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Shoyu Duck by Malika Dudley
Malika was born in Oahu, raised in Hilo and now lives in Maui with her husband and 3 kids. Malika wears many hats, she is a podcaster, journalist, host, producer, coach, consultant, writer, singer, teacher, student, lover of nature, wife and mother. Mostly known for serving the community with up-to-the-minute pro bono severe weather updates in Maui, she says she is most passionate about family, friends, and community service. Malika Dudley shares mama's shoyu duck recipe on Cooking Hawaiian Style.
Ingredients
- 1 Duck
- 3 Tbs Shoyu
- 1 Tbs Sesame oil
- 1 Tbs Olive oil
- 1 Tbs French dijon mustard
- 1/2 tsp Ginger
- 1 Tbs Honey
- 4 Cloves garlic
Instructions
- Combine mustard, ginger, garlic and honey.
- Mix well, then add olive oil, sesame oil and shoyu.
- Pre-heat oven to 375F.
- Pierce skin of duck with fork all over and cover with mixture
- Cook for 30 minutes in pyrex pan
- Then continue cooking and every 5 minutes cover duck with sauce
- Cook until thigh bones appear.
- Let rest for 10 minutes, then carve.
- Pass cooking juices through a strainer then mix remaining sauce with juice and pour over carved duck, then serve.
How To Serve:
- Serves 4-6.
Nutrition
Calories: 856kcalCarbohydrates: 6gProtein: 22gFat: 82gSaturated Fat: 26gPolyunsaturated Fat: 12gMonounsaturated Fat: 40gCholesterol: 145mgSodium: 162mgPotassium: 421mgFiber: 0.2gSugar: 4gVitamin A: 324IUVitamin B1: 0.4mgVitamin B5: 2mgVitamin C: 6mgCalcium: 29mgIron: 5mg
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