Description
Discover the secrets to perfect crispiness with this traditional Peking Duck recipe.
Ingredients
Scale
- 3 to 4 pounds whole duck
- 1 tablespoon salt
- 1 tablespoon five-spice powder
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 cup boiling water
- 2 teaspoons cornstarch
- 8 to 10 Chinese pancakes or flour tortillas
- Sliced green onions
- Cucumber sticks
- Hoisin sauce
Instructions
- Preheat your oven to 375°F. Rinse the duck under cold water and pat it dry with paper towels.
- Rub the salt and five-spice powder all over the duck, including the cavity.
- In a small bowl, mix the honey, soy sauce, and rice vinegar. Brush this mixture over the duck.
- Place the duck on a rack in a roasting pan. Pour boiling water over the duck to help tighten the skin. Let it drain for a few minutes.
- In a small saucepan, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Heat over medium heat until it thickens slightly, then brush it over the duck skin.
- Roast the duck in the preheated oven for about 1 hour and 30 minutes, or until the skin is crispy and golden brown. Baste the duck with its own juices halfway through cooking.
- Once cooked, let the duck rest for 15 minutes before carving.
- Serve the carved duck with Chinese pancakes, sliced green onions, cucumber sticks, and hoisin sauce.
Notes
- For extra crispy skin, consider hanging the duck in a cool, dry place for a few hours before roasting.
- If you prefer a quicker method, you can use a rotisserie attachment on your grill for a similar result.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: Not specified
- Fat: 30g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 5g
- Fiber: Not specified
- Protein: 30g
- Cholesterol: Not specified