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Ingredients
6 scallions, chopped
4 tablespoons honey
4 tablespoons light soy sauce
4 tablespoons dry sherry
4 tablespoons oyster sauce
4 tablespoons minced ginger root
½ teaspoon minced garlic
1 5-pound duck
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup orange juice
Nutritional analysis per serving (4 servings)
28 grams carbs; 431 milligrams cholesterol; 2422 calories; 106 grams monosaturated fat; 29 grams polyunsaturated fat; 75 grams saturated fat; 223 grams fat; 1 gram fiber; 1717 milligrams sodium; 68 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Combine scallions, honey, soy sauce, sherry, oyster sauce, ginger root and garlic. Stir well.
- Step 3
Rub duck inside and out with salt and pepper. Place duck on elevated rack inside roasting pan. Pour sauce over the duck. Add orange juice to the roasting pan. Roast for two hours, basting frequently.
Private Notes
Comments
I have the original recipe from the 1991 NY Times, and recently made it for New Year's Eve. It was simple and delicious! The sauce was a keeper for flavoring vegetables and rice over the next week.