Nutrition Facts

Serving Size 237 g

(Approx. 4 Servings)

Amount Per Serving

Calories	370	Calories From Fat	110

% Daily Value*

Total Fat 12 g	18%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 100 mg	33%

Sodium 930 mg	39%

Total Carbohydrate 33 g	11%

Dietary Fiber 1 g	4%

Sugars 24 g

Protein	27 g

Vitamin A 2%	•	Iron 25%

Vitamin C 25%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Plum Glazed Slow Roasted Duck

Prep Time

15 minutes

Cook Time

3 h 30 m

Total Time

3 h 45 m

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 4 to 5 pound duck, fully thawed; neck & giblets removed, discarded or saved for another use

1 cup(s) Fischer & Wieser Four Star Provisions Plum Garlic Thai Sauce

1 Tbsp Kikkomon All-Purpose Less Sodium Soy Sauce

2 small mandarin oranges, juiced and zested

1 small red onion, peeled and quartered

5 medium fresh garlic clove(s), halved

1 Tbsp Adams Reserve Chipotle Five Spice Rub

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Instructions

Allow duck to sit at room temperature for about 1 hour while preheating oven to 325°F and making sauce.

In a small bowl mix together plum sauce, soy sauce, 1 teaspoon of mandarin zest and 1 tablespoon of mandarin juice. Set aside.

Using kitchen scissors, trim excess fat from around duck's neck. Remove sauce packet and giblets from inside cavity and cut off tail bone at the base of the spine.

Place a small baking rack in the bottom of a roasting pan and position duck in middle of rack, breast side up. With a sharp knife, gently score skin on breast to allow fat to escape from under skin while cooking.

Tuck onions and garlic inside cavity and tie legs together with cooking twine. Generously season outside of duck with five spice rub and massage into skin.

Place on middle oven rack and roast for 1.5 hours, rotating pan after 45 minutes to ensure even browning.

Remove from oven and carefully turn duck over. Continue cooking for 1.5 hours, rotating pan halfway through as before.

Remove from oven, gently turn duck breast-side up and baste with sauce. Turn oven up to 400°F and return duck to oven for 20 to 30 minutes, or until skin is a deep brown and glaze has caramelized.

Rest for 15 to 20 minutes before serving with remaining glaze.