Sundaland Recipes

Peking Duck is a classic dish that hails from China. This dish is a true culinary masterpiece, originating from the imperial kitchens of Beijing. The preparation of this dish requires time, precision, and expertise to achieve its signature crispy skin and tender meat. 
The process begins with selecting a high-quality duck, which is then marinated with a combination of spices such as Chinese five-spice powder, soy sauce, and honey. The duck is left to air dry for several hours, allowing the skin to become crispy and the flavors to infuse. Once ready, the duck is roasted in a special oven at a high temperature, which ensures that the skin becomes perfectly golden and crispy while the meat remains juicy and succulent. The result is a dish that boasts an irresistible combination of textures and flavors. 

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By:Sundaland Recipes Team
Author:

Prep Time:24 Hours
Cook Time:02 Hours
Suitable:GlutenFree
Category:Meal
Origin:China, Beijing
Serving:6 Person
Tags:Imperial, Crispness, Classic

Nutrifacts:350 calories
  18 grams fat

Rating:5 

Traditionally, Peking Duck is served with thin pancakes, scallions, cucumber, and a sweet and savory hoisin sauce. To enjoy it, you simply wrap a slice of the duck in a pancake along with the accompaniments, creating a delightful burst of flavors in each bite. 

Ingredients:

• 1 whole duck (around 5-6 pounds)
• 2 tablespoons Chinese five-spice powder
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Salt, to taste
• Thin pancakes, scallions, cucumber slices, and hoisin sauce for serving

Instructions:

1. Start by cleaning the duck thoroughly, removing any excess fat and innards. Pat it dry with paper towels.
2. In a small bowl, combine the Chinese five-spice powder, honey, soy sauce, rice vinegar, and a pinch of salt to make the marinade.
3. Rub the marinade all over the duck, making sure to coat both the outside and inside. Let the duck marinate in the refrigerator, uncovered, for at least 24 hours.
4. Preheat your oven to 350°F (175°C).
5. Place the marinated duck on a rack in a roasting pan, breast side up. Pour about 1 cup of water into the bottom of the pan to prevent the drippings from burning.
6. Roast the duck in the preheated oven for about 1.5 to 2 hours, or until the skin turns golden brown and crispy. Rotate the duck every 30 minutes for even browning.
7. Remove the duck from the oven and let it rest for about 10 minutes before carving.
8. To serve, thinly slice the duck meat and arrange it on a platter. Serve with warm thin pancakes, scallions, cucumber slices, and hoisin sauce.
9. To enjoy, spread a pancake with hoisin sauce, add a few slices of duck, top with scallions and cucumber, and roll it up.