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Simple Roast Duckling

Yield 4 servings (serving size: 3 ounces)

Ingredients

  • 1 (4-pound) cleaned domestic duckling (fresh or frozen and thawed)
  • 1 1/2 tablespoons five-spice powder
  • 1 teaspoon salt
  • 4 cups rock salt
  • Fresh herbs such as thyme and parsley (optional)

Nutrition Information

  • calories 178
  • caloriesfromfat 48 %
  • fat 9.5 g
  • satfat 3.6 g
  • monofat 3.2 g
  • polyfat 1.2 g
  • protein 20.1 g
  • carbohydrate 2 g
  • fiber 0.6 g
  • cholesterol 76 mg
  • iron 3.3 mg
  • sodium 642 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 500°.

  2. Remove giblets and neck from duckling; reserve for another use. Rinse duck under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, and gently pushing your hand between the skin and meat.

  3. Combine five-spice powder and 1 teaspoon salt. Sprinkle spice mixture under loosened skin; rub into the body cavity. Tie ends of legs together with cord. Lift wing tips up and over back; tuck under duckling.

  4. Spread rock salt in bottom of a shallow roasting pan. Place the duckling, breast side up, on rock salt. Pierce skin several times with a meat fork. Insert a meat thermometer in- to meaty part of thigh, making sure not to touch bone. Bake at 500° for 45 minutes or until the thermometer reaches 180°. Cover duckling loosely with foil; let stand 10 minutes. Discard skin before serving. Garnish with fresh herbs, if desired.