- Prep time 30 minutes
- Total time 2 hours & 15 minutes
- Portion size 6 servings
Ingredients
Method
Rub duck with five-spice powder, garlic and thyme; season with salt and pepper. Place duck, breast-side down, in large baking dish; refrig- erate for 30 minutes.
Meanwhile, in small saucepan, heat wine, vinegar and honey over medium heat until syrupy, about 5 minutes.
Preheat oven to 350°F. Brush duck with some of the syrup. Bake, brushing with more of the reserved syrup every 30 minutes, until duck reaches internal temperature of 165°F, about 2 hours.
Transfer duck to serving platter, tent with foil and set aside. Pour cooking juices into measuring cup; let fat and cooking liquid separate for a few minutes. Remove and reserve fat for Duck Fat Roasted Potatoes.
In small saucepan, heat reserved cooking juices and syrup, the grapes and broth over low heat; simmer for 10 minutes. Serve gravy with duck. Arrange Duck Fat Roasted Potatoes around duck on serving platter.
Nutritional facts Per serving: about
- Iron 3.5 mg
- Fibre 0 g
- Sodium 250 mg
- Sugars 16 g
- Protein 23 g
- Calories 455
- Total fat 33 g
- Cholesterol 100 mg
- Saturated fat 11 g
- Total carbohydrate 17 g
