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Peking Duck (北京烤鸭)
More recipes: Chinese recipes · All Asian recipes
4 Std 24 Mintotal
4servings
450kcal
ChineseCuisine
Peking Duck (北京烤鸭)
Laura Chen
4
24 Minuten
240 Minuten
450
Chinese
Main course
A classic Chinese dish: you roast the duck until the skin is crisp and serve it with thin pancakes, scallions and hoisin sauce.
Ingredients
- 1 whole duck (about 2-3 kg)
- 3 tablespoons honey
- 1 tablespoon vinegar
- 1 tablespoon Shaoxing wine or dry sherry
- 100 ml (scant 1/2 cup) hot water
- 1 teaspoon Chinese five-spice powder
- Salt to taste
- Peking duck pancakes (mandarin pancakes)
- Hoisin sauce
- 1 bunch scallions (green onions), cut into thin strips
- 1 cucumber, cut into thin strips
Instructions
- Rinse the duck and remove the giblets. Gently loosen the skin from the meat without tearing it.
- For the glaze, mix the honey, vinegar, Shaoxing wine and hot water. Brush the duck inside and out with the mixture.
- Rub the duck with five-spice powder and salt. Leave it uncovered in the fridge for at least 24 hours so the skin dries and crisps up in the oven.
- Preheat the oven to 180°C (350°F). Roast the duck on a rack over a drip tray for about 30 minutes.
- Lower the temperature to 150°C (300°F) and roast for another 3 to 3.5 hours, until the skin is crisp.
- Take the duck out of the oven and let it rest briefly. Carve it into pieces or pull the meat off the bones.
- Warm the pancakes according to the package directions.
- Serve the duck with the warm pancakes, hoisin sauce, scallions and cucumber strips.
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More recipes: Chinese recipes · All Asian recipes