Peking Roasted Duck Recipe- Chinese Special
Experience authentic Chinese cuisine right at home with this Peking Roasted Duck recipe. Designed to deliver crispy skin and succulent meat, it’s roasted slowly to perfection and served with thin pancakes, hoisin sauce, and sliced scallions for a traditional touch. Whether you’re preparing a feast for family or inviting guests, this dish brings elegance, flavor, and a true taste of Beijing to your table.
- 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 :
Pre-roast Drying: Dry the duck thoroughly, especially the skin, by hanging or keeping it uncovered in the fridge for several hours. This step helps achieve that coveted crispy skin.
Blanching-Skin Technique: Pouring hot water over the duck before roasting tightens the skin. Do this carefully to avoid any burns.
Resting Period: Once roasted, allow the duck to rest for about 15 minutes so juices redistribute—this keeps the meat moist when carving.
Serving Presentation: Slice the duck thinly, separating skin and meat if desired. Warm the pancakes or wraps just before serving. Lay out hoisin sauce and green onions so guests can assemble their own wraps.
Leftover Usage: Any unused duck makes a superb base for stir-fries, fried rice, or even soups. Save the bones and rendered fats to make stock or enhance future dishes.
