Roast Duck with Garlic
|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)|
Rub the duck inside and out with the salt.
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.
Serving size: Complete recipe
Calories 4836 Calories from Fat 3158
% Daily Value*
Total Fat 352 g540.9%
Saturated Fat 101.3 g506.7%
Trans Fat 0 g
Cholesterol 1451.5 mg483.8%
Sodium 9390 mg391.2%
Total Carbohydrates 73 g24.3%
Dietary Fiber 4.1 g16.2%
Sugars 13.3 g
Protein 331 g661.1%
Vitamin A 32.2% Vitamin C 237%
Calcium 38.2% Iron 442%
*Based on a 2000 Calorie diet