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Five-Spice Duck

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Ingredients
  Duck 1
  Leeks 3
  Sherry/Chinese shaoshing cooking wine 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Honey 1 Tablespoon
  Sauce 2 Cup (32 tbs)
  Five spice powder 1 Teaspoon
Directions

Prick the skin of the duck. Roast the duck in a moderately hot oven 190C (375F) for 1 hour. Halve the leeks lengthwise. Wash sandy grit from between layers of leeks, cut into 5cm lengths. In a flameproof casserole place half the leeks, top with roasted duck. Pour the sherry or wine, soy sauce and honey over the duck, add the water and bring quickly to the boil. Cover and cook over a medium heat for 30 minutes, basting several times. Place remaining leeks over the duck, cover and cook for another 15 minutes. Sprinkle the five-spice over the duck and cook for another 15 minutes. Remove duck, split in two, then remove wings and legs and cut each half into sections. Spoon leeks on to serving dish, top with duck. Serve with boiled rice or as part of a Chinese meal

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Servings: 
6

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Nutrition Rank

Nutrition Facts

Serving size

Calories 804 Calories from Fat 469

% Daily Value*

Total Fat 52 g80.1%

Saturated Fat 16.6 g82.9%

Trans Fat 0 g

Cholesterol 256 mg85.3%

Sodium 1236 mg51.5%

Total Carbohydrates 23 g7.8%

Dietary Fiber 3.8 g15.3%

Sugars 9.3 g

Protein 58 g117%

Vitamin A 46% Vitamin C 56.1%

Calcium 7.3% Iron 89.5%

*Based on a 2000 Calorie diet

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Five-Spice Duck Recipe