Source: U.S. Department of Defence
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Roast Duck
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 MEAT, FISH, AND POULTRY No.L 164 00
ROAST DUCK
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
657 cal
0g
37 g
55 g
164 mg
115 mg
22 mg
Ingredient
Weight
Measure
Issue
DUCK,WHOLE,READY TO COOK
100 lbs
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
Method
1
Wash duck thoroughly, inside and out, under cold running water. Drain well.
2
Rub cavity of duck with pepper.
3
Place duck, breast side up on sheet pans without crowding. Prick skin of duck.
4
Roast 2 hours or until duck is done in 325 F. oven. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
5
Pour off fat frequently during roasting period. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/roast_duck.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 7 Ounces |
| Calories: | 657 cal |
| Carbohydrates: | 0g |
| Protein: | 37 g |
| Fat: | 55 g |
| Cholesterol: | 164 mg |
| Sodium: | 115 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| DUCK,WHOLE,READY TO COOK | 100 lbs | ||
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp |
| Method: | |
|
1 Wash duck thoroughly, inside and out, under cold running water. Drain well. 2 Rub cavity of duck with pepper. 3 Place duck, breast side up on sheet pans without crowding. Prick skin of duck. 4 Roast 2 hours or until duck is done in 325 F. oven. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 5 Pour off fat frequently during roasting period. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence