Peking Roasted Duck Recipe- Chinese Special
Peking Roasted Duck is a quintessential dish in Chinese cuisine, renowned for its crispy skin, tender meat, and rich flavors. Traditionally served with thin pancakes, hoisin sauce, and sliced scallions, this dish is a feast for the senses and a centerpiece for any special occasion. With a bit of patience and attention to detail, you can recreate this iconic dish at home, impressing family and friends with a taste of authentic Chinese dining.
- Prep Time30 min
- Cook Time3 hr
- Perform Time1 hr
- Total Time4 hr 30 min
For the Duck:
- 1 whole duck (about 4-5 pounds)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 cups hot water
For Serving:
- 12 thin Chinese pancakes or tortillas
- Hoisin sauce
- 1 bunch green onions, sliced
Prepare the Duck:
Clean the Duck: Rinse the duck under cold water and pat dry with paper towels. Trim any excess fat.
Season: Rub the duck inside and out with salt, sugar, and five-spice powder. Make sure to season the cavity as well.
Marinate the Duck:
Prepare the Glaze: In a small bowl, mix honey, soy sauce, and rice vinegar.
Apply the Glaze: Brush the mixture all over the duck, ensuring it is well-coated.
Hang the Duck: To achieve crispy skin, hang the duck in a cool, dry place (or in the fridge on a rack) for 2-3 hours, or overnight if possible. This helps dry out the skin.
Roast the Duck:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Boil Water: In a large pot, bring 2 cups of water to a boil.
Blanch the Duck: Carefully pour the hot water over the duck to tighten the skin. Let it drain for a few minutes.
Roast the Duck: Place the duck breast-side up on a roasting rack in a baking tray. Roast in the preheated oven for about 1 hour, basting with the leftover glaze every 20 minutes.
Crisp the Skin: For extra crispiness, increase the oven temperature to 425°F (220°C) during the last 10-15 minutes of roasting.
Serve:
Rest the Duck: Remove the duck from the oven and let it rest for about 15 minutes before carving.
Carve the Duck: Slice the duck into thin pieces, separating the skin from the meat if desired.
Prepare the Pancakes: Warm the Chinese pancakes or tortillas in a dry skillet or steamer.
Assemble: Serve the duck slices with pancakes, hoisin sauce, and sliced green onions for a delicious wrap.
Recipe Notes :
Duck Selection: Look for a good-quality, well-fatted duck for the best results.
Hanging Method: If you don’t have a suitable place to hang the duck, you can simply refrigerate it on a rack, uncovered.
Leftovers: Any leftover duck can be used in soups, stir-fries, or salads.
