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Western Style Peking Duck Recipe
|Duckling||5 Pound (1 Whole)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Soy sauce||3 Tablespoon|
|Whole green onions||5|
|Hoisin sauce/Plum sauce||1⁄2 Cup (8 tbs) (Homemade / Purchased)|
|Fresh coriander||1 Tablespoon|
Serving size: Complete recipe
Calories 5945 Calories from Fat 2580
% Daily Value*
Total Fat 286 g440.3%
Saturated Fat 85.5 g427.5%
Trans Fat 0 g
Cholesterol 3574.9 mg
Sodium 6766 mg281.9%
Total Carbohydrates 203 g67.6%
Dietary Fiber 8.7 g34.8%
Sugars 66.9 g
Protein 603 g1205.8%
Vitamin A 68.7% Vitamin C 160.9%
Calcium 31.4% Iron 434.9%
*Based on a 2000 Calorie diet
Mix together ginger, cinnamon, nutmeg, pepper, and cloves.
Sprinkle 1/2 teaspoon of spice mixture inside duck.
Stir 1 tablespoon of the soy into remaining spice mixture, then rub evenly over exterior of bird.
Cut one of the green onions in half and tuck inside cavity of duck.
Cover and refrigerate for 2 hours or until next day.
Set duck, breast side up, on a rack over 11/2 to 2 inches boiling water.
Cover and steam for 1 hour, adding more water, if necessary, as it evaporates.
Cool duck so it firms slightly, then drain and discard juices and green onion from cavity.
Set duck, breast side up, on a rack in a baking pan and prick skin all over with a fork.
Bake in a 375° oven for 30 minutes.
Blend remaining 2 tablespoons soy with honey and brush on duck.
Turn oven temperature to 500°.
Bake for 5 minutes or until skin becomes richly browned; do not allow skin to char.
While duck is roasting, cut remaining green onions and tops in 1 1/2 inch pieces, then cut lengthwise in thin strips.