Mediterranean Diet Peking Duck
Experience a delicious fusion of flavors with this Mediterranean Diet Peking Duck recipe, where the iconic Chinese dish gets a heart-healthy, Mediterranean-inspired twist. A whole duck is marinated in a vibrant blend of fresh orange and lemon juice, olive oil, garlic, rosemary, thyme, and a touch of honey, infusing it with citrusy, aromatic goodness. Roasted to golden perfection, this crispy yet tender duck pairs effortlessly with the refreshing crunch of julienned cucumber, crisp scallions, and wholesome whole wheat flatbread, offering a balanced and flavorful alternative to traditional pancakes. Ready in just over two hours, this recipe is perfect for a sophisticated dinner gathering or an indulgent weekend treat. Embrace this healthier take on Peking Duck and savor every bite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 whole (approximately 5 pounds) Duck
- 1 large, juiced Orange
- 1 large, juiced Lemon
- 3 tablespoons Olive oil
- 4 minced Garlic cloves
- 2 tablespoons, chopped fresh Rosemary
- 1 tablespoon, chopped fresh Thyme
- 2 tablespoons Honey
- 1 teaspoon Sea salt
- 1 teaspoon, freshly ground Black pepper
- 1 large, julienned Cucumber
- 4 sliced Scallions
- 6 pieces Whole wheat flatbread
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a bowl, combine the orange juice, lemon juice, olive oil, minced garlic, rosemary, thyme, honey, sea salt, and black pepper. Mix well to create a marinade.
Step 3
Clean the duck thoroughly and pat it dry with paper towels. Using a sharp knife, score the skin to help render the fat during cooking.
Step 4
Brush the duck generously with the prepared marinade, ensuring it is well-coated on all sides. Reserve some marinade for basting.
Step 5
Place the marinated duck on a rack in a roasting pan. Roast in the preheated oven for about 2 hours, basting every 30 minutes with the reserved marinade.
Step 6
After two hours, check the internal temperature of the duck; it should be at least 165°F (74°C). If not, cook for an additional 10-15 minutes until it reaches the safe internal temperature.
Step 7
Once cooked, remove the duck from the oven and let it rest for at least 10-15 minutes before carving.
Step 8
Carve the duck into thin slices and serve with julienned cucumber, sliced scallions, and whole wheat flatbread.
Step 9
To assemble, place a few slices of duck, cucumber, and scallions on a flatbread, fold or roll, and enjoy!
Nutrition Facts
| Serving size | (3367.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9061.1 |
| Total Fat 694.9g | 0% |
| Saturated Fat 227.0g | 0% |
| Polyunsaturated Fat 86.8g | |
| Cholesterol 1905.1mg | 0% |
| Sodium 8571.1mg | 0% |
| Total Carbohydrate 218.7g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 64.6g | |
| Protein 460.1g | 0% |
| Vitamin D 90.7IU | 0% |
| Calcium 714.9mg | 0% |
| Iron 77.4mg | 0% |
| Potassium 6296.8mg | 0% |
Source of Calories