Peking Duck
Experience the irresistible flavors of authentic Peking Duck with this celebrated Chinese dish that combines succulent roasted duck, crispy golden skin, and a symphony of delectable toppings. Perfectly seasoned with Chinese five-spice powder and glazed with a mouthwatering honey-soy mixture, the duck is roasted to achieve an iconic caramelized crunch. Blanching and air-drying techniques ensure a uniquely crisp texture, while the tender meat is carved and paired with soft pancakes, hoisin sauce, fresh scallions, and cucumbers for a wrap bursting with balanced sweetness and savory depth. Whether you’re hosting a feast or indulging in a gourmet dinner, this recipe delivers a rich culinary tradition straight to your table.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole Duck
- 1 tablespoon Salt
- 2 tablespoons Chinese Five Spice Powder
- 3 tablespoons Honey
- 1 cup Hot Water
- 0.5 cup Hoisin Sauce
- 18 pieces Pancakes
- 1 cup Scallions, thinly sliced
- 1 cup Cucumber, julienned
- 1 tablespoon Rice Vinegar
- 1 tablespoon Soy Sauce
Instructions
Start by cleaning the duck inside and out, removing any excess fat. Pat the duck dry with paper towels.
Mix the salt and Chinese five-spice powder together. Rub this mixture all over the inside cavity of the duck.
Prepare a large pot of boiling water and blanch the duck for about 2-3 minutes. This helps to tighten the skin.
Remove the duck from the water and pat it dry again. Hang the duck in a cool, dry place or under a fan for at least 4-5 hours until the skin is completely dry.
Prepare the glaze by mixing honey with hot water, rice vinegar, and soy sauce. Brush this glaze over the entire surface of the duck and let it continue to dry for another hour.
Preheat your oven to 375°F (190°C). Place the duck on a rack in a roasting pan and roast for about 60 minutes. Brush the duck again with the glaze every 20 minutes.
Increase the oven temperature to 425°F (220°C) and roast for another 10-15 minutes or until the skin is deep golden brown and crispy.
Remove the duck from the oven and let it rest for about 10 minutes. Then carve the duck into thin slices.
To serve, spread hoisin sauce on a pancake, add a few slices of duck, and top with scallions and cucumbers. Roll up the pancake and enjoy!
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 41.7 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 547 mg | 42% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1243 mg | 26% | |
*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.
