
Cholesterol	567.1mg	189%
Sodium	1207.6mg	50%
Potassium	108.04mg	2%
Total Carbs	30.21g	10%
Sugars	26.78g	107%
Dietary Fiber	1.32g	5%
Protein	0.73g	1%
Vitamin C	1.4mg	2%
Iron	0.9mg	5%
Calcium	58.6mg	6%

Amount Per 100 g
Calories	845.48 Kcal (3540 kJ)
Calories from fat	842.94 Kcal
		% Daily Value*
Total Fat	93.66g	873%
Cholesterol	93.63mg	189%
Sodium	199.37mg	50%
Potassium	17.84mg	2%
Total Carbs	4.99g	10%
Sugars	4.42g	107%
Dietary Fiber	0.22g	5%
Protein	0.12g	1%
Vitamin C	0.2mg	2%
Iron	0.1mg	5%
Calcium	9.7mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

149.4

Points
149

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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