Go Back
–+ servings
Sliced Peking Duck served with cucumber, green onions, hoisin sauce, and thin pancakes on a plate.
Print Recipe
5 from 1 vote

Peking Duck

Peking Duck: Dive into the world of classic Chinese cuisine with this Peking Duck recipe. It's a delightful mix of crispy skin and tender, flavorful meat. Wrap up slices of this succulent duck in thin pancakes, along with fresh cucumber and green onions, and a dab of hoisin sauce for an unforgettable meal experience.
Prep Time1 day
Cook Time2 hours
Total Time1 day 2 hours
Course: Dinner
Cuisine: Chinese
Servings: 6
Calories: 1239kcal
Author: Joanna Cismaru

Ingredients

  • 1 whole duck 4 to 5 pounds
  • 1 tablespoon honey
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce low sodium
  • 1 teaspoon five-spice powder
  • 3 cups boiling water

For Serving

  • tortillas or thin Chinese pancakes
  • Hoisin sauce
  • cucumbers sliced
  • green onions chopped
US Customary - Metric

Instructions

  • Clean the duck and pat it dry. Tie a string around its neck to hang it.
  • Bring 3 cups of water to a boil. Mix honey, Shaoxing wine, soy sauce, and five-spice powder in a bowl.
  • Hold the duck over a sink and carefully pour the boiling water over the duck to tighten the skin. Then, brush the honey mixture over the duck.
  • Hang the duck in a cool, dry place (or in front of a fan) for 24 hours. The skin should be dry to the touch.
  • Preheat your oven to 350°F (175°C). Place the duck on a rack in a roasting pan, breast side up. Roast for about 1 hour and 30 minutes to 2 hours, until the skin is crispy and browned. Turn the duck halfway through cooking. The duck is cooked through when the internal temperature reaches around 165°F (74°C).
  • Let the duck rest for 10 minutes. Carve and serve with warm pancakes, hoisin sauce, and slices of cucumber and green onions.

Notes

  1. Dry the Duck Well: Ensure the duck is thoroughly dried after scalding to achieve the crispiest skin.
  2. Monitor Oven Temperature: Keep an eye on your oven temperature to avoid overcooking, which can dry out the meat.
  3. Serve Immediately: For the best experience, serve the Peking Duck right after carving to enjoy the crispy skin at its peak.
  4. Thin Pancakes Matter: Use thin Chinese pancakes or flour tortillas for wrapping, as they complement the duck without overpowering it.
  5. Customize Your Wrap: Feel free to add your own twist with additional condiments or veggies in the wrap according to your taste.

Nutrition

Serving: 1serving | Calories: 1239kcal | Carbohydrates: 3g | Protein: 35g | Fat: 119g | Saturated Fat: 40g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 57g | Cholesterol: 230mg | Sodium: 287mg | Potassium: 653mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 8mg