RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.1191
Energy (kCal)	30.106
Carbohydrates (g)	4.8747
Total fats (g)	0.3474
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0170
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0618
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)	0.0175
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1633
Proline (g)	0.2236
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1070
Adjusted Protein (g)	0.0000
Cystine (g)	0.0443
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3994
Copper, Cu (mg)	0.0795
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3399
Total lipid (fat) (g)	0.3474
Vitamin K (phylloquinone) (g)	7.5322
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.5320
Folate, total (g)	5.4820
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	25.1620
Energy (kcal)	30.1060
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0039
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0357
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1914
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0391
Vitamin C, total ascorbic acid (mg)	0.1000
Lutein + zeaxanthin (g)	20.8840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1329
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)	32.4060
Fatty acids, total saturated 16:0 (g)	0.0455
Carbohydrate, by difference (g)	4.8747
Vitamin D (IU)	0.0000
Fructose (g)	0.0106
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.2993
Tyrosine (g)	0.1007
Potassium, K (mg)	208.6340
Fatty acids, total saturated 12:0 (g)	0.0051
Vitamin A, RAE (g)	1.2420
Serine (g)	0.1439
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1344
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)	0.0018
Histidine (g)	0.0636
Isoleucine (g)	0.1196
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7703
Water (g)	24.9190
Fatty acids, total saturated 8:0 (g)	0.0048
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)	14.2600
Sodium, Na (mg)	1758.9400
Iron, Fe (mg)	0.9227
Energy (kJ)	126.0000
Ash (g)	5.0891
Caffeine (mg)	0.0000
Glycine (g)	0.1162
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)	0.1092
Fatty acids, total polyunsaturated (g)	0.1332
Vitamin E (alpha-tocopherol) (mg)	0.0530
Sucrose (g)	0.0329
Vitamin B-6 (mg)	0.0640
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1342
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0070
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9200
Starch (g)	0.0000
Pantothenic acid (mg)	0.1635
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)	0.0161
Folate, food (g)	5.4820
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0653
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)	6.9518
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0915
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	31.2580
Fatty acids, total saturated 10:0 (g)	0.0017
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1230
Glutamic acid (g)	0.5735
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5520
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2199
Folate, DFE (g)	5.4820
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)	1.4598
Tryptophan (g)	0.0336
Threonine (g)	0.0986
Fatty acids, total polyunsaturated 18:1 c (g)	0.0298
Manganese, Mn (mg)	0.9170
Protein (g)	3.1191
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0578
Betaine (mg)	9.9454
Phosphorus, P (mg)	61.0680
Tocopherol, gamma (mg)	0.3018

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. combine salt, pepper, ginger and 5 spice. dust inside cavity of duck, rub remainder on outside of duck. | 2. tie legs together, twist wing tips under back. Prick skin all over with fork. | 3. Place duck breast side up in roasting pan. roast in oven at 375 degrees F for 2 hours spoon of fat drippings occasionally, set aside if making a gravy. | 4. combine soy sauce and honey, baste duck with mixture. | 5. roast another 20 to 30 minutes (basting frequently) or until leg moves easily in socket and juices run clear. | 6. when finished roasting let rest 15 minutes or so before carving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	5			-	-	-	-
salt	2	teaspoons		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
five spice powder	1/2	teaspoon		-	-	-	-
honey	1/4	cup		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824

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

Cooking in progress....

Sweet and Spicy Duck