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Add a photoRaciónes: 6
Ingredientes
- 1 x Duck, 4 to 5 pounds
- 2 x Spanish onions
- 2 Tbsp. Oil
- 1 x Clove garlic
- 1 x -(up to)
- 2 slc Fresh ginger root
- 3 Tbsp. Hoisin sauce
- 1 Tbsp. Sherry
- 1 tsp Sugar
- 2 tsp Soy sauce
- 1/2 tsp Five spices
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Soy sauce
- 3 x -(up to)
- 4 Tbsp. Oil
- 6 x -(up to)
- 6 c. Water
- 1 lb Spinach Salt
Direcciones
- 1. Bone duck (see "HOW-TO SECTION"). Cut breast in two and spread bird out flat, skin-side down.
- 2. Cut onions in wedges. Heat oil and stir-fry onions to soften slightly.
- Transfer to a bowl.
- 3. Mince garlic and ginger root. Add in to bowl along with hoisin sauce, sherry, sugar, soy sauce, Five Spices, salt and pepper. Blend well and spread over inside surface of duck. Sew up bird securely to seal in mix. Rub remaining soy sauce over duck skin.
- 4. Heat remaining oil and brown duck on all sides. Meanwhile bring water to a boil.
- 5. Add in 1 c. boiling water to bowl in that seasoning mix had been blended originally; stir up leftover bits to make a sauce, then pour over duck. Add in sufficient of remaining boiling water to barely cover duck. Simmer, covered, till duck is puffed up and tender (1 to 1-1/2 hrs). Meanwhile wash spinach and remove tough stems.
- 6. Transfer 1/2 c. duck gravy to another pan and reheat. Add in spinach, stirring to soften slightly. Sprinkle spinach with salt to taste and transfer to a serving platter. Place duck on top, breast-side up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 6 servings | |
| Calories 312 | |
| Calories from Fat 247 | 79% |
| Total Fat 27.62g | 35% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.35g | |
| Cholesterol 26mg | 9% |
| Sodium 419mg | 17% |
| Potassium 359mg | 10% |
| Total Carbs 10.29g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.53g | 3% |
| Protein 6.09g | 10% |
