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Peking Duck
Created by: Howcan Team
Ingredients
- 1 whole duck (about 5-6 pounds)
- 2 tablespoons of honey
- 2 tablespoons of soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of Chinese five-spice powder
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- 1 tablespoon of rice vinegar
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of sesame oil
- 4 cups of boiling water
Instructions
- Rinse the duck inside and out, then pat dry with paper towels. Use a needle or sharp knife to prick the skin of the duck all over, being careful not to pierce the meat.
- In a small bowl, mix together 2 tablespoons of honey, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of Chinese five-spice powder, 1 teaspoon of salt, 1 teaspoon of white pepper, 1 tablespoon of rice vinegar, 1 tablespoon of Shaoxing wine, and 1 teaspoon of sesame oil to create the marinade.
- Rub the marinade all over the duck, inside and out. Place the duck on a rack in a roasting pan and refrigerate, uncovered, for 24 hours to allow the skin to dry out.
- Preheat the oven to 350°F (175°C).
- Pour 4 cups of boiling water into the bottom of the roasting pan to create steam. Place the duck in the oven and roast for 1 hour, basting with the pan juices every 20 minutes.
- Increase the oven temperature to 425°F (220°C) and continue to roast for another 30 minutes, or until the skin is crispy and golden brown.
- Remove the duck from the oven and let it rest for 10 minutes before carving. Serve with steamed pancakes, hoisin sauce, sliced scallions, and cucumber.
- Enjoy your homemade Peking Duck!
Peking duck, a famous dish from Beijing, China, has a history dating back to the imperial era. Traditionally, the ducks are specially bred and then roasted in a closed or hung oven until the skin becomes crispy and the meat tender. The dish is often served with thin pancakes, scallions, and hoisin sauce. Quanjude, a renowned restaurant in Beijing, is famous for its Peking duck, with a history dating back to the late 19th century. Today, the best versions of this dish can still be found in Beijing, where chefs meticulously prepare the duck to achieve the perfect balance of crispy skin and succulent meat. The key to a great Peking duck lies in the preparation and roasting process, as well as the quality of the ingredients used.
1560 min
4-6 servings
450 per serving calories
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