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Roast Duck with Garlic Recipe
|Duck||4 Pound (2 Kilogram)|
|Chopped onion||2 Teaspoon|
|For seasoning sauce:|
|Garlic||30 Clove (150 gm) (Use Whole Cloves, Not Crushed)|
|Soy sauce||5 Tablespoon|
|Sherry||2 1⁄2 Tablespoon|
|Water||3⁄4 Pint (450 Milliliter)|
Serving size: Complete recipe
Calories 2532 Calories from Fat 735
% Daily Value*
Total Fat 83 g127.8%
Saturated Fat 9.9 g49.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8373.8 mg348.9%
Total Carbohydrates 73 g24.3%
Dietary Fiber 4.1 g16.2%
Sugars 13.3 g
Protein 381 g762%
Vitamin A 101.9% Vitamin C 79.8%
Calcium 43.7% Iron 22.7%
*Based on a 2000 Calorie diet
Place the ginger and onion inside and leave for 1 hour.
Pre-heat an oven to 210°C, 425°F/ Gas 7.
Put the oil in a roasting tin and heat in the oven for 5 minutes, then put in the duck without a rack and cook for 15 minutes.
Turn the duck upside down and cook for a further 15 minutes.
Remove from the oven and drain off all the fat.
Reduce the heat to 180°C, 350°F/Gas 4, add the seasoning sauce and cook for 2 hours, turning after 1 hour.
Remove from the oven and chop the duck.
Serve piled on a plate.
Make a sauce by skimming the fat from the cooking juices, then straining and reducing them.
Adjust the seasoning and pour over the duck.