Peking Duck
- Number of Servings: 4
Ingredients
250g of Duck2tsp rice vinegarGreen onions2 tsp soy sauce2 tbs honey or golden syrup1 cup water2tsp fresh ginger1 tbs sesame seeds
Glaze: Place the water, honey, ginger, wine and vinegar in a wok or large saucepan, bring the water to the boil. Holding the duck by the string dip the whole body of the duck in the water and ladle the water over it for 20 seconds.
To Hang: Hang the duck by its neck with meat hooks in front of a fan for 2-3 hours or for 8 hours in a dry well ventilated place to dry the skin.
To Cook: Preheat an oven to 200°C. Place the star anise, spring onion and bruised garlic clove in the duck cavity. Place the duck breast side up on a rack in an oven tray, pour a little water in the base of the tray and place it in the middle shelf in the oven for 20 minutes then turn the breast side down, reduce the temperature to 180°C and cook for a further 30 minutes. Turn the duck breast side up for the final cooking for 20 minutes, if the skin is already very red reduce the temperature to 150°C or if it is very pal increase the temperature to 200°C.
Number of Servings: 4
Recipe submitted by SparkPeople user JAZZYCHICK.
To Hang: Hang the duck by its neck with meat hooks in front of a fan for 2-3 hours or for 8 hours in a dry well ventilated place to dry the skin.
To Cook: Preheat an oven to 200°C. Place the star anise, spring onion and bruised garlic clove in the duck cavity. Place the duck breast side up on a rack in an oven tray, pour a little water in the base of the tray and place it in the middle shelf in the oven for 20 minutes then turn the breast side down, reduce the temperature to 180°C and cook for a further 30 minutes. Turn the duck breast side up for the final cooking for 20 minutes, if the skin is already very red reduce the temperature to 150°C or if it is very pal increase the temperature to 200°C.
Number of Servings: 4
Recipe submitted by SparkPeople user JAZZYCHICK.
Nutritional Info Amount Per Serving
- Calories: 168.7
- Total Fat: 3.8 g
- Cholesterol: 65.6 mg
- Sodium: 639.8 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.6 g
- Protein: 19.1 g
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