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Miso Roasted Duck with Cherry Glazed Bok Choy

1

(4 to 5-pound) Long Island duck

1

cup

honey

2

cup

soy sauce

1

cup

cold black coffee

1/4

cup

finely chopped fresh ginger

1/4

cup

lite miso

1/3

cup

light brown sugar

1

orange, halved

1

lemon, halved

1

lime, halved

1

Using a fork, pierce the duck skin all over to allow the flavor of the

2

marinade to penetrate and the fat to drain. Combine honey, soy sauce,

3

coffee, ginger, miso and brown sugar together in a bowl, stir well to

4

dissolve the brown sugar and miso. Squeeze the citrus juice into the

5

marinade then stuff the cavity of the duck with the citrus halves. Place

6

the duck in a 2 gallon freezer bag, then pour in the marinade. Seal and

7

refrigerate for 24 hours.

8

The next day, remove the duck from the marinade and pat it dry with paper

9

towel. Preheat oven to 450 degrees F.

10

Place the duck on a rack in a roasting pan. Fold the wing tips back and

11

tie the legs together. First, roast the duck for 20 minutes, the high

12

temperature will caramelize the sugars on the outside of the duck and set

13

a rich mahogany color. After 20 minutes, drop the temperature down to 325

14

degrees F and roast for 1 hour. Duck heaven baby!

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (36 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1635.98

Calories From Fat (1%)

15.76

% Daily Value

Total Fat 1.86g

3%

Saturated Fat 0.25g

1%

Cholesterol 0mg

0%

Sodium 18387.91mg

766%

Potassium 2247.53mg

64%

Total Carbohydrates 389.42g

130%

Fiber 4.97g

20%

Sugar 354.24g

 

Protein 47.97g

96%