Imagine crispy, golden-brown skin that crackles with every bite, tender meat that melts in your mouth, and a dish that transports you straight to the bustling streets of Beijing. Our Simplified Peking Duck recipe is your ticket to mastering an iconic Chinese delicacy without spending hours in the kitchen. Whether you're a home cook looking to impress or a food enthusiast craving restaurant-quality flavors, this recipe will turn your ordinary dinner into an extraordinary culinary experience that will have everyone asking, "How did you do that?"
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 whole duck (about 2kg)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon five-spice powder
- 1 tablespoon rice vinegar
- Spring onions, for serving
- Chinese pancakes, for serving
Instructions
- Remove the duck from refrigeration 30 minutes before preparation to allow it to come to room temperature. Pat the duck completely dry using paper towels, ensuring the skin is moisture-free for optimal crispiness.
- Prepare the marinade by mixing soy sauce, honey, five-spice powder, and rice vinegar in a small bowl. Whisk until ingredients are thoroughly combined.
- Carefully separate the duck skin from the meat using your fingers, being gentle to avoid tearing. Rub the marinade mixture evenly under the skin and inside the cavity of the duck.
- Place the duck on a rack inside a roasting pan, breast-side up. Allow the duck to air-dry uncovered in the refrigerator for at least 4 hours, preferably overnight, to help achieve crispy skin.
- Preheat the oven to 160°C (325°F). Remove the duck from the refrigerator and let it sit at room temperature for 30 minutes before roasting.
- Roast the duck for approximately
- 5 hours, occasionally basting with accumulated fat and juices. Increase the oven temperature to 220°C (425°F) for the final 30 minutes to crisp the skin.
- Remove the duck from the oven and let it rest for 15-20 minutes. The internal temperature should reach 75°C (165°F) at the thickest part.
- Carve the duck into thin slices, separating the crispy skin from the meat. Arrange on a serving platter with finely chopped spring onions.
- Serve hot with warm Chinese pancakes, allowing guests to create their own duck wraps with additional hoisin sauce or scallions if desired.
Tips
- Dryness is Key: The secret to incredibly crispy skin is ensuring your duck is completely dry before cooking. Use paper towels and let it air-dry in the refrigerator to remove excess moisture.
- Patience Pays Off: Don't rush the marinating and drying process. Allowing the duck to rest uncovered in the refrigerator helps develop that signature crisp exterior.
- Basting Matters: Regularly basting the duck during roasting helps distribute fat and ensures even cooking and browning.
- Temperature Control: Use a meat thermometer to check the internal temperature. Aim for 75°C (165°F) to guarantee perfectly cooked meat.
- Resting is Crucial: Let the duck rest after cooking to allow juices to redistribute, ensuring moist and tender meat.
- Presentation is Everything: Serve with traditional accompaniments like thin Chinese pancakes, spring onions, and hoisin sauce to create an authentic dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
