Photo: Atharva Tulsi
Five Spice Roast Duck
16 ingredients
openrecipes
This version of roast duck is from China’s Guangdong Province. Through an elaborate but uncomplicated three-step process, the bird is marinated, then blanched, basted and refrigerated and finally roasted. The sequence results in a flavorful bird with crisp skin and succulent flesh.
Estimated Nutrition (whole recipe, rough)
982
Calories
26g
Protein
56g
Fat
88g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Long Island duck, 3 1/2 to 4 lb., neck and giblets removed from cavity and reserved for another use
- 5 green onions, halved lengthwise and smashed with the side of a chef’s knife
- 4 slices fresh ginger, each about 1/4 inch thick, peeled and smashed with the side of a chef’s knife
- 4 garlic cloves, smashed with the side of a chef’s knife
- 1/4 cup Chinese rice wine
- 1/4 cup light soy sauce
- 1 Tbs. sugar
- 1 tsp. five-spice powder
- 1/4 cup black vinegar
- 1/4 cup honey
- 1/4 cup water
- Canola oil for brushing
- For the dipping sauce:
- 1/4 cup hoisin sauce
- 2 Tbs. hot water
- 1 tsp. Asian sesame oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes