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1 whole duck
suggest servings
| 1 | large | duck | giblets removed, whole |
| 1 | teaspoon | white pepper | freshly ground |
| 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 | |
| 1/2 | teaspoon | star anise | ground |
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 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.
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.
I have heard of the pecking duck for quite a long time but never dared to try making it. This afternoon I tried this simplified peking duck, while it was cooking, my son couldn't stop asking me when will it be ready, the smell filled the room. When the dish hit the table, my son and my husband were drooling. Awesome!
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+3
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| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 6% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 3% | Iron | 7% |
* 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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Our story opens at a restaurant called the Café de Paris in Monte Carlo in the year 1895. Prince Edward of Wales, son of Queen Victoria and future king of England, was a regular patron. One day he and a party of other gentlemen and the ...
I am rating this 4 stars because first, it tastes good and the consistency is good. It also smells delicious while baking. It also receives this rating because it requires *no butter* and *no oil*. The ingredient list was just what I needed tonight since I had neither. I made my own icing using powdered sugar, vanilla and milk. Feel free to visit Lin's Christian Exchange for recipes and useful Christian stuff. Thanks Lin
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