Directions:
- Prick the duck's skin really well with a fork.
- Mix the soy, 5 spice and honey in a large bowl, add the duck and coat well.
- Cover and place in the fridge until ready to roast.
- For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy.
- Add the sesame oil and set aside.
- Preheat the oven to 200*C (425*F).
- Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
- (This keeps the fat from the duck dripping on to the tin and filling the kitchen full of smoke) Lift duck from marinade and arrange on rack, skin side up.
- Roast for 20 minutes for medium, 30 minutes for well done.
- Slice each duck breast in half.
- Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.76 Kcal (531 kJ) | ||
| Calories from fat | 20.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 3% | |
|---|---|---|---|
| Cholesterol | 43.84mg | 15% | |
| Sodium | 1015.53mg | 42% | |
| Potassium | 149.22mg | 3% | |
| Total Carbs | 14g | 5% | |
| Sugars | 9g | 36% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 12.73g | 25% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 79.89 Kcal (334 kJ) | ||
| Calories from fat | 12.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 3% | |
|---|---|---|---|
| Cholesterol | 27.63mg | 15% | |
| Sodium | 640.01mg | 42% | |
| Potassium | 94.04mg | 3% | |
| Total Carbs | 8.82g | 5% | |
| Sugars | 5.67g | 36% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 8.03g | 25% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.9mg | 8% | |
| Calcium | 7.3mg | 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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