Directions:
- Place the extra fat in a stockpot with duck stock and water and bring to a boil.
- Prick the duck legs all over and add to the pot.
- Add extra water to cover, if needed.
- Simmer 30 minutes.
- Remove and let legs sit at room temperature for 30 minutes to dry skin.
- Meanwhile preheat oven to 450.
- In a saucepan heat the vinegar, preserves, soy sauce, chile, ground pepper, and peppercorns.
- Divide sauce in half.
- Place duck legs on a roasting pan, brush with sauce.
- Roast for 30 minutes occasionally basting with sauce.
- Serve with remaining sauce for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.84 Kcal (1071 kJ) | ||
| Calories from fat | 58.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 10% | |
|---|---|---|---|
| Cholesterol | 80.39mg | 27% | |
| Sodium | 376.16mg | 16% | |
| Potassium | 17.07mg | 0% | |
| Total Carbs | 26.43g | 9% | |
| Sugars | 24.17g | 97% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 22.29g | 45% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.77 Kcal (409 kJ) | ||
| Calories from fat | 22.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 10% | |
|---|---|---|---|
| Cholesterol | 30.72mg | 27% | |
| Sodium | 143.75mg | 16% | |
| Potassium | 6.52mg | 0% | |
| Total Carbs | 10.1g | 9% | |
| Sugars | 9.24g | 97% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 8.52g | 45% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.6mg | 9% | |
| Calcium | 8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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