Thai Roast Duck

1. Clean and dry the duck.

2. Season the inside with half the salt and pepper.

3. Rub the outside with the remaining salt and pepper and coat with the soy sauce. Roast in a hot (425 F) oven allowing 20 minutes per lb.

4. When golden brown, remove from the oven, cut in portions and place in a serving dish.

5. Meanwhile, mix all the sauce ingredients in a saucepan. Bring to boil, stirring constantly, until the sauce thickens.

6. Pour the sauce over the duck. Just before serving, garnish with the lemon and tomato rings and sprinkle with the coriander.

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Nutrient	Quantity
Total fats	1.4209 g
Protein	7.492 g
Carbohydrates	58.3048 g
Energy	253.5068 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0384 g
Water	747.8753 g
Aspartic acid	0.9018 g
Calcium, Ca	99.5004 mg
Lutein + zeaxanthin	575.8656 g
Fiber, total dietary	6.8062 g
Carotene, beta	2040.232 g
Niacin	3.6251 mg
Vitamin A, RAE	190.6022 g
Arginine	0.2831 g
Riboflavin	0.1552 mg
Tocopherol, beta	0.0447 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.009 g
Glutamic acid	2.5356 g
Stigmasterol	0.02 mg
Sodium, Na	1787.2202 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0067 g
Total lipid (fat)	1.4209 g
Manganese, Mn	1.2328 mg
Fructose	6.7971 g
Proline	0.2756 g
Fatty acids, total saturated 16:0	0.1535 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	27.6712 g
Choline, total	40.0785 mg
Sugars, total	41.041 g
Serine	0.2702 g
Fatty acids, total saturated 10:0	0.013 g
Fatty acids, total saturated 18:0	0.0497 g
Vitamin B-6	0.4764 mg
Selenium, Se	1.3691 g
Ash	7.6218 g
Fatty acids, total saturated 18:1 undifferentiated	0.2083 g
Pantothenic acid	0.6792 mg
Phenylalanine	0.2648 g
Beta-sitosterol	0.0133 mg
Copper, Cu	0.3503 mg
Betaine	10.1875 mg
Thiamin	0.206 mg
Methionine	0.0695 g
Iron, Fe	2.1323 mg
Carbohydrate, by difference	58.3048 g
Phosphorus, P	177.3214 mg
Folate, total	85.7358 g
Tocopherol, gamma	0.687 mg
Lycopene	11496.0222 g
Alanine	0.2508 g
Valine	0.2221 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	0.4821 g
Glycine	0.2076 g
Carotene, alpha	451.8487 g
Glucose (dextrose)	6.2901 g
Fatty acids, total saturated 14:0	0.0025 g
Zinc, Zn	1.1654 mg
Isoleucine	0.2067 g
Fatty acids, total saturated 12:0	0.0027 g
Fatty acids, total polyunsaturated	0.524 g
Fatty acids, total saturated 14:1	0.0016 g
Leucine	0.3389 g
Tocotrienol, alpha	0.0642 mg
Vitamin A, IU	3784.8202 IU
Folate, DFE	85.7358 g
Tryptophan	0.0635 g
Vitamin C, total ascorbic acid	89.6771 mg
Phytosterols	33.4237 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0173 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.1724 g
Vitamin K (phylloquinone)	41.1272 g
Fatty acids, total saturated	0.2338 g
Histidine	0.1317 g
Fatty acids, total monounsaturated	0.2193 g
Threonine	0.2267 g
Folate, food	85.7358 g
Cryptoxanthin, beta	6.1284 g
Vitamin E (alpha-tocopherol)	2.5651 mg
Magnesium, Mg	88.8946 mg
Lysine	0.2617 g
Potassium, K	1320.1282 mg
Cystine	0.0882 g
Fluoride, F	11.0625 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Lemon	2	2.5617	0.8233	0.0265
Salt	1 teaspoon	0	0	0
Lemon juice	4 tablespoons	13.42	4.209	0.1464
Tomato	2	80.4198	17.3796	0.8936
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Water	1 cup	0	0	0
Pepper	1 teaspoon	5.773	1.4708	0.075
flour	2 teaspoons	24.095	5.2752	0.0935
Coriander	2	0.1533	0.0245	0.0035
duck	1	0	0	0