Directions:
- Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
- Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
- Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
- Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
- Open lid carefully, prick skin all over, being careful not to pierce the meat.
- Place into a preheated 425º oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.22 Kcal (554 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1029.7mg | 43% | |
| Potassium | 264.34mg | 6% | |
| Total Carbs | 22.37g | 7% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 7.91g | 32% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 7.8mg | 44% | |
| Calcium | 156.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 167.96 Kcal (703 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1308.02mg | 43% | |
| Potassium | 335.79mg | 6% | |
| Total Carbs | 28.41g | 7% | |
| Sugars | 6.21g | 20% | |
| Dietary Fiber | 10.05g | 32% | |
| Protein | 3.45g | 5% | |
| Vitamin C | 9.5mg | 12% | |
| Iron | 10mg | 44% | |
| Calcium | 198.5mg | 16% | |
* 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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