How to Cook Peking Duck

How to Cook Peking Duck

Serves: 6

Preparation time: 6 hours

Cooking time 2 hours

Ingredients needed to make Peking Duck:

  • 1 whole duck, 5 lb
  • 2 tbsp honey
  • ½ cup hoisin sauce
  • 1 tbsp white vinegar
  • 2 tbsp dry sherry
  • 10 scallions
  • 3 tbsp cornstarch
  • 2 tsp sesame oil
  • Chinese pancakes, for serving

Cooking instructions for Peking Duck:

  • Chop the wings of the duck off from their 2nd joint and trim off any excess fat.
  • Peel off the skin, wash and pat dry with a kitchen towel.
  • Pierce the duck with a chopstick under the skin, through the neck and along the wings so ist pokes slightly from the second joint.
  • Pierce the 2nd chopstick similarly along the other wing so that both of them stick out straight.
  • Truss the middle of the duck with a  string to hold it and make it hang.
  • Empty 6 cups of water into a wok and bring it to a boil.
  • Add a splash of honey to it and stir them well together until they dissolve.
  • Pour in the vinegar, followed immediately by the sherry and give it a nice stir to mix.
  • Dissolve the cornstarch in small amount of water to make a slurry and whisk it into the wok.
  • Once the sauce begins to bubble, plunge the duck into it, holding it by the string and bathe it with the sauce.
  • Lift it up and dip it back again several times until the duck is uniformly moist and drenched with the liquid.
  • Hang the duck in an airy, cool place, by the string, and place a bowl below it to collect the drippings.
  • Leave the duck like that for about 4-6 hours or until the skin dries up.
  • Fill a roasting pan with water until it stands a couple of inches from the base and place it on the lower rack of the oven.
  • Grease the rack just above the pan with oil and warm up your oven to 350 degrees F.
  • Cut off the string and remove the chopsticks from the duck.
  • Place the bird on the greased rack with the breast side facing up and roast the meat for half an hour.
  • Flip the duck over and roast further for 45 minutes.
  • Return it back to the previous position and continue to bake the bird for another half an hour.
  • Meanwhile, trim off the roots of the scallions and chop the green portion into a 3’’ bit; set aside.
  • Remove the duck from oven and let it rest on the wire rack until cold enough to handle.
  • Carve out thick slices and set aside.
  • Whisk the hoisin sauce, 1 tbsp water and sesame oil together and rush it across the pancakes.
  • Arrange some of the duck slices along the middle of each pancake and place 2 scallion sticks on their either side.
  • Roll each of them into a cylinder and serve right away.

Image credit: Wikimedia Commons

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