Directions:
- Score the duck breast skin in a criss-cross fashion.
- Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
- Coat the duck in this marinade in a shallow bowl.
- Cover and leave for 1 hour or overnight.
- Set the oven to fairly hot, 200c/400f.
- Put the duck on a rack in a roasting tin, reserving the marinade.
- Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
- Put the marinade and 40mls of the roasting juices in a small pan.
- Add the spring onions and bring to the boil.
- Simmer gently for 2 minutes.
- I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.81 Kcal (1188 kJ) | ||
| Calories from fat | 60.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 10% | |
|---|---|---|---|
| Cholesterol | 127.82mg | 43% | |
| Sodium | 999.27mg | 42% | |
| Potassium | 655.21mg | 14% | |
| Total Carbs | 19.41g | 6% | |
| Sugars | 13.12g | 52% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 35.86g | 72% | |
| Vitamin C | 22.6mg | 38% | |
| Iron | 9.8mg | 55% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 102 Kcal (427 kJ) | ||
| Calories from fat | 21.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 10% | |
|---|---|---|---|
| Cholesterol | 45.94mg | 43% | |
| Sodium | 359.12mg | 42% | |
| Potassium | 235.47mg | 14% | |
| Total Carbs | 6.98g | 6% | |
| Sugars | 4.72g | 52% | |
| Dietary Fiber | 0.99g | 11% | |
| Protein | 12.89g | 72% | |
| Vitamin C | 8.1mg | 38% | |
| Iron | 3.5mg | 55% | |
| Calcium | 25.1mg | 7% | |
* 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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