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Homemade Peking Duck

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  Tender roasting duck 4 Pound (1 Piece)
  Honey 6 Tablespoon
  Wine vinegar 3 Teaspoon
  Soy sauce 2 Tablespoon
  Sherry 2 Teaspoon
  Orange 1
  Onion 1
  Salt To Taste
  Pepper To Taste

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.
Let cool.
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.

Recipe Summary

Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

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

Homemade Peking Duck Recipe