Peking Roast
Experience the bold flavors and exquisite texture of Peking Roast, a centerpiece-worthy dish featuring perfectly roasted duck with irresistibly crispy skin and juicy, tender meat. This recipe combines traditional Chinese culinary techniques, such as blanching the duck to achieve that signature crackling exterior, air-drying it for optimal crispiness, and basting with a honey-soy glaze for a touch of sweetness. Stuffed with aromatic ginger and green onions, this roast is an explosion of flavor in every bite. Serve it with soft flour tortillas or Chinese pancakes, hoisin sauce, and fresh cucumber and scallion matchsticks for a modern twist on the classic Peking Duck experience. With a balance of savory, sweet, and tangy notes, this dish is perfect for special occasions or indulging in a taste of authentic Chinese cuisine.
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Recipe Information
Ingredients
- 1 whole Duck (preferably whole, about 5 pounds)
- 1 tablespoon Salt
- 3 tablespoons Honey
- 3 tablespoons Rice wine vinegar
- 2 tablespoons Soy sauce
- 4 slices Ginger (sliced)
- 2 stalks Green onions
- 8 cups Water
- 12 pieces Flour tortillas or traditional Chinese pancakes
- 0.5 cup Hoison sauce
- 1 whole Cucumber (sliced into thin matchsticks)
- 4 stalks Scallions (sliced into matchsticks)
Instructions
Clean the duck thoroughly by removing any excess fat from the cavity. Pat the duck dry with paper towels.
Rub the duck inside and out with salt to season it evenly.
Bring a large pot of water (about 8 cups) to a boil. Blanch the duck by carefully lowering it into the boiling water and letting it cook for 2-3 minutes. This step tightens the skin for better crisping.
Remove the duck from the boiling water and pat it dry again with paper towels.
In a small saucepan, combine honey, rice wine vinegar, and soy sauce. Heat the mixture over medium-low heat until it forms a glaze.
Use a brush to apply the glaze evenly across the entire surface of the duck. Allow the duck to air-dry for at least 6 hours or overnight, uncovered, in the fridge. This helps to further dry out the skin.
Preheat your oven to 375°F (190°C). Place the duck on a roasting rack in a roasting pan, breast-side up.
Stuff the cavity of the duck with sliced ginger and stalks of green onion to enhance flavor.
Roast the duck for about 90-120 minutes, or until the skin is golden brown and crisp. Baste the duck every 30 minutes with the juices from the roasting pan. If the skin begins to darken too quickly, cover it loosely with foil.
Once fully cooked, allow the duck to rest for 10 minutes before carving to retain its juices.
Carve the duck into thin slices. Serve with flour tortillas or traditional Chinese pancakes, hoisin sauce, cucumber matchsticks, and scallion slices.
Nutrition Facts
Calories |
5715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.3 g | 426% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 14560 mg | 633% | |
| Total Carbohydrate | 422.8 g | 154% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 114.2 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 3625 mg | 77% | |
*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.
