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Homemade Peking Duck Recipe
|Tender roasting duck||4 Pound (1 Piece)|
|Wine vinegar||3 Teaspoon|
|Soy sauce||2 Tablespoon|
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
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.
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.