Peking Duck (Home Version)
A simplified home adaptation of the iconic Chinese festive dish: Crispy duck served with thin pancakes and hoisin.
- 140 min
- 849 kcal / serving
- hard
- Protein
- 39.1 g
- Fat
- 52.5 g
- Carbs
- 52.4 g
Contains: gluten, soy, sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 1 pc whole duck (oven-ready, approx. 2 kg)
- 2 tbsp honey or maltose syrup
- 2 tbsp soy sauce
- 1 tsp five-spice powder
- 1 pc cucumber (cut into fine julienne strips)
- 4 pc scallions (cut into fine julienne strips)
- 18 pc thin Mandarin pancakes (from Asian grocer)
- 6 tbsp Hoisin sauce
Method
- Pat the duck thoroughly dry inside and out with paper towels (do not rinse it) and trim excess fat.
- Whisk the honey, soy sauce, and five-spice powder with 50 ml of boiling water, and brush it all over the duck's skin.
- For best results, leave the duck uncovered in the fridge for several hours (or overnight) to allow the skin to dry out.
- Preheat the oven to 180 °C (fan oven); roast the duck on a wire rack placed over a baking sheet for 80-90 minutes.
- Let the duck rest for 10 minutes, then carve the crispy skin and tender meat into thin slices.
- To serve, spread hoisin sauce onto a warm steamed pancake, layer with duck, cucumber, and scallion strips, then roll up.
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