Peking Duck (Robert Irvine) Recipe

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Peking Duck (Robert Irvine)
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Ingredients
9
Count
Nutrition
4644
Calories
Total time
130
Minutes
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Ingredients:

  • 1 (5-lb) duck
  • 6 cups water , plus 1 tbsp
  • 2 tbsp maltose or honey
  • 2 tbsp dry sherry
  • 3 tbsp cornstarch, mixed with 3 tbsp water , for slurry
  • 1/2 cup hoisin sauce
  • 2 tsp sesame oil

Directions:

  1. Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well. Insert a chopstick through the neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix. Tie a string onto the middle of the stick so you can hold the duck and hang it up. Bring 6 cups of water to boil in a wok, over medium heat. Add maltose or honey and stir to dissolve. Stir in the sherry, vinegar and cornstarch slurry.
  2. When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck. Repeat until duck is thoroughly moistened. Repeat dunking once more. Hang duck by the string in a cool airy place with a bowl underneath to catch drips. Leave for 4 to 6 hours until skin is dry and taught. Put roasting pan on lower oven rack and fill with 2 to 3 inches of water. Oil the upper rack above pan.
  3. Preheat oven to 350 degrees F.
  4. Remove the chopstick and string. Put duck on oiled rack in center of oven breast side up and cook for 30 minutes. Turn duck breast side down for 45 minutes, then turn breast side up for 30 minutes or until skin is dark brown. While duck is roasting, make scallion brushes. Trim roots, and cut off most of green part, leaving 3-inch pieces. Make several 1-inch lengthwise slits in each end of scallion, and put in a bowl of ice water for 20 minutes, drain and refrigerate. Mix hoisin with sesame oil and 1 tablespoon water, in a small serving bowl. Carve the duck, separate meat and skin. Place on a serving platter and surround with the scallion brushes. Serve the sauce with the duck.
  5. Yield 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4644.48 Kcal (19446 kJ)
Calories from fat 4197.03 Kcal
% Daily Value*
Total Fat 466.34g 717%
Cholesterol 457.34mg 152%
Sodium 2129.23mg 89%
Potassium 567.21mg 12%
Total Carbs 113.79g 38%
Sugars 58.25g 233%
Dietary Fiber 8.58g 34%
Protein 7.13g 14%
Vitamin C 28.5mg 48%
Iron 2.8mg 15%
Calcium 292.5mg 29%
Amount Per 100 g
Calories 205.46 Kcal (860 kJ)
Calories from fat 185.67 Kcal
% Daily Value*
Total Fat 20.63g 717%
Cholesterol 20.23mg 152%
Sodium 94.19mg 89%
Potassium 25.09mg 12%
Total Carbs 5.03g 38%
Sugars 2.58g 233%
Dietary Fiber 0.38g 34%
Protein 0.32g 14%
Vitamin C 1.3mg 48%
Iron 0.1mg 15%
Calcium 12.9mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 131
    Points
  • 132
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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