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Peking Duck
Classic Chinese roast duck with crispy skin, served with thin pancakes, hoisin sauce, and julienned scallions and cucumber.
30
Prep (min)
90
Cook (min)
120
Total (min)
4
Servings
Health Score75/100
Ingredients
- •5 lbs Whole duck
- •0.5 cup Salt
- •0.25 cup Honey
- •2 tbsp Black pepper
- •0.5 cup Vinegar
- •2 large Five spice
- •6 stalks Vegetable oil
- •20 pieces Garlic
- •8 cloves Hoisin sauce
- •4 inches Onion
- •0.5 cup Pancakes
- •2 tbsp Cucumber
- •2 to taste Green onions
- •1 tsp Air pump
Instructions
- 1
Clean duck and remove any excess fat. Pat completely dry inside and out.
- 2
Make glaze: combine honey, rice vinegar, soy sauce, five spice, and ginger. Brush all over duck.
- 3
Hang duck in a cool, dry place or refrigerator uncovered for 24 hours to dry the skin.
- 4
Preheat oven to 400°F (200°C). Place duck on a rack in a roasting pan.
- 5
Roast for 20 minutes, then reduce heat to 350°F (175°C) for 40 minutes until deep amber.
- 6
Slice meat thinly, separating the skin from the meat. The skin should be crispy.
- 7
Serve with pancakes, hoisin sauce, cucumber sticks, and green onions.
💡 Dry skin is key - a fan helps achieve crispy results.