Homemade Peking Duck Recipe




 Tender roasting duck4 Pound (1 Piece)
 Honey6 Tablespoon
 Wine vinegar3 Teaspoon
 Soy sauce2 Tablespoon
 Sherry2 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1954 Calories from Fat 70

% Daily Value*

Total Fat 8 g12%

Saturated Fat 0.1 g0.49%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2162.6 mg90.1%

Total Carbohydrates 109 g36.4%

Dietary Fiber 6.6 g26.4%

Sugars 94.8 g

Protein 371 g742.7%

Vitamin A 108.8% Vitamin C 137%

Calcium 25.7% Iron 8.1%

*Based on a 2000 Calorie diet


Preheat broiler or barbecue charcoal grill.
Prepare special basting sauce: In pan put honey, vinegar, soy sauce, sherry, juice of 1/2 orange and 3 tablespoons water.
Heat together; bring to boil.
Let cool.
Prick skin of duck lightly with sharp fork; pour over several pints of boiling water to soften skin; let dry.
Put onion and 1/2 orange inside duck; season.
Put bird on spit; when broiler or barbecue is very hot, cook bird, basting frequently with special sauce.
Allow 20 minutes per pound; lower heat after first half hour.
Test if duck is done by sticking skewer deeply into leg meat.
If juice is clear, duck is done.
Remove from heat.