Directions:
- Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
- Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.
- Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.
- Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.88 Kcal (774 kJ) | ||
| Calories from fat | 139.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.52g | 24% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 1% | |
| Sodium | 979.89mg | 41% | |
| Potassium | 174.94mg | 4% | |
| Total Carbs | 11.41g | 4% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.64g | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 482.74 Kcal (2021 kJ) | ||
| Calories from fat | 364.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.51g | 24% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 1% | |
| Sodium | 2558.63mg | 41% | |
| Potassium | 456.8mg | 4% | |
| Total Carbs | 29.79g | 4% | |
| Sugars | 24.56g | 38% | |
| Dietary Fiber | 0.33g | 0% | |
| Protein | 1.68g | 1% | |
| Iron | 1.7mg | 4% | |
| Calcium | 64.9mg | 2% | |
* 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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