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Ingredientes
- 2 x Ducks 4-5 lbs Salt Freshly grnd pepper
- 2 x Cloves garlic
- 2 sm Pcs ginger
- 1 c. Minced onion
- 2 stalk celery
- 1 c. Ice-cool water
- 1 1/3 c. Plum sauce
- 2/3 c. Bean sauce
Direcciones
- Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside and out with paper towels. Rub skin and cavity with salt, pepper, garlic and ginger; then stuff with garlic and ginger pcs, onion and celery. Place breast side up on rack in shallow pan and roast, pricking skin frequently, 20 min.
- Remove from oven and carefully pour ice water over ducks. Return to oven and roast, pricking skin frequently, 20 min longer. Turn and roast another 20 min. Combine plum and bean sauces. Remove ducks from oven and spread some of sauce over backs. Roast 15 min. Turn ducks breast side up, spread sauce over and roast another 30 min, basting occasionally. Let ducks cold, then chill overnight. Using kitchen or possibly poultry shears, cut ducks in half lengthwise. With boning knife, cut around joints and remove legs. Cut away at joints; remove meat and throw away bones. Cut away carcass; throw away bones. Lay boned duck flat and slice thinly. Leave legs whole. To serve: Brush duck with additional sauce and reheat to hot through. Serve with dish of plum sauce and Chinese pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 460 | |
| Calories from Fat 259 | 56% |
| Total Fat 28.73g | 36% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 697mg | 29% |
| Potassium 336mg | 10% |
| Total Carbs 41.39g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 35.26g | 24% |
| Protein 9.45g | 15% |
