Mediterranean Diet Peking Duck
Experience the perfect fusion of flavors with this Mediterranean Diet Peking Duck recipe, where the rich tradition of Chinese cuisine meets the wholesome vibrancy of Mediterranean ingredients. Succulent roasted duck is elevated with a zesty marinade of fresh orange and lemon juice, extra virgin olive oil, fragrant herbs like rosemary and thyme, and a touch of honey for balanced sweetness. The duck is roasted to golden perfection, basted frequently for maximum flavor and tenderness. Served alongside crisp julienned cucumbers, sliced scallions, and hearty whole wheat flatbread, this dish reinvents the classic Peking Duck in a healthier, Mediterranean-inspired style. Perfect for gatherings or dinner parties, this recipe is a fresh, flavorful way to enjoy heritage cooking with a modern twist! Keywords: Mediterranean Peking Duck, fusion cuisine, healthy roast duck recipe, whole wheat flatbread serving ideas.
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
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.
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.
Brush the duck generously with the prepared marinade, ensuring it is well-coated on all sides. Reserve some marinade for basting.
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.
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.
Once cooked, remove the duck from the oven and let it rest for at least 10-15 minutes before carving.
Carve the duck into thin slices and serve with julienned cucumber, sliced scallions, and whole wheat flatbread.
To assemble, place a few slices of duck, cucumber, and scallions on a flatbread, fold or roll, and enjoy!
Nutrition Facts
Calories |
9061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 694.9 g | 891% | |
| Saturated Fat | 227.0 g | 1135% | |
| Polyunsaturated Fat | 86.8 g | ||
| Cholesterol | 1905 mg | 635% | |
| Sodium | 8571 mg | 373% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 64.6 g | ||
| Protein | 460.1 g | 920% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 715 mg | 55% | |
| Iron | 77.4 mg | 430% | |
| Potassium | 6297 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
