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Peking Duck In Sauce

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  Duckling 1 Kilogram, clean, put in boiling water to scald
  Dry sherry 3 Tablespoon
  Water 4 Tablespoon
  Sugar 3 Tablespoon
  Cucumber slices 1 Cup (16 tbs)
  Spring onion 12 , sliced
  Cucumbers 2 Medium, cut into 2 inch strips
  Salt 1 Teaspoon
For chili soya dip
  Soya sauce 1⁄2 Cup (8 tbs)
  Chili sauce 2 Tablespoon
For mustard soya dip
  Soya sauce 6 Tablespoon
  Dry mustard 2 Teaspoon
For garlic dip
  Garlic paste 2 Tablespoon
  Vinegar 3⁄4 Cup (12 tbs)
  Plum sauce 1⁄2 Cup (8 tbs)
  Hoisin sauce 1⁄2 Cup (8 tbs)

Drain the duck and keep in the refrigerator overnight.
Mix in a bowl water, salt, sherry and sugar.
Rub the duck with this mixture well.
Keep aside for 6 hours before roasting.
When dry give the duck a second coating of the sweetened water.
Place the duck in a pre-heated oven (190°C-375°F, Gas Mark 5) on a rack in a roasting tin.
Roast for 20 minutes.
Lower the temperature to (150°C-300°F, Gas Mark 6).
Roast for 1 hour.
Duck should be well cooked and the skin should be very crisp.
While duck is cooking, prepare the doilies.
Place the Duck in a large serving dish.
Carving is done at the dining table.
At the first carving only the skin is sliced off.
These pieces are placed on a heated plate and passed around the table.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 240 Calories from Fat 86

% Daily Value*

Total Fat 10 g14.7%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 113.6 mg37.9%

Sodium 1481 mg61.7%

Total Carbohydrates 15 g4.9%

Dietary Fiber 1.1 g4.5%

Sugars 9.3 g

Protein 23 g45.1%

Vitamin A 3.9% Vitamin C 10.5%

Calcium 3.1% Iron 19.6%

*Based on a 2000 Calorie diet

Peking Duck In Sauce Recipe