Homemade Peking Duck
|Tender roasting duck||4 Pound (1 Piece)|
|Wine vinegar||3 Teaspoon|
|Soy sauce||2 Tablespoon|
Preheat broiler or barbecue charcoal grill.
Prepare special basting sauce: In pan put honey, vinegar, soy sauce, sherry, juice of 1/2 orange and 3 tablespoons water.
Heat together; bring to boil.
Prick skin of duck lightly with sharp fork; pour over several pints of boiling water to soften skin; let dry.
Put onion and 1/2 orange inside duck; season.
Put bird on spit; when broiler or barbecue is very hot, cook bird, basting frequently with special sauce.
Allow 20 minutes per pound; lower heat after first half hour.
Test if duck is done by sticking skewer deeply into leg meat.
If juice is clear, duck is done.
Remove from heat.
Serving size: Complete recipe
Calories 4258 Calories from Fat 2492
% Daily Value*
Total Fat 276 g425%
Saturated Fat 91.5 g457.7%
Trans Fat 0 g
Cholesterol 1451.5 mg483.8%
Sodium 3178.8 mg132.4%
Total Carbohydrates 109 g36.4%
Dietary Fiber 6.6 g26.4%
Sugars 94.8 g
Protein 321 g641.8%
Vitamin A 39.1% Vitamin C 294.3%
Calcium 20.3% Iron 427.4%
*Based on a 2000 Calorie diet