Peking Duck
Lacquered Chinese roast duck with crackling skin served with pancakes, scallion, and hoisin.
- prep 30 min
- cook 90 min
- total 120 min
- serves 6
- intermediate
- China
Ingredients
- 2 kg duck
- 3 tbsp honey
- 60 ml shaoxing wine
- 2 tbsp rice vinegar
- 1 tsp five-spice
- 16 thin pancakes
- 80 ml hoisin sauce
- 6 spring onion
- 1 cucumber
Steps
- Blanch duck briefly to tighten skin, pat dry.
- Glaze with honey, wine, vinegar, and five-spice; dry in fridge 24 hours.
- Roast at 190°C for 75 minutes until deeply bronzed and skin is crisp.
- Rest 10 minutes, carve skin and meat into slices.
- Serve on warm pancakes with hoisin, scallion ribbons, and cucumber strips.
≈ 620 kcal · 40 g protein · 36 g carbs · 34 g fat — per serving, estimate