A Christmas With Peking Duck
Need a gluten free and dairy free main course? A Christmas With Peking Duck could be an excellent recipe to try. One serving contains 1230 calories, 35g of protein, and 119g of fat. This recipe serves 12. For $2.29 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 6 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. It will be a hit at your Christmas event. A mixture of corn syrup, water, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, you might also like recipes such as Beijing Roast Duck (Peking Duck Pancakes) and Merlot Wine Pairing #WinePW #MerlotMe, Peking Duck, and Peking Duck.
Servings: 12
Ingredients:
1 teaspoon light corn syrup
1 (8 -10 lb.) Duck
1/4 teaspoon five spice powder
Hoisin sauce
1 teaspoon honey
1 teaspoon rice wine vinegar
2 teaspoons salt
Scallions
1 gallon boiling water
1/4 teaspoon white pepper
Equipment:
pot
oven
frying pan
Cooking instruction summary:
- Rinse duck and remove innards. Cut skin around neck and remove tail.
- Hang duck neck-side-up over a large pot. Boil water.
- Pour boiling water over the duck until skin is puffed up. Remove boiled water from pot.
- Combine salt, white pepper, five spice powder and 2 tsp of hoison sauce.
- Brush mixture on the outside and inside of the duck to marinate it.
- Let mixture dry - about 2 hours.
- Combine corn syrup, honey, rice vinegar and brush outside of the duck. Let duck air dry for 12-24 hours.
- Preheat oven to 450 degrees. Roast duck for 40 minutes.
- Let meat rest for 15 minutes after cooking. Cut the meat into thin slices and enjoy. Serve with Bao, Chinese pan cakes add hosin sauce and scallions.
Step by step:
1. Rinse duck and remove innards.
2. Cut skin around neck and remove tail.Hang duck neck-side-up over a large pot. Boil water.
3. Pour boiling water over the duck until skin is puffed up.
4. Remove boiled water from pot.
5. Combine salt, white pepper, five spice powder and 2 tsp of hoison sauce.
6. Brush mixture on the outside and inside of the duck to marinate it.
7. Let mixture dry - about 2 hours.
8. Combine corn syrup, honey, rice vinegar and brush outside of the duck.
9. Let duck air dry for 12-24 hours.Preheat oven to 450 degrees. Roast duck for 40 minutes.
10. Let meat rest for 15 minutes after cooking.
11. Cut the meat into thin slices and enjoy.
12. Serve with Bao, Chinese pan cakes add hosin sauce and scallions.
Nutrition Information:
covered percent of daily need
