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Red Chile "peking" Duck

2

Long Island ducklings, (4 to 5 pounds each

Marinade:

2

tablespoons

ground white pepper

2

tablespoons

ground cinnamon

2

tablespoons

ground ginger

1/2

cup

packed light brown sugar

1/4

cup

red wine vinegar

2

tablespoons

sesame oil

1/2

cup

peanut oil

2

tablespoons

ground fennel seed

1

tablespoon

pureed canned chipotles

2

tablespoons

ancho chile powder

1

About 8 hours or 1 day before serving, prick the skin of the duck all over with

2

a fork. In a large pot over high heat, bring 8 quarts of water to a rapid boil

3

and blanch the ducks for 5 minutes. Remove the ducks from the water and set

4

aside. Combine all ingredients in a bowl. Brush on duck and let marinate at

5

least 4 hours or overnight. Preheat oven to 400 degrees. Roast the ducks, breast

6

side up, for 20 minutes, reduce the heat to 350 and continue cooking for another

7

hour. Remove from the oven and let rest at room temperature for about 20

8

minutes

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (12.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1754.7

Calories From Fat (69%)

1214.5

% Daily Value

Total Fat 137.51g

212%

Saturated Fat 22.34g

112%

Cholesterol 0mg

0%

Sodium 49.62mg

2%

Potassium 493.51mg

14%

Total Carbohydrates 138.57g

46%

Fiber 16.86g

67%

Sugar 107.26g

 

Protein 4.31g

9%