Ginger Duck

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Ingredients

  • 4 1/2 lbs duck, frozen ⓘ
  • 1/2 cup soy sauce ⓘ
  • 3 tablespoons ground ginger ⓘ

Instructions

  1. Partly thaw duck, pry open cavity and remove as much fat as possible.
  2. Rub with some soy and ginger and thaw completely.
  3. Place in deep casserole (dutch oven).
  4. Add remaining soy and ginger.
  5. Add water to cover duck and bring to a boil.
  6. Simmer 1 hour then drain.
  7. (Liquid can be defatted and used as stock).
  8. Place duck on rack and roast at 450 for 1/2 hour until crisp.

Nutrition & Diet Analysis (per serving)

133 kcal 7% DV
Protein Fat Carbs

Macronutrients

Protein 8.7g 17% DV
Total Fat 2.4g 3% DV
Carbs 20.8g 8% DV
Fiber 3.7g 13% DV
Sugar 1.2g 2% DV

Electrolytes

Sodium 1746.8mg 76% DV
Potassium 499.3mg 11% DV
Cholesterol 128.8mg 43% DV

Vitamins & Minerals

Vitamin A 2996.5mcg 100% DV
Vitamin C 1.3mg 1% DV
Calcium 35.5mg 3% DV
Iron 12.7mg 70% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

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