Peking Duck
Moderate nutritional value
Crisp duck with thin pancakes.
Peking duck is a whole duck roasted until the skin is thin and crisp, then carved and served with thin wheat pancakes, hoisin sauce, green onion and cucumber. It is high in protein and fat, most of the fat in the skin, and the hoisin sauce adds sugar and sodium. A 200 g serving is about 550 kcal; more meat and cucumber and less skin cut the fat.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 13g | 23.2% |
| Fat | 18g | 25.7% |
| Carbs | 16g | 5.3% |
| Simple Sugars | 5.6g | Estimate |
| Complex Carbs | 10.4g | Estimate |
| Water | 52g | 2.1% |
| Calories | 275 | 12.2% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 5.94 | g | 29.7% |
| Monounsaturated | 8.05 | g | 32.2% |
| Polyunsaturated | 2.64 | g | 20.3% |
| Omega-3 | 0.792 | g | Estimate |
| Omega-6 | 1.848 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 1.51 | mg |
| Vitamin E | 0.46 | mg |
| Selenium | 16.5 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 38.9 | mcg | 4.3% |
| vitamin B1 | 0.121 | mg | 10.1% |
| vitamin B2 | 0.182 | mg | 14.0% |
| vitamin B3 | 3 | mg | 18.8% |
| vitamin B6 | 0.123 | mg | 7.2% |
| vitamin B9 | 12 | mcg | 3.0% |
| vitamin B12 | 0.169 | mcg | 7.0% |
| vitamin C | 1.51 | mg | 1.7% |
| vitamin D | 0.056 (2 IU) | mcg | 0.4% |
| vitamin E | 0.459 | mg | 3.1% |
| vitamin K | 15.9 | mcg | 13.3% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 18.4 | mg | 1.8% |
| iron | 1.95 | mg | 10.8% |
| magnesium | 17.9 | mg | 4.5% |
| phosphorus | 114 | mg | 16.3% |
| potassium | 187 | mg | 7.2% |
| sodium | 308 | mg | 13.4% |
| zinc | 1.25 | mg | 11.4% |
| copper | 0.172 | mg | 19.1% |
| manganese | 0.158 | mg | 6.9% |
| selenium | 16.5 | mcg | 30.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 310 | mg | 44.3% | 130% |
| Isoleucine | 573 | mg | 40.9% | 128% |
| Leucine | 978 | mg | 35.8% | 107% |
| Lysine | 914 | mg | 43.5% | 127% |
| Methionine | 517 | mg | 49.2% | 150% |
| Phenylalanine | 957 | mg | 54.7% | 156% |
| Threonine | 503 | mg | 47.9% | 135% |
| Tryptophan | 158 | mg | 56.4% | 160% |
| Valine | 621 | mg | 34.1% | 104% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Whole duck 2 kg
- Maltose or honey 2 tbsp
- Rice vinegar 2 tbsp
- Boiling water 1 L
- Shaoxing wine 1 tbsp
- Five-spice powder 1 tsp
- Salt 1 tsp
- Mandarin pancakes 16 pieces
- Hoisin sauce 80 ml
- Spring onions, julienned 4 stalks
- Cucumber, julienned 1
Instructions
- 1
Rinse the duck, pat dry, and rub the cavity with salt, five-spice, and Shaoxing wine.
- 2
Loosen the skin from the meat, then pour boiling water over the skin to tighten it; pat dry.
- 3
Mix maltose and vinegar with a little hot water and brush over the whole skin.
- 4
Hang the duck in a cool, airy place or refrigerate uncovered for at least 8 hours until the skin is dry and taut.
- 5
Roast breast-up at 180 C for about 75-90 minutes, until the skin is deep mahogany and crisp.
- 6
Rest 10 minutes, then carve the crackling skin and meat into thin slices.
- 7
Warm the pancakes, spread with hoisin, add duck, spring onion, and cucumber, then roll and serve.