Total
122
difficulty
Intermediate

Whole Roasted Duck

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Ingredients
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Utensils

can
Baking dish
Bowl
Fork

Ingredients

Portions: 8

4 Pounds Whole Duck (room temperature)
3 Packets Maggi Season-Up! Ginger (10g)
6 Cups Water
1 Head Garlic (sliced in half)
1 large Onion (cut into quarters)
4 Units Star Anise
2 Inches Ginger
3 Cubes MAGGI® Chicken Cubes
2 Sprigs Chive
1 Bunch Chadon Beni
1 large Orange (cut in half)

Instructions

1.In a large bowl, season the duck with Season Up with Ginger.

2.In a large pot bring the water to a boil. Add garlic, onion, star anise, ginger, Chicken Cubes, chives, chadon beni and seasoned duck. Ensure that the duck is completely submerged. If it is not, add more hot water and cover with a plate. Allow it to simmer for 40 minutes.

3.Preheat the oven to 450˚F (235˚C) – ensure that your oven is clean or there will be a lot of smoke.

4.Remove the duck from the broth and drain the duck thoroughly. Place in a roasting pan fitted with a roasting rack, breast side up. Using a fork pierce holes in the duck skin being careful not to pierce the meat.

5.Squeeze the oranges over the duck, then fill the cavity with the orange. Set aside and allow the duck’s skin to dry uncovered for 20 mins.

6.Roast the duck for 30 minutes or until a thermometer inserted into the duck thigh reads 165˚F (75˚)

7.Remove from the oven and allow to rest for 15 minutes before carving. Serve hot!

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NUTRITIONAL INFORMATION 959.7 kcal = 4,017kj /per portion

Carbohydrates	9.6 g
Energy	959.7 kcal
Fats	89.7 g
Fiber	1.5 g
Protein	27.4 g
Saturated Fats	30.2 g
Sodium	1252.8 mg
Sugars	3.6 g

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Balanced menu

Want to know more about MyMenu IQ™?

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

Fat 85 89.6g / 85%

Carbohydrates 4 9.6g / 4%

Protein 11 27.3g / 11%

Energykilocalories 47 959.6g / 47%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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