Description
Crispy Peking Duck is a traditional Chinese dish known for its flavorful and crispy skin, served with hoisin sauce and pancakes.
Ingredients
Scale
- 2 whole duck breasts (about 1.5 pounds each)
- 1 tablespoon salt
- 1 tablespoon five-spice powder
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 cup hoisin sauce (for serving)
- 1 package of Chinese pancakes or flour tortillas (for serving)
- Sliced green onions (for garnish)
- Cucumber sticks (for garnish)
Instructions
- Preheat your oven to 375°F.
- Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat.
- Rub the salt and five-spice powder all over the duck breasts, making sure to get it into the scored skin.
- In a small bowl, mix together the honey, soy sauce, rice vinegar, and sesame oil. Brush this mixture over the duck breasts.
- Place the duck breasts on a rack in a roasting pan, skin side up. Roast in the oven for 1 hour, basting with the pan juices every 20 minutes.
- After 1 hour, increase the oven temperature to 425°F and roast for an additional 15-20 minutes until the skin is crispy and golden brown.
- Remove the duck from the oven and let it rest for 10 minutes before slicing.
- Serve the sliced duck with hoisin sauce, Chinese pancakes or tortillas, green onions, and cucumber sticks.
Notes
- For a spicier kick, add a dash of Sriracha to the hoisin sauce.
- You can also substitute the duck with chicken for a quicker version, adjusting the cooking time to about 40-45 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15-20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 8g
- Sodium: Not specified
- Fat: 35g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 8g
- Fiber: Not specified
- Protein: 30g
- Cholesterol: Not specified