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    You are in: Home / Recipes / Roast Duck With a Honey Soy Basting Sauce Recipe
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    Roast Duck With a Honey Soy Basting Sauce

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    3 Total Reviews

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    • on August 21, 2009

      Russell reckons this is one of the best duck dishes he's ever eaten-high praise indeed as we eat quite a lot of duck. I looked at the recipe and decided I couldn't add olive oil to a creature which gives off so much fat during the cooking of it. My Dijohn has been a particularly spicy one, so I cut that back to 3 tablespoons. Both those alterations worked just fine and the left over baste was a really delicous sauce and didn't need the cornflour. It was a test of strength to smell this cooking on a cold wet afternoon but well worth the test!

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    • on April 22, 2011

      This is a 10-star recipe! I haven't made duck for ages because I am often disappointed with the result, but this recipe is a true winner. I agree with Jan -- there is no need to add oil to the basting sauce, or cornflour later. Thank you so very much for posting.

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    • on October 11, 2010

      Amazing! Only change I made was using half the quantity of olive oil. It was a rich and delicious sauce that was great soaked up along with some roast potatoes I cooked along with the duck. It's the first time I've slow cooked a duck at the start and it gave the perfect combination of moistness with a nice and crisp but not burnt skin.

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    Nutritional Facts for Roast Duck With a Honey Soy Basting Sauce

    Serving Size: 1 (590 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2282.1
    Calories from Fat 1938
    Total Fat 215.3 g
    Saturated Fat 68.6 g
    Cholesterol 380.0 mg
    Sodium 1493.1 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 0.7 g
    Sugars 17.8 g
    Protein 60.3 g

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