Asian Glazed Duck

1 Reviews
100% would make this recipe again

Your guest will enjoy this impressive, delicious and easy to prepare duck recipe.

This recipe is incompatible with your food profile

Ingredients

??? duck, whole ???
??? salt ???
??? garlic, finely chopped ???
??? coriander seeds, ground ???
??? peppercorns, ground ???
??? Chinese five-spice powder ???
??? gingerroot, grated ???
??? miso (fermented soybean paste) ???
??? soy sauce ???
??? orange juice ???
??? honey ???
??? sesame seed oil ???

Method

  1. In a small bowl, combine salt, chopped garlic, coriander seeds, peppercorns, five-spice powder, and grated ginger. Set aside.
  2. Make crosshatched slits in the skin of the duck (about 20-30 slits in total). Rub the skin and inside of duck with the spice rub. Place the duck on a plate and put in the fridge, uncovered, for at least 12 h, up to 24 h.
  3. Preheat the oven to 160°C/325°F. Remove the duck from the fridge 30 min before putting in the oven.
  4. Put the duck on a roasting tray, breast side down. Roast in the oven for 1 h 30 min. Take the duck out of the oven and remove cooking juice using a baster. Put the duck back in the oven, breast side up, then roast for another 45 min to 1 h, until a thermometer inserted into the duck should register 75°C/165°F.
  5. Meanwhile, combine the remaining ingredients in a bowl. Remove the duck from the oven and increase the temperature to 260°C/500°F. Baste the duck with half of the mixture. Put the duck back into the oven 5 min. Take it out of the oven then baste with the remaining mixture. Roast an additional 3-5 min, until the skin is crispy and nicely coloured. A thermometer inserted into the duck should register 82°C/180°F.
  6. Take the duck out of the oven then loosely cover with aluminum foil. Let rest for 10 min, then serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

220

Fat

11 g

17 %

Saturated 3.9 g
+ Trans 0 g

20 %

Cholesterol

80 mg

Sodium

940 mg

39 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

3 g

Net Carbs

5 g

Protein

22 g

Vitamin A

2 %

Vitamin C

2 %

Calcium

2 %

Iron

20 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Selenium, Vitamin B2, Zinc
Good source of  :
Iron, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12
Source of  :
Copper, Folacin, Magnesium, Manganese, Potassium, Vitamin B6, Vitamin E, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 2 ½
Fats 2
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.