|Ready to cook duckling||5 Pound (1 Duckling, 4 To 5 Pound)|
|Green onions||1 Bunch (100 gm), cut up (6 To 8 Onions)|
|Garlic||3 Clove (15 gm), quartered|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
Clean the duckling and stuff with cut green onions, parsley, and garlic.
Skewer the neck and body cavities closed; tie securely Fasten over hook through tail and over skewer that closes the body cavity.
Blend the soy sauce and honey together; heat.
For a beautiful brown glaze, brush duckling with this mixture every 5 minutes for 1 hour before hanging in the smoke oven.
Then hang duckling in 275Â° to 300Â° Chinese oven which uses wood as fuel split logs of fruitwood, oak, or hickory.
Smoke duck about 3 1/2 hours, or until tender and a deep golden brown color.
To carve: Remove the wings, cut off leg and second joint.
Make lengthwise cuts on both sides of the breastbone, cutting down to the bone.
Place a knife in first cut and carve down along the breastbone to free the slices.
Serving size: Complete recipe
Calories 4926 Calories from Fat 2222
% Daily Value*
Total Fat 246 g379%
Saturated Fat 66.3 g331.6%
Trans Fat 0 g
Cholesterol 3084.5 mg1028.2%
Sodium 9105.4 mg379.4%
Total Carbohydrates 83 g27.5%
Dietary Fiber 5.2 g20.9%
Sugars 66.1 g
Protein 567 g1133.6%
Vitamin A 92% Vitamin C 205.9%
Calcium 30.8% Iron 440.8%
*Based on a 2000 Calorie diet