|Duckling||5 Pound (cut into quarters)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Wine vinegar||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground ginger||1⁄4 Teaspoon|
Thaw duckling, if frozen.
For sauce, in a small mixing bowl combine soy sauce, mustard, wine vinegar, garlic, and ginger.
Rinse duckling quarters and pat dry.
Cut wing tips and excess fat from duck and discard.
Pierce duck skin in several places with a fork.
Place duck quarters, skin side up, in center of the cooking grill.
Grill 1 1/4 to 1 1/2 hours or till a meat thermometer inserted into thickest part of thigh registers 180Â°F (82Â°C) and the juices run clear, brushing generously with the sauce several times during the last half of grilling.
Note: Save yourself some work.
Ask your butcher to cut the duckling into quarters for you.
Serving size: Complete recipe
Calories 4682 Calories from Fat 2242
% Daily Value*
Total Fat 249 g382.6%
Saturated Fat 66.5 g332.3%
Trans Fat 0 g
Cholesterol 3084.5 mg1028.2%
Sodium 7405.3 mg308.6%
Total Carbohydrates 12 g4.1%
Dietary Fiber 3 g12%
Sugars 2.1 g
Protein 564 g1128.2%
Vitamin A 0.9% Vitamin C 110.3%
Calcium 24.5% Iron 426.8%
*Based on a 2000 Calorie diet