Peking Duck Recipe

Ingredients:

For the Duck:

Instructions:

Prepare the Duck:

Begin by cleaning the duck. Remove any leftover feathers and trim the excess fat around the neck and cavity. Pat the duck dry with paper towels to ensure the skin is as dry as possible. This step is crucial for achieving crispy skin during roasting.
Use a needle or sharp skewer to gently prick the skin all over the duck, especially on the breast. Be careful not to pierce the meat. This helps the fat render out during the cooking process and gives the skin a crispy texture.

Make the Marinade:

In a small bowl, combine the honey, soy sauce, Chinese five-spice powder, green tea bbq seasonings, rice vinegar, salt, sugar, Shaoxing wine, and water. Stir well until the sugar dissolves and the marinade is smooth.
Place the duck in a large bowl or roasting dish and pour the marinade over it, ensuring it coats the entire surface. Use a brush or your hands to spread the mixture evenly, especially over the skin.
Cover the duck and refrigerate it for at least 4 hours, ideally overnight. This allows the flavors to penetrate and helps dry out the skin.

Dry the Duck:

After marinating, remove the duck from the refrigerator and allow it to come to room temperature for about 30 minutes.
Using paper towels, gently pat the duck dry again. To ensure crispy skin, you can hang the duck in a cool, dry place for a few hours or use a fan to dry the skin further.

Roast the Duck:

Preheat your oven to 375°F (190°C).
Place a rack in the center of your oven and place the duck on a roasting rack in a large roasting pan. Pour a little water into the bottom of the pan to prevent drippings from burning.
Roast the duck for about 1.5 to 2 hours, depending on the size of the duck. During cooking, you can occasionally baste the duck with its own juices to help keep the skin moist and flavorful.
For the last 20 minutes of cooking, increase the oven temperature to 425°F (220°C) to allow the skin to become golden brown and crispy. The duck is done when the skin is crisp, and the internal temperature reaches 165°F (74°C) in the thickest part of the meat.

Prepare the Pancakes and Condiments:

While the duck is roasting, prepare the pancakes and condiments.
If you are using store-bought Mandarin pancakes, steam them gently over boiling water until soft and warm, or follow the package instructions.
Julienne the cucumber and slice the scallions into thin strips.
Have the hoisin sauce ready for serving.

Carve and Serve the Peking Duck:

Once the duck is roasted to perfection, let it rest for about 10 minutes before carving.
To carve the duck, start by removing the wings and legs. Then, carefully slice the breast meat into thin strips, being sure to keep the skin intact. You can also remove the duck’s crispy skin and serve it separately, as is tradition in many Peking duck restaurants.

Assemble the Peking Duck:

To serve, take a warm pancake and spread a little hoisin sauce on it.
Place a few slices of duck meat, along with some crispy skin, on top of the sauce.
Add a few pieces of julienned cucumber and scallions for crunch and freshness.
Roll up the pancake and enjoy your homemade Peking duck.
This Peking Duck recipe captures the rich, savory flavor and crispy skin that the dish is famous for, perfect for a special family dinner or celebratory meal. With its tender duck meat and crispy skin, combined with fresh vegetables and hoisin sauce, it's a deliciously refined yet accessible take on this iconic Chinese dish.