CRISPY DUCK CALORIES RECIPES

CRISPY DUCK RECIPE - FOOD.COM

Crispy Duck Recipe - Food.com image

A Himilayan recipe. Some work to make, but worth every minute. Tareko is a standard technique way up there at the top of the world. I sub. a Thai garlic-chili paste for the 2 separate ones. Can be used with any fowl, just vary the frying times.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 lbs duck, cleaned, cut up and brined
1 tablespoon cumin
1 tablespoon chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon ground pepper
1/4 teaspoon nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
oil

Steps:

Combine all ingredients but the duck and the oil.
Place half the mixture in a small bowl and refrigerate.
Rub the remaining paste all over the bird, inside and out.
Wrap in plastic wrap and refrigerate 12 hours minimum.
Prepare a steamer and cook the bird for an hour.
Remove duck from steamer and cool.
Using reserved paste, recoat the whole bird, inside and out.
Heat oil in deep fryer to 360.
Fry duck until it is golden brown and the skin has crisped.
Remove from oil and drain well.
Serve with rice and a fruit chutney.

Nutrition Facts : Calories 1884.9, FatContent 178.9, SaturatedFatContent 60.1, CholesterolContent 345, SodiumContent 291.2, CarbohydrateContent 12.5, FiberContent 0.4, SugarContent 9.6, ProteinContent 52.6

PEKING DUCK RECIPE | ALLRECIPES

Peking Duck Recipe | Allrecipes image

I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.

Provided by Allison

Categories World Cuisine Asian Chinese

Total Time 3 hours 50 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
? teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
½ cup plum jam
1?½ teaspoons sugar
1?½ teaspoons distilled white vinegar
¼ cup finely chopped chutney

Steps:

Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Nutrition Facts : Calories 555.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 91.1 mg, FatContent 31 g, FiberContent 2.3 g, ProteinContent 22.4 g, SaturatedFatContent 10.6 g, SodiumContent 747.8 mg, SugarContent 42 g

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