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Roast Duck

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.7559
Energy (kCal)105.915
Carbohydrates (g)14.4365
Total fats (g)1.3942
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub salt and chinese flower pepper on duck (inside and outside) and put green onions in the cavity. | 2. Keep in refrigerator for 24 hours, take out 2 hours before baking. | 3. Preheat oven to 450*. | 4. Bake 45 minutes at 450* on roasting pan rack with breast up; reduce heat to 350* and continue baking 1 hour more. | 5. Mix honey, soy sauce, and sherry. | 6. Baste duck with sauce mixture; continue baking 30 minutes more; brushing 3 times until mixture is gone. | 7. Remove duck and let cool 40 minutes. | 8. Cut duck into bite-sized pieces; arrange pieces on platter. | 9. Serve hot or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck 1 - - - -
    salt 4 teaspoons - - - -
    chinese flower pepper 1 teaspoon ground - - - -
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    sherry wine 1/2 cup - - - -
    green onion 2 cut 38.34 8.1508 1.3774 0.6674
    honey 3 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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