Peking Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 duck leg (1.8 kg or 4 pounds, ready to cook)
- 4 Tbsps honey
- 250 grams Pastry flour
- Pastry flour (for kneading)
- sesame oil (for drizzling)
- 1 stalk Leeks
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Step 1:
Rinse duck, pat dry and place in a pot of boiling water. Simmer for about 4-5 minutes, remove and pat dry.
Step 2:
Brush duck with honey and let it rest for about 1 hour in a cool, dry place.
Step 3:
Place duck on a broiler pan and roast, breast down for about 40-45 minutes. Remove and turn.
Step 4:
Combine flour and 120 ml (approximately 0.5 cups) of cold water and knead into a smooth dough. Cover with a damp cloth and chill for about 20 minutes.
Step 5:
Turn dough onto a floured surface, shape into a roll and cut into 16 pieces. Thinly roll out each piece and brush with a little oil. Top with a second pancake.
Step 6:
Heat oil in a frying pan and cook dough until it begins to bubble. Remove and drain on paper towels.
Step 7:
Remove duck from the oven and let stand briefly. Cut meat from the chest down.
Step 8:
Rinse leeks and cut into 8 cm (approximately 3 inch) long strips. Place meat and leeks on pancakes and serve.
