Peking Duck

Name: Peking Duck
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2.3 kg whole duck; 500 ml water, boiling; 2 tbsp kosher salt; 1 tsp five-spice powder; 2 tbsp honey; 2 tbsp soy sauce; 20 g ginger root, thinly sliced; 2 each scallion, cut into 5 cm pieces; 120 ml hoisin sauce; 4 each scallion, cut into thin strips; 1 each cucumber, seeded and cut into matchsticks; 300 g all-purpose flour; 200 ml water, hot; 1 tbsp sesame oil; 1 tsp salt

A show-stopping Chinese classic with lacquered, crispy skin and tender meat, served with pancakes, scallions, cucumber, and hoisin sauce. It's an impressive weekend project that delivers restaurant-quality results at home.

⏱ 30 min prep · 120 min cook · hard

Servings

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Ingredients

2.3 kg whole duck
500 ml water boiling
30 ml kosher salt
5 ml five-spice powder
30 ml honey
30 ml soy sauce
20 g ginger root thinly sliced
2 scallion cut into 5 cm pieces
120 ml hoisin sauce
4 scallion cut into thin strips
1 cucumber seeded and cut into matchsticks
300 g all-purpose flour
200 ml water hot
15 ml sesame oil
5 ml salt

Nutritionper serving (4 total: 1810 kcal)

Calories	450
Protein	10g
Fat	6g
Carbs	90g
Fiber	4g
Sugar	21g
Sodium	5240mg

Excludes 2 ingredients without data.

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Method

1
Pat the duck completely dry with paper towels. Trim any excess fat around the neck and cavity. Place the duck on a wire rack set inside a baking sheet.
2
Blanching
Pour the boiling water over the entire duck, making sure to scald the skin evenly. This tightens the skin and helps it crisp during roasting. Pat dry again with paper towels.
3
Mix the salt and five-spice powder in a small bowl. Rub the mixture all over the duck, inside and out, ensuring even coverage. Let the duck rest uncovered in the refrigerator for at least 4 hours or overnight to air-dry the skin.
⏲ 240 min
4
Preheat the oven to 180°C (350°F). Place the duck breast-side up on a rack in a roasting pan. Stuff the cavity with the ginger slices and scallion pieces.
5
Roasting
Roast the duck for 45 minutes. The skin should begin to turn golden and render some fat.
⏲ 45 min
6
While the duck roasts, prepare the glaze: whisk together honey, soy sauce, and 2 tablespoons of water in a small bowl.
7
Roasting
After 45 minutes, remove the duck from the oven. Brush the entire surface with the honey-soy glaze. Return to the oven and roast for another 45 minutes, basting with the glaze every 15 minutes. The skin should be deep mahogany and very crisp.
⏲ 45 min
8
Remove the duck from the oven and let it rest on a carving board for 15 minutes. The skin will tighten and the juices will redistribute.
⏲ 15 min
9
While the duck rests, make the pancakes: in a large bowl, combine the flour and salt. Gradually add the hot water, stirring with a spatula until a shaggy dough forms. When cool enough to handle, knead on a floured surface for 5 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
⏲ 30 min
10
Divide the dough into 20 equal pieces. Roll each piece into a thin circle, about 15 cm in diameter. Brush one side of each circle with sesame oil and stack them oiled-side together, alternating with un-oiled sides. Roll out the stacked pairs to about 20 cm.
11
Toasting
Heat a dry skillet or griddle over medium-high heat. Cook each pancake pair for 30 seconds per side, until lightly browned and puffed. Remove from the pan and carefully peel apart the two pancakes. Keep them covered with a clean towel to stay soft.
⏲ 2 min
12
Carve the duck: use a sharp knife to slice the crispy skin and meat into thin pieces. Serve immediately with the warm pancakes, hoisin sauce, scallion strips, and cucumber matchsticks.