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Recipe Name: Apricot Szechuan Roast Duck Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 5 pound duck
1/2 Cup(s) White wine vinegar
1/2 Cup(s) Apricot jam
1 Tablespoon(s) Soy sauce
2 Tablespoon(s) Toasted Szechuan
Remove neck, wing tips, gizzards and extra fat from duck. Place neck,
wing tips, and gizzards in stock pot filled with water. Bring to a
boil. Prick duck skin all over, especially the fatty parts. Lower duck
into stock pot, neck first. Place plate on top of duck to keep
submerged and simmer for 45 minutes. Remove duck from pot and dry. Let
sit out at room temperature for 30 minutes to dry and tighten skin
before roasting. Preheat oven to 450 degrees. In a saucepan heat 1/2
cup white wine vinegar and 1/2 cup apricot jam until melted. Add 1
tablespoon soy sauce and 2 tablespoons toasted Szechaun peppercorns.
Divide sauce in half. Brush sauce over duck. Use sauce to baste duck
occasionally. Place duck in oven, legs first. The rear of the oven is
hotter and the dark meat takes longer to cook. Roast for 45 minutes.
Baste occasionally and spoon off fat. Reserve other half of sauce for
dipping sauce. Yield: 2 servings Converted by MC_Buster. Recipe by:
COOKING LIVE SHOW #CL9251 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 536
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: 81.6mg
Sodium: 649mg
Potassium: 282.6mg
Carbohydrates: 112g
Fiber: <1g
Sugar: 69.7g
Protein: 16.7g

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