componentHistory unverifiedscratch: kitchen
Roast duck
roast-duck · roasted · Chinese
About
Whole-style roast duck with crisp skin for Peking duck service.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Duck breast 600 g
- Peking duck glaze 80 g
- Salt 6 g
Preparations used
- No preparation inputs on this node.
Used in
- Peking duck dish
Similar in this layer
- No close neighbors above the export floor.
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 600.0 g Duck breastpath roast-duck → duck-breast
- 28.1 g Hoisin saucepath roast-duck → peking-duck-glaze → hoisin
- 21.1 g Honeypath roast-duck → peking-duck-glaze → honey
- 21.1 g Soy saucepath roast-duck → peking-duck-glaze → soy-sauce
- 7.0 g Rice vinegarpath roast-duck → peking-duck-glaze → rice-vinegar
- 6.0 g Saltpath roast-duck → salt
- 0.7 g Star anisepath roast-duck → peking-duck-glaze → five-spice-blend → star-anise
- 0.6 g Ground cinnamonpath roast-duck → peking-duck-glaze → five-spice-blend → cinnamon
- 0.6 g Fennel seedpath roast-duck → peking-duck-glaze → five-spice-blend → fennel-seed
- 0.5 g Sichuan peppercornpath roast-duck → peking-duck-glaze → five-spice-blend → sichuan-peppercorn
- 0.4 g Clovespath roast-duck → peking-duck-glaze → five-spice-blend → clove