Peking Duck Chinese
Elevate your culinary repertoire with this traditional Chinese Peking Duck recipe, a show-stopping dish renowned for its irresistibly crispy skin and tender, flavorful meat. This recipe meticulously outlines how to prepare a whole duck with a savory honey-and-rice-vinegar glaze, seasoned generously with Chinese five-spice powder for that signature aromatic profile. The duck is roasted to perfection, achieving golden-brown, crackling skin while the meat stays juicy and succulent. Paired with soft mandarin pancakes, hoisin sauce, and fresh julienned scallions and cucumbers, Peking Duck becomes a hands-on dining experience that captures the essence of Chinese cuisine. Perfect for special occasions or when you want to impress your guests, this dish brings authentic flavors and an interactive twist to your table.
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Recipe Information
Ingredients
- 1 piece (about 5 lbs) Whole duck
- 4 cups Hot water
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon Kosher salt
- 0.5 cup Hoisin sauce
- 6 stalks Green onions (scallions)
- 1 piece Cucumbers
- 12 pieces Mandarin pancakes (or Chinese-style pancakes)
Instructions
Rinse the duck thoroughly under cold water and pat it dry with paper towels. Trim any excess fat and remove the giblets from the cavity.
Bring 4 cups of water to a boil. While waiting for the water to boil, combine the honey and rice vinegar in a small bowl to create a glaze.
Place the duck over a large bowl or sink, and carefully ladle the boiling water over the entire surface of the duck. The skin will tighten. Pat the duck dry again.
Rub the duck inside and out with kosher salt and Chinese five-spice powder evenly for seasoning. Let the duck sit uncovered in the refrigerator (on a rack or tray) for at least 6 hours or overnight to dry the skin further.
When ready to cook, preheat the oven to 375°F (190°C). Place the duck breast-side up on a roasting rack set over a deep roasting pan. Brush the glaze evenly over the duck.
Roast the duck in the oven for 1 hour. After the first hour, flip the duck carefully and roast for an additional 30 minutes.
Flip the duck again (breast-side up this time) and roast for another 30 minutes or until the skin is deep golden brown and crispy, and the internal temperature of the duck reaches 165°F (74°C).
Remove the duck from the oven and let it rest for 15 minutes. Carve the duck into thin slices for serving.
Prepare the scallions by cutting them into thin julienne strips, and slice the cucumber into matchstick-sized pieces.
Serve the duck slices with mandarin pancakes, hoisin sauce, julienned scallions, and cucumber. To eat, spread a bit of hoisin sauce on a pancake, add duck, scallions, and cucumber, then roll it up and enjoy!
Nutrition Facts
Calories |
9180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 691.8 g | 887% | |
| Saturated Fat | 218.7 g | 1093% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 2272 mg | 757% | |
| Sodium | 9059 mg | 394% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 79.4 g | ||
| Protein | 467.4 g | 935% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 4326 mg | 92% | |
*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.
