Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1997

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Yield:
4 servings (serving size: 3 ounces)
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Ingredients

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Directions

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  • Preheat oven to 500°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

178 calories; calories from fat 48%; fat 9.5g; saturated fat 3.6g; mono fat 3.2g; poly fat 1.2g; protein 20.1g; carbohydrates 2g; fiber 0.6g; cholesterol 76mg; iron 3.3mg; sodium 642mg; calcium 45mg.
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