Peking Duck Recipe

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Peking Duck
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Ingredients
10
Count
Nutrition
2791
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. The *malt sugar called for in this recipe resembles honey.
  2. This and the other Oriental condiments are available in Oriental food stores.
  3. Clean the duck and place in a basin.
  4. Boil a large kettle of water and pour it over the duck, dousing it thoroughly.
  5. Remove the bird immediately and dry it inside and out with a paper towel.
  6. Hang it by the neck overnight in an airy place.
  7. Dissolve the malt sugar in the soy sauce and rub the duck with this mixture.
  8. When this coating has dried, place the duck on a wire rack in a roasting pan and put it in an oven, preheated to 375°F to roast for 1 hour.
  9. Do not baste the duck or open the oven door.
  10. While the duck is roasting, make the pancakes.
  11. Put the flour in a bowl and gradually add the boiling water.
  12. Mix well with a wooden spoon, but do not knead the dough.
  13. Cover with a cloth and leave stand for 20 minutes.
  14. Form the dough into a long roll about 2 inches in diameter.
  15. Cut off 1/2 inch rounds from the roll.
  16. Roll the rounds into balls and flatten them into round cakes 1/4 inch thick.
  17. When you have used up the dough, dust each cake with flour and roll it out into a paper thin pancake.
  18. Lightly brush a heavy skillet with oil, and cook the pancakes over low heat for 1 1/4 minutes on each side.
  19. They are ready when parts of the pancakes start to curl and bubble slightly.
  20. Stack the cooked pancakes and cover with a damp cloth until required.
  21. To serve the duck, first slice off the crisp skin in 1-2 inch squares and then slice off the meat.
  22. Place the skin and the meat on two separate warmed dishes and bring to the table.
  23. The plum sauce, the bean paste, the scallions and the cucumber strips should all be laid out in separate small dishes.
  24. Spread a spoonful of sauce on each pancake, lay strips of cucumber and scallions down the center, add duck skin and meat, and roll up the pancake.
  25. After the duck carcass has been stripped of its meat, it is usually boiled with a large amount of cabbage and traditionally served as a soup to end the meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2791.1 Kcal (11686 kJ)
Calories from fat 2490.23 Kcal
% Daily Value*
Total Fat 276.69g 426%
Cholesterol 264.54mg 88%
Sodium 1676mg 70%
Potassium 354.5mg 8%
Total Carbs 78.47g 26%
Sugars 11.89g 48%
Dietary Fiber 7.83g 31%
Protein 10.81g 22%
Vitamin C 5.8mg 10%
Iron 7.9mg 44%
Calcium 179.3mg 18%
Amount Per 100 g
Calories 491.79 Kcal (2059 kJ)
Calories from fat 438.77 Kcal
% Daily Value*
Total Fat 48.75g 426%
Cholesterol 46.61mg 88%
Sodium 295.31mg 70%
Potassium 62.46mg 8%
Total Carbs 13.83g 26%
Sugars 2.1g 48%
Dietary Fiber 1.38g 31%
Protein 1.91g 22%
Vitamin C 1mg 10%
Iron 1.4mg 44%
Calcium 31.6mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 78.1
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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