This recipe has Sodium as 1047% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.7% of RDA
• Calories: 44.9% of RDA
• Carbs: 11.6% of RDA
• Fat (total lipid): 34.1% of RDA
• Fiber: 6.8% of RDA
• Fructose: 0.4% of RDA
• Protein: 22.1% of RDA
• Sodium: 1047% of RDA
• Sugar: 53.1% of RDA
• Vitamin A (IU): 5.2% of RDA
• Vitamin B6: 41.2% of RDA
• Vitamin C: 33.9% of RDA
• Iron: 0.1% of RDA
• Magnesium: 17.9% of RDA
• Manganese: 11.4% of RDA
• Niacin: 26.0% of RDA
• Potassium: 13.9% of RDA
• Zinc: 9.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
duck (whole)|shaoxing wine|water|asian red chili (medium/dry)|salt|brown sugar|granulated sugar|chicken bouillon cube|garlic (fresh)|ginger (ground)|sichuan peppercorn|whole black peppercorn|cinnamon stick|star anise|bay leaf|cumin seed|fennel seed|black cardamom|clove (whole)|medium beer
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BRINE THE DUCK
Use a mortar or spice-grinder, pulse “the spices” until they are coarsely ground.
Combine the ground spices, water, whole dried chili, salt, dark brown sugar, granulated sugar, smashed garlic and ginger slices in a large pot.
Simmer the mixture on medium-low heat, with the lid on (to prevent moisture loss), for 30 min to release the fragrance from the aromatics.
Turn off the heat and add the cold beer. Once the brine has cooled, submerge the duck in it and keep inside the fridge for at least 18 hours, up to 48 hours, turning the duck once if necessary.
ROASTING THE DUCK
Preheat the oven on 300ºF/150ºC.
Clean off any spices sticking on the skin or inside the cavity of the duck (rinse with a bit of water if you need to), then pat the duck as dry as you can with a clean towel.
Use 2~3 toothpicks to sew/seal the skins around the cavity-opening tightly together to keep the inside moist during roasting. If your duck comes without neck and head, sew/seal the neck-opening, too. Brush the duck evenly with shaoxing wine (or Italian grappa).
If your oven is tall enough to hang the duck, you can insert a hook (any kitchen hooks will do) at where the breast and neck meets, and hang the duck hooked onto a baking-rack that’s set on the highest level in the oven, with a baking-sheet on the bottom to catch dripping.
If your oven is too small to hang the duck, then simply lay the duck breast-side-up first, on top of a baking-rack with an aluminum-lined baking-sheet underneath.
Roast the duck for 3 hours until golden browned and glorious, turning it once or twice accordingly for evenness.
If at the last 20 min, it looks like it needs a boost, turn the heat up to 375ºF/190ºC.
CUTTING/SERVING THE DUCK
The best tool for this is sharp kitchen scissors. Remove all the toothpicks, then cut the breasts starting from the cavity-opening, right through the center, until you reach the neck.
Turn the duck over, and cut the thin strip of back bone (sacrificing as little meat as you can) starting from the butt, right through the center, until you reach the neck as well.
Separate the legs and wings from the breasts, and cut everything into smaller pieces. Serve immediately.
NOTES, TIPS, TRICKS, HINTS, ETC:
Actual "HANDS ON" time is roughly 30 minutes. The rest is soaking duck in brine and cook time.
This recipe has the following nutrient totals:
Protein 24.9 g
Carbohydrates 32.0 g
Iron 0.01 mg
Fiber 1.91 g
Calcium 6.97 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.