Peking Duck
990 mins (prep 480, cooking 510)
11 ingredients
6 servings
The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions.

Categories:  poultry , equipment , appetizer , low-carb , low-in... , chinese , time-to-make , asian , very-low-carbs , holiday , whole-duck , weeknight , main-dish , oven , meat , heirloom~historical , duck ,
Share on Newzsocial



Serving Size (141.84 g)
Servings 6
Amount per Serving
Calories 52.84 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 780.32mg 195.08%
Total Carbohydrate 6.09g 12.19%
Dietary Fiber 0.01 g 0.35%
Sugars 6.07 g %
Protein 0.02g 0.27%
Vitamin A 0.0IU% Vitamin C 0.04mg%
Calcium 4.47mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ginger