Peking Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the duck
- 1 ready to cook duck leg (about 1.8 kg or 4 pounds)
- salt (and)
- freshly ground peppers
- 5 Tbsps honey
- For the chile sauce
- 50 grams red chili peppers
- 2 garlic cloves
- 30 milliliters apple cider vinegar
- 1 pinch salt
- 50 grams brown sugar
- For the pancakes
- 250 grams Pastry flour
- Pastry flour (for working the dough)
- 3 Tbsps sesame oil (for drizzling)
- 1 stalk Leeks
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the duck, pat dry and place in a pot of boiling water. Simmer about 4-5 minutes, remove and pat dry.
Season the inside of the duck with salt and pepper. Brush the outside with honey. Let stand for about 2 hours in a cool, dry place, then brush with the remaining honey.
Place the duck breast-side down in a roasting pan. Roast for 40-45 minutes, then turn the duck over and roast for another 45 minutes.
For the chile sauce, rinse the chilies and remove the stem. Peel the garlic and chop coarsely. Finely chop the chile peppers in a blender. Combine the garlic and chile peppers and bring to a boil together with the apple cider vinegar, salt, sugar and about 120 ml (approximately 1/2 cup) of water in a pot. Reduce the heat and simmer, stirring occasionally for about 20 minutes, until the sauce is slightly thickened. Pour into a small bowl and allow to cool.
For the pancakes, mix the flour with 120 ml (approximately 1/2 cup) of cold water and knead into a smooth dough which no longer sticks to the hands. Cover with a damp cloth and let the dough rest for about 20 minutes.
Place the dough on a floured surface and form into a long roll, then cut into 16 pieces. Roll out on a floured work surface. Brush each dough circle with a little oil and place a second circle on top. Roll out again to form thin dough circles.
Cook in a frying pan with a little oil on both sides briefly, until the pancakes bubble and are browned slightly.
Remove the finished duck from the oven and let stand briefly. Cut the meat from the breast.
Halve the leeks lengthwise, rinse thoroughly and cut into long, thin strips.
To serve, top each pancake with sliced duck, some leek strips and chile sauce. Roll up and arrange on plates.
