Homemade Peking Duck Recipe

Summary

CuisineCourse
Method

Ingredients

 Tender roasting duck4 Pound (1 Piece)
 Honey6 Tablespoon
 Wine vinegar3 Teaspoon
 Soy sauce2 Tablespoon
 Sherry2 Teaspoon
 Orange1
 Onion1
 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

Directions

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.
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