Nutrition Facts

Serving Size 120 g

(Approx. 8 Servings)

Amount Per Serving

Calories	280	Calories From Fat	160

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 85 mg	28%

Sodium 170 mg	7%

Total Carbohydrate 7 g	2%

Dietary Fiber 0 g	0%

Sugars 7 g

Protein	22 g

Vitamin A 2%	•	Iron 15%

Vitamin C 0%	•	Calcium 2%

*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.

Roasted Duck with Whiskey Glaze

Prep Time

8 hours

Cook Time

2 hours

Total Time

10 hours

Serves

8 People

Ingredients

Recipe makes 8 Servings

7 Lb Maple Leaf Frozen Duckling, fully thawed, and neck & giblets removed, discarded or saved for another use

1/4 cup(s) extra virgin olive oil, as needed for brushing over duck

1/2 cup(s) Fischer & Wieser Whiskey Glaze, plus more as needed for serving

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Instructions

Prepare 1 recipe of Citrus Duck Brine (recipe on HEB.com). Place duck in brine, refrigerate for at least 8 hours or overnight.

Bring a large pot of water to a boil. Remove duck from brine and place in boiling water. Cook 10 minutes to help render off some excess fat. Remove from water, let cool slightly and pat dry.

Preheat oven to 425ºF.

Brush oil liberally over entire surface of duck then generously season with salt and pepper. Place duck in a roasting pan.

Roast duck for 15 minutes at 425ºF then turn heat down to 325ºF. Rotate duck in oven every 30 minutes or so to ensure even browning.

After 1 hour of cooking, remove duck from oven and liberally brush pan drippings (rendered duck fat) over duck.

Return to oven and roast 25 to 30 minutes or until breast reaches at least 165ºF and thighs reach at least 170ºF.

Remove from oven and immediately brush whiskey glaze over entire duck.

Rest at least 20 minutes before carving and serving. Serve with more whiskey glaze as needed.

Source:

H-E-B Cooking Connection