Peking Duck

Peking Duck is a celebrated Chinese dish known for its crispy skin and tender meat. Originating from Beijing, this dish is traditionally served with thin pancakes, hoisin sauce, and sliced scallions, making it a delightful combination of textures and flavors.

This unique recipe for Peking Duck brings the authentic flavors of Beijing to your kitchen, perfect for a special dinner or festive occasion.

Here’s the recipe for the Tender and Delicious Peking Duck;

Directions:

For Chinese Five-Spice Powder

• In a mixing grinder put all ingredients and grind well.
• Store in an airtight jar for later use.

For Peking Duck

• Rinse the duck thoroughly and pat dry with paper towels. 
• Remove any excess fat and tail.
• Mix the honey, soy sauce, and rice vinegar in a small bowl and set aside.
• Rub the duck inside and out with salt and Chinese five-spice powder. 
• Let it marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
• Hang the duck in a cool, dry place, or place it on a rack in the refrigerator for 24 hours. This helps to dry the skin, which is crucial for achieving crispiness.
• Preheat your oven to 350°F (175°C).
• Brush the duck with the honey mixture. 
• Place the duck on a rack in a roasting pan.
• Roast the duck for 1 hour and 30 minutes, brushing with the honey mixture every 30 minutes. 
• Increase the oven temperature to 425°F (220°C) for the last 10-15 minutes to crisp up the skin.
• Remove the duck from the oven and let it rest for 10 minutes. 
• Carve the duck, separating the skin from the meat.
• Serve the crispy skin and meat with Mandarin pancakes, hoisin sauce, scallions/green onions, and cucumber slices.