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A Simplified Peking Duck

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Submitted by denisemick

:)

YIELD

4 servings

PREP

180 min

COOK

150 min

READY

330 min

Ingredients

1 1
LARGE LARGE DUCK
giblets removed, whole *
1 5
TEASPOON ML WHITE PEPPER
freshly ground
1 ½ 23
TABLESPOONS ML CINNAMON
ground
1 ½ 23
TABLESPOONS ML GINGER
ground
¾ 177
CUP ML BROWN SUGAR *
¾ 177
1 5
TEASPOON ML SESAME OIL
2 2
TEASPOONS TEASPOONS PEANUT OIL *
½ 2.5
TEASPOON ML STAR ANISE
ground

Directions

Bring a pot of water, large enough to hold the duck, to a boil.

Remove from heat and plunge duck in the water for 5 minutes.

Remove and pat dry.

Combine the rest of the ingredients in a small saucepan and bring just to the boil.

Off heat, allow mixture to cool to room temperature.

Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.

To cook: Place duck on a rack, breast side up in a preheated 350℉ (180℃) oven for 2- 2½ hours.

Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.

To serve: Let duck cool to room temperature.

Carefully carve pieces from the bone being sure to include the crisp skin.

Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 26 44% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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