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A Simplified Peking Duck

 

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150

Yield

4

servings

Prep

180

min

Cook

150

min

Ready

330

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

1 large duck
giblets removed, whole
*
1 teaspoon white pepper
freshly ground
1 ½ tablespoons cinnamon
ground
1 ½ tablespoons ginger
ground
¾ cup brown sugar
*
¾ cup red wine vinegar
1 teaspoon sesame oil
2 Teaspoons peanut oil
*
½ teaspoon 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

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 2644% of calories 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?

 

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