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Step-by-step Peking Duck Recipe and Tips

Ingredients

Ingredient For Duck:
One whole duck 5 to 6-pound is perfect
salt
White pepper
6 tablespoons honey
2 tablespoons dark soy sauce
2 tablespoons brown sugar
4 tablespoons Chinese five-spice powder
Ingredient For The Sauce:
6 tablespoons hoisin sauce
2 tablespoons sesame oil
6 tablespoons sugar
1 tablespoon dark soy sauce
1 tablespoon cornstarch

Nutritional information

170
Calories
4g
Total Fat
0.9g
Saturated Fat
0.7g
Polyunsaturated Fat
1.8g
Monounsaturated Fat
64mg
Cholesterol
640mg
Sodium
71mg
Potassium
15g
Carbohydrates
0.5g
Fiber
3g
Sugars
20g
Protein
0.1%
Vitamin A
0.2%
Vitamin B-12
2.5%
Vitamin B-6
5.6%
Vitamin C
1%
Vitamin D
0.5%
Vitamin E
1.5%
Calcium
9.8%
Iron

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Step-by-step Peking Duck Recipe and Tips

Are you looking for a perfect receipt of Peking duck for your special meal tonight?

Features:
  • Spicy
  • Sweet
Cuisine:
  • 1 hour
  • Serves 4
  • Medium

Directions

I’ve fallen in love with Peking duck since last year when I had a short trip to Beijing. A roasted duck with the beautiful lacquer honey hoskin and the five-spice glaze makes me so impressed. The slices with crispy golden skin separated from the meat with no fat made me understand why this is one of the essences of Asian cuisine.

Peking duck
Peking duck

Peking Duck (Beijing Roast Duck) – special food of Beijing cuisine, is a must-try dish of China. Its history comes back to Yuan Dynasty when Peking duck was firstly mentioned in an Imperial cookbook. And then in the Ming Dynasty, this dish was one of the main courses in the Imperial menu.

Since it was served in royalty only, the traditional method is laborious and complicated, requiring three days of preparation. Today, the simple recipe for a home version is much easier but the taste still comes close to the original.

 

Steps

1
Done

Inject the whole duck body with a small knife or fork and slowly pour hot water over it to rinse. Be careful at this step!
Put the duck on a rack in a roasting pan and make it dry by using a paper towel to pat. Sprinkle salt and pepper evenly throughout the duck, then, leave it in the roasting pan until you are ready to cook.

2
Done

Mix the ingredients together, including honey, brown sugar, soy sauce, five-spice powder with 6 tablespoons of water in a small bowl. Use a sauce brush to brush the whole duck, from inside out. Leave it dry in around 10 minutes and brush again.
Repeat until the sauce is almost gone, leaving about 4-5 tablespoons for the graze, we will use it for the next step. Ideally, the graze should be marinated on the duck overnight and put it in the refrigerator.

3
Done

Put the duck in the oven which is heated at 350oF and cook for 45 minutes. Turn the duck over, water evenly with the leftover graze in step 2 and bake until the skin is crispy and golden brown, waiting for another 45 minutes.
Make sure that you regularly check that the color skin is not getting too dark. If it is, just turn down the temperature and lower the rack of the oven. Remove the duck from the oven after it is cooked. Leave a roasted duck on a large plate while you do the sauce.

4
Done

Mix cornstarch with 1 teaspoon of cold water. Next, heat the pan, then add the ingredients in turn: hoisin sauce, sesame oil, sugar, and soy sauce. When the sauce is boiling slightly, gradually add the cornstarch and stir until it becomes clammy. Set aside and leave it cool.

5
Done

On a big plate, place a teaspoon of sauce in the middle of each Chinese pancake, carve some slices of duck, garnish with cucumbers and scallions to make the dish tastier. And then, let’s enjoy the juicy duck prepared by your talented hands.

6
Done

For Garnish:

Slice 3 scallions into long thin strips
Slice 1 cored cucumber into long thin strips
1 package of Chinese-style pancakes to serve with Peking duck
About Chinese-style pancakes: Also called as Mandarin or Moo Shu pancakes. There are several methods on the Internet guiding you to make this pancake at home. But if you don’t have time, no worry, it is available at most big grocery stores.

7
Done

The Right Way To Enjoy Peking Duck

The way of serving Peking duck in a Chinese restaurant is very unique. The whole duck will be presented before slicing or it might be carved directly at your table in some restaurants. A whole duck can be sliced into about 120 thin slices with both flesh and skin.
In the traditional way, Peking duck is always served with some components and ingredients such as pancakes, fresh cucumbers, plum sauce, shallots or scallions, and sometimes with garlic and sugar.
The best way to enjoy this special food is by using your hands. Put a pancake on one hand, pick up a slice of duck and use it to drop the sauce on a pancake, add some more duck slices, cucumber, and scallions. Finally, nicely roll up the pancake and taste it. Yummy! How delicious it is!
Peking duck is not recommended to eat in summer. In the summer, the weather is humid and crazily hot and surely that you don't like to enjoy greasy food in this hot season.
As Chinese culinary theory, the best time to eat Peking duck is in spring, autumn and winter. Why? In winter and spring, the duck meat is very soft. And the ideal temperature, humidity of autumn is perfect to roast a juicy duck.

8
Done

Final Thoughts

You can easily search a lot of recipes of Peking duck, which is adapted and remixed to suit the individual’s preferences. We have tried some and found that this recipe brings flavors that closely resemble the traditional taste. The crispy golden skin with mouthwatering duck meat will impress your taste buds.
Instead of taking a flight to Beijing, you can make and enjoy the Peking duck in your home with family and friends. Thanks for reading!

avata

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