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Peking Duck Recipe
|Chinese five spice powder||1 Teaspoon (Generous Amount)|
|Golden syrup/1 cup light com syrup plus 3 tablespoons light molasses||1 Cup (16 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Hoisin sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 6814 Calories from Fat 4035
% Daily Value*
Total Fat 445 g684.2%
Saturated Fat 144.6 g723.2%
Trans Fat 4.7 g
Cholesterol 2177.9 mg
Sodium 3415.3 mg142.3%
Total Carbohydrates 190 g63.5%
Dietary Fiber 1.4 g5.6%
Sugars 126.3 g
Protein 486 g972.8%
Vitamin A 55.5% Vitamin C 245.5%
Calcium 32.9% Iron 641.8%
*Based on a 2000 Calorie diet
Rub the duck well with Chinese five-spice powder, again both inside and out.
Pour the golden syrup into the boiling water.
Add the 3 star anise and bring back to a boil.
Place the duck in a pan and pour the boiling syrup mixture over it.
Marinate the duck in this solution 4 or 5 minutes, turning occasionally.
Remove the duck, cool, and refrigerate some of the marinade.
Insert a large heavy bottle into the body cavity of the duck.
Place the propped-up duck in a shallow pan, to catch the drippings.
Place in the refrigerator for 12 to 24 hours.
Exposure to the cold air will dry the skin out quite effectively.
When duck is ready to be cooked, preheat the oven to 325 degrees.
Take the duck off the bottle.
Brush well with reserved marinade.
Place breast side down on a rack in a shallow roasting pan.
Bake for 45 minutes.
Turn the bird breast side up and bake an additional 45 minutes. (Total roasting time is 1 1/2 hours.) If at any time during the roasting process the skin begins to blacken on top, cover the blackened areas with small pieces of tinfoil.
Do not cover the whole bird with foil, or skin may lose its crispness.