Peking Duck

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Peking Duck
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Health Score:
62 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
568
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie568 cal.(27 %)
Protein20 g(20 %)
Fat19 g(16 %)
Carbohydrates78 g(52 %)
Sugar added26 g(104 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin K36.7 μg(61 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.5 mg(36 %)
Folate94 μg(31 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C41 mg(43 %)
Potassium517 mg(13 %)
Calcium57 mg(6 %)
Magnesium38 mg(13 %)
Iron3.1 mg(21 %)
Iodine12 μg(6 %)
Zinc1.7 mg(21 %)
Saturated fatty acids4.7 g
Uric acid161 mg
Cholesterol48 mg
Complete sugar30 g

Ingredients

for
4
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
How healthy are the main ingredients?
Leekhoneysugarapple cider vinegarsesame oilsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the duck, pat dry and place in a pot of boiling water. Simmer about 4-5 minutes, remove and pat dry.

3.

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.

4.

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.

5.

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.

6.

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.

7.

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.

8.

Cook in a frying pan with a little oil on both sides briefly, until the pancakes bubble and are browned slightly.

9.

Remove the finished duck from the oven and let stand briefly. Cut the meat from the breast.

10.

Halve the leeks lengthwise, rinse thoroughly and cut into long, thin strips.

11.

To serve, top each pancake with sliced duck, some leek strips and chile sauce. Roll up and arrange on plates.