
Crispy Peking Duck
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- Serves 4
- Cooks in 32.5 mins (30m prep + 2.5m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
peking duck
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat your oven to 350°F (175°C).
- 2.Sprinkle 1 teaspoon of salt and the Chinese five-spice powder inside the cavity of the duck.
- 3.Place the duck on a rack in a roasting pan, breast-side up.
- 4.Pierce the skin of the duck all over with a fork, being careful not to pierce the meat.
- 5.Rub the remaining teaspoon of salt all over the skin of the duck.
- 6.Place the roasting pan in the preheated oven and roast for 2 hours, or until the skin is crispy and golden brown.
- 7.In a small bowl, mix together the honey and white vinegar.
- 8.Remove the duck from the oven and brush the honey-vinegar mixture all over the skin.
- 9.Return the duck to the oven and roast for an additional 30 minutes to glaze the skin.
- 10.Remove the duck from the oven and let it rest for 10 minutes before carving.
- 11.To serve, slice the duck into thin pieces.
- 12.Place a slice of duck on a Chinese pancake, top with hoisin sauce, cucumber matchsticks, and sliced green onions.
- 13.Roll up the pancake and enjoy the deliciousness!
lightbulb_outline Tips
- To achieve an extra crispy skin, you can hang the duck in a cool, well-ventilated place for 24 hours before roasting.
- Make sure to save the duck fat rendered during roasting for future cooking adventures. It's liquid gold!
- For an authentic touch, serve the Peking Duck with steamed buns instead of Chinese pancakes.
- Feel free to add your own twist to the dish by incorporating your favorite Asian-inspired spices or sauces.