Peking Duck is a legendary Chinese dish known for its crispy, golden skin and succulent meat. Traditionally served with thin pancakes, hoisin sauce, and fresh garnishes, it’s a meal that’s both elegant and delicious. While the traditional method takes days, this simplified recipe delivers impressive results without compromising on flavor.
Equipment:
- Large roasting pan with a rack
- Saucepan
- Baking sheet
- Sharp knife
- Basting brush
- Kitchen twine
- Measuring cups and spoons
Ingredients:
- 1 whole duck (4–5 pounds)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons Chinese five-spice powder
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for glaze)
For Serving:
- Mandarin pancakes or flour tortillas
- Hoisin sauce
- Thinly sliced green onions
- Thinly sliced cucumber
Instructions:
- Prepare the Duck:
- Remove any giblets from the cavity of the duck. Rinse the duck thoroughly inside and out and pat dry with paper towels.
- Using a sharp knife, prick the skin all over, being careful not to pierce the meat. This helps render the fat for crispy skin.
- Season the Duck:
- Mix the five-spice powder with a pinch of salt and rub it all over the duck, including inside the cavity.
- Truss the duck with kitchen twine, tucking the wings and legs securely for even cooking.
- Dry the Skin:
- In a small saucepan, combine the honey, soy sauce, sesame oil, and rice vinegar. Heat gently until combined.
- Brush the mixture generously over the duck, coating all sides.
- Place the duck on a rack in a roasting pan and leave it uncovered in the refrigerator for 8–12 hours or overnight to allow the skin to dry.
- Roast the Duck:
- Preheat the oven to 350°F (175°C).
- Roast the duck breast-side up for about 90 minutes, basting with the honey-soy mixture every 30 minutes.
- Increase the oven temperature to 425°F (220°C) for the last 15–20 minutes to crisp the skin further.
- Rest and Carve:
- Let the duck rest for 15 minutes before carving. This helps retain the juices and ensures tender meat.
- Serve:
- Slice the duck thinly and serve with Mandarin pancakes, hoisin sauce, green onions, and cucumbers.
Tips:
- For ultra-crispy skin, use a hairdryer on cool settings to dry the skin before seasoning.
- Save the rendered duck fat for roasting potatoes or vegetables.
- If you’re short on time, pre-made Mandarin pancakes or flour tortillas work perfectly.
Peking Duck is a showstopping dish that brings a touch of sophistication to any meal. With its crisp, flavorful skin and tender meat, it’s a perfect centerpiece for special gatherings or a weekend treat. Enjoy the authentic flavors in every bite!
Peking Duck Recipe
Make restaurant-quality Peking Duck at home with this easy-to-follow recipe. Enjoy crispy skin, tender meat, and classic flavors perfect for a special dinner or celebration.
Equipment
- Large roasting pan with a rack
- Saucepan
- Baking sheet
- Sharp knife
- Basting brush
- Kitchen twine
- Measuring cups and spoons
Ingredients
- 1 whole duck 4–5 pounds
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons Chinese five-spice powder
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for glaze
- For Serving:
- Mandarin pancakes or flour tortillas
- Hoisin sauce
- Thinly sliced green onions
- Thinly sliced cucumber
Instructions
- Prepare the Duck:
- Remove any giblets from the cavity of the duck. Rinse the duck thoroughly inside and out and pat dry with paper towels.
- Using a sharp knife, prick the skin all over, being careful not to pierce the meat. This helps render the fat for crispy skin.
- Season the Duck:
- Mix the five-spice powder with a pinch of salt and rub it all over the duck, including inside the cavity.
- Truss the duck with kitchen twine, tucking the wings and legs securely for even cooking.
- Dry the Skin:
- In a small saucepan, combine the honey, soy sauce, sesame oil, and rice vinegar. Heat gently until combined.
- Brush the mixture generously over the duck, coating all sides.
- Place the duck on a rack in a roasting pan and leave it uncovered in the refrigerator for 8–12 hours or overnight to allow the skin to dry.
- Roast the Duck:
- Preheat the oven to 350°F (175°C).
- Roast the duck breast-side up for about 90 minutes, basting with the honey-soy mixture every 30 minutes.
- Increase the oven temperature to 425°F (220°C) for the last 15–20 minutes to crisp the skin further.
- Rest and Carve:
- Let the duck rest for 15 minutes before carving. This helps retain the juices and ensures tender meat.
- Serve:
- Slice the duck thinly and serve with Mandarin pancakes, hoisin sauce, green onions, and cucumbers.
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