RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.811
Energy (kCal)	1251.675
Carbohydrates (g)	304.9172
Total fats (g)	0.5862
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0101
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0010
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0432
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0595
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0931
Proline (g)	0.0819
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0480
Adjusted Protein (g)	0.0000
Cystine (g)	0.0209
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5810
Copper, Cu (mg)	0.0699
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3742
Total lipid (fat) (g)	0.5862
Vitamin K (phylloquinone) (g)	0.0510
Cholesterol (mg)	0.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	7.2800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.2700
Energy (kcal)	1251.6750
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0142
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0178
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	300.6397
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.5335
Lutein + zeaxanthin (g)	0.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0618
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	28.9800
Fatty acids, total saturated 16:0 (g)	0.1213
Carbohydrate, by difference (g)	304.9172
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1297
Tyrosine (g)	0.0414
Potassium, K (mg)	277.3050
Fatty acids, total saturated 12:0 (g)	0.0009
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0678
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0620
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0064
Histidine (g)	0.0312
Isoleucine (g)	0.0574
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4309
Water (g)	139.8489
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.1500
Sodium, Na (mg)	898.3400
Iron, Fe (mg)	2.2358
Energy (kJ)	5238.2650
Ash (g)	3.3019
Caffeine (mg)	0.0000
Glycine (g)	0.0535
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0891
Fatty acids, total polyunsaturated (g)	0.1006
Vitamin E (alpha-tocopherol) (mg)	0.0024
Sucrose (g)	300.5617
Vitamin B-6 (mg)	0.0652
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0692
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0654
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0263
Folate, food (g)	7.2800
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.2448
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.6490
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1905
Vitamin B-12 (g)	0.0030
Calcium, Ca (mg)	56.1900
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0510
Glutamic acid (g)	0.2768
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0951
Folate, DFE (g)	7.2800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.2060
Tryptophan (g)	0.0174
Threonine (g)	0.0481
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4075
Protein (g)	1.8110
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2261
Betaine (mg)	4.7680
Phosphorus, P (mg)	56.9400
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut off duck's wing tips and 2nd joints. | 2. Combine bean sauce through anise and rub the inside of the duck with the mixture. | 3. Sew the neck and tail openings securely. | 4. Bring 6 cups water to a boil. | 5. Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water. | 6. Pat the duck dry. | 7. Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture. | 8. Slip a loop of string around the duck's neck and hang in a dry place overnight. | 9. Pre-heat oven to 450°F. | 10. Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown. | 11. Turn with a towel (NOT a fork). | 12. Roast 8-10 minutes longer, making sure the duck does not burn. | 13. Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes. | 14. Reduce heat to 300°F; roast 10 minutes. | 15. Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F). | 16. Now increase heat to 450°F, remove foil and roast 10 minutes. | 17. Remove from oven and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	1			-	-	-	-
bean sauce	1	tablespoon		7.05	0.42	0.27	0.48
sherry	2	tablespoons		-	-	-	-
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
five spice powder	1/2	teaspoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
star anise	1/2			-	-	-	-
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
honey	4	tablespoons		-	-	-	-

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

Cooking in progress....

Cantonese Roast Duck