Soy-Free Peking Duck
Elevate your culinary skills with this mouthwatering Soy-Free Peking Duck recipe, a flavorful twist on an iconic dish that skips the soy sauce but delivers all the traditional richness. Perfectly seasoned with five-spice powder, sea salt, and a luscious glaze of honey, molasses, and aromatic ginger and garlic, this recipe ensures a golden, crispy skin while maintaining tender, juicy meat. The duck undergoes a unique process involving a vinegar bath and air-drying for hours to achieve its signature texture. Serve it alongside fresh cucumber, scallions, and homemade pancakes or thin flatbread for a stunning, restaurant-quality dining experience that’s ideal for special occasions. Whether you’re catering to dietary needs or exploring classic Chinese flavors, this soy-free variation of Peking Duck promises to delight your taste buds.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole duck
- 2 tablespoons Sea salt
- 1 tablespoon Five-spice powder
- 1 cup Rice vinegar
- 1.5 tablespoons Honey
- 1.5 tablespoons Molasses
- 2 tablespoons, grated Ginger
- 3 cloves, minced Garlic
- 1 teaspoon White pepper
- 1 cup Water
- 1 sliced Cucumber
- 6 sliced Scallions
- 12 Pancakes or thin flatbread
Instructions
Rinse the duck thoroughly under cold water and pat dry using paper towels. Remove any excess fat from the cavity of the duck.
Mix the sea salt and five-spice powder in a small bowl. Rub the mixture evenly over the entire duck, including inside the cavity.
In a large saucepan, bring rice vinegar, water, honey, molasses, grated ginger, minced garlic, and white pepper to a simmer over medium heat, stirring until well combined.
Carefully ladle or pour the hot vinegar mixture over the duck in the sink to douse the skin entirely. This step helps tighten the skin, a crucial part of achieving a crispy texture.
Place the duck on a rack in a roasting pan and let it air dry, uncovered, in the refrigerator for at least 4 hours or overnight. This drying period is essential for achieving crispy skin.
Preheat your oven to 375°F (190°C). Allow the duck to sit at room temperature for about 20 minutes before roasting.
Roast the duck in the preheated oven for about 1 hour. After 1 hour, increase the oven temperature to 425°F (220°C) and roast for an additional 30-45 minutes. The skin should be golden and crispy, and the internal temperature should reach at least 165°F (74°C).
Remove the duck from the oven and let it rest for 15 minutes before carving.
Carve the duck and serve with cucumber and scallions. Wrap pieces of duck with cucumber and scallion in pancakes or thin flatbread.
Nutrition Facts
Calories |
10646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 741.0 g | 950% | |
| Saturated Fat | 229.9 g | 1150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2868 mg | 956% | |
| Sodium | 23799 mg | 1035% | |
| Total Carbohydrate | 527.1 g | 192% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 100.0 g | ||
| Protein | 504.9 g | 1010% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2628 mg | 202% | |
| Iron | 58.8 mg | 327% | |
| Potassium | 5744 mg | 122% | |
*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.
