A Simplified Peking Duck

6 hours Prep: 20 minutes Cook: 3 hours

22 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	large	duck	giblets removed
1 1/2	tablespoons	cinnamon	ground
1 1/2	tablespoons	ginger	ground
3/4	cup	brown sugar
3/4	cup	red wine vinegar
1	teaspoon	sesame oil
2	teaspoons	peanut oil

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.

Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours.

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

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Nutrition Facts

Serving Size 26g

Amount per Serving

Calories 22 71% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 1.0g	0%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	1%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I have eaten a great deal of stuffed peppers in my life and these are the best. Who would have guessed walnuts, green olives, raisins...? There are some strange things in there but what a great taste they made. I added a can of diced tomatoes and a cup of salsa. I like mine more moist. After eating them I felt the walnuts although nutritious were hard to find. I wonder how some water chestnuts would be? My hat is off to whoever developed this recipe. Thank you!

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