Peking Duck
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Ingredients
1 whole duck (about 2.5–3 kg / 5.5–6.5 lbs)
2 tbsp maltose (or honey)
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp five-spice powder
1 tsp salt
1 tsp ground white pepper
5 slices fresh ginger
2 stalks green onions (cut into thirds)
1 orange (optional, quartered, for aromatics)
For the pancakes:
2 cups all-purpose flour
¾ cup boiling water
1 tsp sesame oil (for brushing)
For serving:
Hoisin sauce
Julienned cucumber
Julienned spring onion
Fresh cilantro leaves (for garnish)
Instructions
- Prep the Duck (24 hours before roasting):
Clean the duck thoroughly and pat it completely dry using paper towels. Trim excess fat near the cavity.
Rub the inside of the duck with salt, white pepper, and five-spice powder. Stuff the cavity with ginger, green onion, and orange quarters.
In a saucepan, combine 2 tbsp maltose (or honey), 2 tbsp vinegar, and 1 tbsp soy sauce. Bring to a simmer until melted and smooth.
Hang the duck (or place it on a rack in the fridge) and evenly brush the glaze over the skin. Let it dry uncovered for at least 12 hours (ideally 24) in the refrigerator.
- Roast the Duck:
Preheat the oven to 200°C / 390°F.
Place the duck on a wire rack in a roasting pan. Add water to the pan to prevent smoking.
Roast for 45 minutes, then flip the duck and roast for another 45 minutes, or until the skin is golden, crisp, and crackling.
For extra crispy skin, finish under a broiler for 3–5 minutes, watching carefully to avoid burning.
- Make the Pancakes:
Combine flour and boiling water in a bowl. Stir with chopsticks until it forms a shaggy dough.
Knead the dough for 5–7 minutes until smooth. Let it rest for 30 minutes.
Divide into small balls (about 20), flatten, then roll into thin discs. Stack in pairs, brushing sesame oil between them.
Pan-fry on a dry skillet for 30–60 seconds on each side until lightly browned, then peel them apart.
- Slice and Serve:
Carve the duck: first the crisp skin, then the meat.
Serve with pancakes, hoisin sauce, cucumber, and spring onion.
- Garnish:
Sprinkle fresh cilantro leaves over the served duck for a fresh, herbaceous contrast that brightens the dish.
Don’t wait any longer and check it out. Recipe for :
Peking Duck
* - approximate nutritional values
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