Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck’s backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
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Serving Size: 1 recipe (217g) | ||
Recipe Makes: 1 | ||
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Calories: 506 | ||
Calories from Fat: 120 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 7260.8mg | 250 % | |
Potassium 236.8mg | 6 % | |
Total Carbohydrate 92.7g | 27 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 88.8g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
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