Simple Roast Duckling

Yield: 4 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 48%
  • Fat: 9.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.1g
  • Carbohydrate: 2g
  • Fiber: 0.6g
  • Cholesterol: 76mg
  • Iron: 3.3mg
  • Sodium: 642mg
  • Calcium: 45mg

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)

Preparation

  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.
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