Directions:
- Partly thaw duck, pry open cavity and remove as much fat as possible.
- Rub with some soy and ginger and thaw completely.
- Place in deep casserole (dutch oven).
- Add remaining soy and ginger.
- Add water to cover duck and bring to a boil.
- Simmer 1 hour then drain.
- (Liquid can be defatted and used as stock).
- Place duck on rack and roast at 450 for 1/2 hour until crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4525.04 Kcal (18945 kJ) | ||
| Calories from fat | 4592.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 510.23g | 785% | |
|---|---|---|---|
| Cholesterol | 510.19mg | 170% | |
| Sodium | 2009.85mg | 84% | |
| Potassium | 94.94mg | 2% | |
| Total Carbs | 2.97g | 1% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 4.05g | 8% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 821.75 Kcal (3441 kJ) | ||
| Calories from fat | 833.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.66g | 785% | |
|---|---|---|---|
| Cholesterol | 92.65mg | 170% | |
| Sodium | 364.99mg | 84% | |
| Potassium | 17.24mg | 2% | |
| Total Carbs | 0.54g | 1% | |
| Sugars | 0.15g | 3% | |
| Dietary Fiber | 0.08g | 2% | |
| Protein | 0.73g | 8% | |
| Iron | 0.1mg | 4% | |
| Calcium | 1.4mg | 1% | |
* 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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