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Thai Roast Duck

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.492
Energy (kCal)253.5068
Carbohydrates (g)58.3048
Total fats (g)1.4209
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean and dry the duck. | 2. Season the inside with half the salt and pepper. | 3. Rub the outside with the remaining salt and pepper and coat with the soy sauce. Roast in a hot (425 F) oven allowing 20 minutes per lb. | 4. When golden brown, remove from the oven, cut in portions and place in a serving dish. | 5. Meanwhile, mix all the sauce ingredients in a saucepan. Bring to boil, stirring constantly, until the sauce thickens. | 6. Pour the sauce over the duck. Just before serving, garnish with the lemon and tomato rings and sprinkle with the coriander. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck 1 - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    salt 1 teaspoon - - - -
    soy sauce 2 tablespoons sweet 16.96 1.5776 2.6048 0.1824
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    salt 1 teaspoon - - - -
    lemon juice 4 tablespoons 13.42 4.209 0.2135 0.1464
    flour 2 teaspoons 24.095 5.2752 0.3917 0.0935
    water 1 cup 0.0 0.0 0.0 0.0
    lemon 2 sliced 2.5617 0.8233 0.0972 0.0265
    tomato 2 sliced 80.4198 17.3796 3.9316 0.8936
    coriander 2 chopped 0.1533 0.0245 0.0142 0.0035

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



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