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Who says you can’t make Peking Duck at home? With my easy-to-follow recipe, you’ll be enjoying this crispy, succulent classic in no time – it’s easier than you think!
Easy Peking Duck Recipe
Let’s talk about this Peking Duck recipe, folks – it’s a game changer. With just a few steps, you’ll have a crispy-skinned, succulent treat that rivals any upscale restaurant’s offering. And the best part? It’s downright simple to make. You’ll impress your guests and satisfy those cravings with a dish that’s not only delicious but also a breeze to whip up.
Ingredients You’ll Need
- Whole duck: You’ll need a 4 to 5 pound duck here. You could do this with a big chicken, but keep in mind cooking time will be different.
- Honey: It adds a subtle sweetness that balances the flavors. Maple syrup could work in a pinch.
- Shaoxing wine: It gives a depth of flavor; dry sherry is a decent substitute if needed.
- Soy sauce: This brings the salty, umami character. A low sodium version helps control the salt content, and tamari is a gluten-free option.
- Five-spice powder: This is the signature spice blend that infuses the duck with warm, aromatic flavors. There’s no perfect substitute for its unique taste, but a mix of ground star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds can mimic it.
- Boiling water: This helps tighten the duck’s skin.
Making Peking Duck at home is much simpler than you might think. With a little prep and patience, you’ll be serving up a dish that’s sure to wow.
Prep The Duck
Start by giving your duck a good clean under cold water and then pat it completely dry. Tie a string around its neck. Next, bring a pot of water to a rolling boil. Carefully pour this over the duck while holding it above the sink by the string. This little trick is going to help tighten the skin, which is key for getting that signature crispiness we’re after.
Glaze And Hang
Mix together the honey, Shaoxing wine, soy sauce, and five-spice powder in a bowl. Brush this mixture all over the duck. Now, hang the duck in a cool, dry place for 24 hours. If you’ve got a fan, let it blow on the duck to help the skin dry out even more.
You can also place the duck in a roasting pan with a rack instead of hanging it. It’s a great way to let the air circulate around the duck, which is essential for that crisp finish we’re going for.
Roast The Duck
After the duck has dried, preheat your oven to 350°F (175°C). Place the duck on a rack in a roasting pan, breast side up. Pop it in the oven and roast for about 1 hour and 30 minutes to 2 hours. Halfway through, turn the duck over to ensure an even crispness.
Rest And Serve
Once your duck is beautifully browned and crispy, take it out of the oven. Let it rest for about 10 minutes – this is crucial for keeping the juices locked in. Then, carve it up, serve with warm pancakes, hoisin sauce, cucumber, and green onions, and watch as everyone digs in!
How To Serve
When I serve up this Peking Duck, I like to keep things fresh and simple on the side. A platter of thinly sliced cucumbers and green onions is a must – they add that crisp, fresh bite that contrasts beautifully with the rich duck. Warm, soft Chinese pancakes or even flour tortillas wrap it all up into a delightful little package. And don’t forget a little dish of hoisin sauce for dipping; it’s the sweet and savory cherry on top of this delicious meal.
Here are some ideas for dishes that complement Peking Duck wonderfully:
Frequently Asked Questions
What Is Peking Duck?
Peking Duck is a renowned dish from Beijing, formerly known as Peking, hence the name. It’s celebrated for its thin, crispy skin and is often served with a variety of accompaniments like steamed pancakes, spring onions, cucumbers, and hoisin sauce. The duck is traditionally roasted in a specific type of oven after being seasoned and dried, which gives it that signature crispiness.
Can I make Peking Duck without a whole duck?
Absolutely! While a whole duck gives you the full experience, you can use duck breasts for a quicker, simpler version. Just adjust the cooking time accordingly since they’ll cook faster than a whole duck.
How do I get the skin really crispy?
The secret is in the drying. After you scald the duck with boiling water, make sure to dry it well and let it air-dry in the fridge for at least 24 hours. This dehydrates the skin, which leads to that irresistible crispiness.
Is there a way to speed up the drying process of the skin?
If you’re short on time, you can use a hair dryer on a cool setting to help dry the skin after scalding. Some folks even pop the duck in front of a fan. Just remember, the longer it dries, the crispier it’ll be.
Expert Tips
- Maximize Crispiness: After scalding the duck, let it air-dry in the fridge for a full 24 hours to get that skin extra crispy.
- Roast Evenly: Turn the duck halfway through roasting to ensure even cooking and browning on all sides.
- Flavor Infusion: Marinate the inside of the duck with some five-spice powder and fresh ginger for an extra flavor boost.
- Check the Temperature: Use a meat thermometer to check the duck’s internal temperature reaches 165°F (74°C) for perfect doneness.
- Rest Before Carving: Give the duck a good 10-minute rest after roasting to let the juices redistribute, ensuring a moist and flavorful meat.
Storage
If you have leftovers, just wrap them up tight in cling film or aluminum foil and pop them in the fridge; they’ll keep for about 3 days or up to 3 months in the freezer. When you’re ready to enjoy it again, thaw it in the fridge overnight and then reheat it gently to keep that skin as crispy as possible.
Discover More Asian Dishes
- Asian Garlic Shrimp
- Asian Ground Beef Noodles
- Baked Salmon Teriyaki
- Thai Drunken Noodles
- Dragon Noodles
- Char Siu Pork (Chinese BBQ Pork)
Peking Duck
Ingredients
- 1 whole duck 4 to 5 pounds
- 1 tablespoon honey
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce low sodium
- 1 teaspoon five-spice powder
- 3 cups boiling water
For Serving
- tortillas or thin Chinese pancakes
- Hoisin sauce
- cucumbers sliced
- green onions chopped
Instructions
- Clean the duck and pat it dry. Tie a string around its neck to hang it.
- Bring 3 cups of water to a boil. Mix honey, Shaoxing wine, soy sauce, and five-spice powder in a bowl.
- Hold the duck over a sink and carefully pour the boiling water over the duck to tighten the skin. Then, brush the honey mixture over the duck.
- Hang the duck in a cool, dry place (or in front of a fan) for 24 hours. The skin should be dry to the touch.
- Preheat your oven to 350°F (175°C). Place the duck on a rack in a roasting pan, breast side up. Roast for about 1 hour and 30 minutes to 2 hours, until the skin is crispy and browned. Turn the duck halfway through cooking. The duck is cooked through when the internal temperature reaches around 165°F (74°C).
- Let the duck rest for 10 minutes. Carve and serve with warm pancakes, hoisin sauce, and slices of cucumber and green onions.
Tips & Notes:
- Dry the Duck Well: Ensure the duck is thoroughly dried after scalding to achieve the crispiest skin.
- Monitor Oven Temperature: Keep an eye on your oven temperature to avoid overcooking, which can dry out the meat.
- Serve Immediately: For the best experience, serve the Peking Duck right after carving to enjoy the crispy skin at its peak.
- Thin Pancakes Matter: Use thin Chinese pancakes or flour tortillas for wrapping, as they complement the duck without overpowering it.
- Customize Your Wrap: Feel free to add your own twist with additional condiments or veggies in the wrap according to your taste.
