Peking duck is a famous Chinese dish known for its crispy skin and tender, flavorful meat. This recipe lets you make restaurant-quality Peking duck right at home with just a few simple steps. The duck is marinated in a flavorful mixture, then roasted until the skin is golden and crispy.
Served with thin pancakes, hoisin sauce, and fresh vegetables, Peking duck is perfect for special occasions or when you want to impress your guests. It’s a delicious and fun dish to share with family and friends, allowing everyone to create their own wraps with their favorite ingredients.
Why This Recipe Works
This recipe works because it focuses on achieving the signature crispy skin and tender, juicy meat that makes Peking duck so popular. By marinating the duck with a blend of soy sauce, honey, and Chinese five-spice powder, the duck is infused with a deep, rich flavor. The roasting method allows the fat to render out, resulting in crispy skin while keeping the meat moist and tender. The simple technique of air drying the duck before roasting also enhances the crispiness of the skin.
You should make this recipe because it's a fantastic way to bring the taste of a Chinese restaurant into your home. Not only is it a delicious dish, but it’s also a great way to enjoy a fun and interactive meal with your family or friends. The process of making Peking duck may seem complex, but this recipe breaks it down into easy steps, making it accessible for any home cook. The result is a flavorful, crispy, and juicy duck that will surely impress everyone at the table.
Ingredients
Duck:A whole duck is the star of this recipe, known for its rich flavor and crispy skin. Substitute: Chicken can be used, but the flavor and texture will differ.
Hoisin Sauce:Hoisin sauce adds a sweet, savory glaze to the duck, enhancing its flavor. Substitute: Plum sauce or a mix of soy sauce and honey can be used.
Honey:Honey helps to caramelize the duck skin, making it crispy and golden brown. Substitute: Maple syrup or brown sugar can be used.
Soy Sauce:Soy sauce adds a salty, umami flavor to the duck and is used in the marinade. Substitute: Tamari or coconut aminos can be used for a similar taste.
Chinese Five-Spice Powder:This spice blend provides a warm, aromatic flavor typical of Peking duck. Substitute: A mix of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds can be used.
Tips
- Ensure the duck is thoroughly dry before roasting to achieve crispy skin.
- Prick the duck skin all over with a fork to allow fat to render out while cooking.
- Hang the duck in a cool, airy place for a few hours after marinating to dry the skin.
- Baste the duck with a honey-soy mixture multiple times during roasting for a glossy finish.
- Use a fan or air dry the duck skin to get it extra crispy before roasting.
How to Serve
Peking duck is traditionally served with thin pancakes, sliced cucumbers, and scallions, allowing diners to create their own wraps. The combination of crispy duck skin, tender meat, and fresh vegetables, all wrapped in a soft pancake, creates a delicious bite with a mix of textures and flavors.
- Traditional Wraps: Serve with Mandarin pancakes, hoisin sauce, cucumber sticks, and sliced scallions. Let guests make their own wraps.
- Salad: Serve the sliced duck over a bed of mixed greens, drizzled with hoisin or plum sauce for a light, flavorful salad.
- Duck Fried Rice: Chop leftover duck meat and mix it into fried rice with vegetables and soy sauce for a tasty, hearty meal.
Similar Recipes
Peking Duck
Ingredients
- 1 whole duck about 5-6 pounds
- 3 tbsp. soy sauce
- 2 tbsp. hoisin sauce
- 3 tbsp. honey
- 1 tbsp. Chinese five-spice powder
- 1 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- Mandarin pancakes store-bought or homemade
- Sliced cucumbers and scallions for serving
Instructions
- Clean the duck and pat it dry with paper towels. Prick the skin all over with a fork.
- In a small bowl, mix the soy sauce, hoisin sauce, honey, Chinese five-spice powder, rice vinegar, sesame oil, garlic, and ginger to make a marinade.
- Rub the marinade all over the duck, including inside the cavity. Let it marinate in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan.
- Roast the duck for about 1 hour, basting it with the pan juices every 20 minutes.
- Increase the oven temperature to 425°F (220°C) and roast for an additional 30 minutes until the skin is golden and crispy.
- Let the duck rest for 10 minutes before carving. Serve with Mandarin pancakes, sliced cucumbers, scallions, and hoisin sauce.
Nutrition
Notes
• Prick the duck skin all over with a fork to allow fat to render out while cooking.
• Hang the duck in a cool, airy place for a few hours after marinating to dry the skin.
• Baste the duck with a honey-soy mixture multiple times during roasting for a glossy finish.
• Use a fan or air dry the duck skin to get it extra crispy before roasting.