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Marinated Peking Duck

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  Duck 1 1⁄2 Gram
  Honey 1 Teaspoon
  Sherry 1 Teaspoon
  Vinegar 1 Teaspoon
  Warm water 1 Tablespoon

Dry the outside of the duck.
Make a small incision in the skin near the tail and insert the nozzle of a bicycle pump.
Then pumping carefully, inflate the whole duck to separate the skin from the flesh. (This may not be possible with a frozen duck.)
Paint the outside of the duck with the marinade and hang up to dry for at least 4 hours.
Pre-heat an oven to 210°C, 425°F/Gas 7 and place the duck on a rack in the oven.
Cook for 15-20 minutes at that temperature and then reduce to 190°C, 375°F/Gas 5.
Cook for another 25 minutes or longer depending on the size of the bird.
Allow 15 minutes per 500 g (1 lb) and 15 minutes extra.
Carve the duck by removing the crisp skin first, then the meat from the bones in thin slices.
Serve piled on a plate with the skin slices on top.
Reserve the bones for soup.
Serve with pancakes, hoisin sauce and strips of cucumber and spring onions.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Cook Time: 
70 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 24 Calories from Fat 2

% Daily Value*

Total Fat 0.23 g0.35%

Saturated Fat 0.08 g0.38%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 34.4 mg1.4%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.01 g0.04%

Sugars 4.1 g

Protein 0.28 g0.55%

Vitamin A 0% Vitamin C 0.17%

Calcium 0.1% Iron 0.47%

*Based on a 2000 Calorie diet

Marinated Peking Duck Recipe