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:

1

Clean the Duck: Rinse the duck under cold water and pat dry with paper towels. Trim any excess fat.

2

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:

3

Prepare the Glaze: In a small bowl, mix honey, soy sauce, and rice vinegar.

4

Apply the Glaze: Brush the mixture all over the duck, ensuring it is well-coated.

5

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:

6

Preheat the Oven: Preheat your oven to 375°F (190°C).

7

Boil Water: In a large pot, bring 2 cups of water to a boil.

8

Blanch the Duck: Carefully pour the hot water over the duck to tighten the skin. Let it drain for a few minutes.

9

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.

10

Crisp the Skin: For extra crispiness, increase the oven temperature to 425°F (220°C) during the last 10-15 minutes of roasting.

Serve:

11

Rest the Duck: Remove the duck from the oven and let it rest for about 15 minutes before carving.

12

Carve the Duck: Slice the duck into thin pieces, separating the skin from the meat if desired.

13

Prepare the Pancakes: Warm the Chinese pancakes or tortillas in a dry skillet or steamer.

14

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.