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Peking Duck

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9012
Energy (kCal)82.162
Carbohydrates (g)18.6893
Total fats (g)0.2125
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean duck. Wipe dry and tie string around neck. Hang duck in cool, windy place 4 hours. Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry. Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more. Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish. The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck 6 - - - -
    water 8 cups 0.0 0.0 0.0 0.0
    ginger 1 slice 1.76 0.3909 0.04 0.0165
    scallion 1 cut 32.0 7.34 1.83 0.19
    honey 3 tablespoons - - - -
    white vinegar 1 tablespoon 2.682 0.006 0.0 0.0
    sherry wine 1 tablespoon - - - -
    cornstarch 1 1/2 1/2 45.72 10.9524 0.0312 0.006
    water 3 tablespoons 0.0 0.0 0.0 0.0
    scallion 32.0 7.34 1.83 0.19

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



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