Name: Home-Style Peking Duck Roast
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Asian cuisine
Ingredients: 1 pcs whole duck (about 2-2.5 kg, cleaned); 2 l boiling water; 3 tbsp honey; 2 tbsp soy sauce; 1 tsp five-spice powder; 1 tsp salt (for rubbing); 3 tbsp ginger (grated); 3 tbsp garlic (minced); 5 pcs scallions (cut into thin strips); 12 pcs pancakes (thin Chinese pancakes, steamed); hoisin sauce (for serving)

A glistening, perfectly roasted Peking duck is presented whole on a platter, its deep mahogany skin crackling with rendered fat, ready to be carved.

Classic DishPeking Duck

Prep: 30 min • Cook: 90 min. A simplified Peking Duck recipe adapted for home ovens, focusing on achieving the signature crispy skin and tender meat. Served with traditional accompaniments like scallion pancakes and hoisin sauce.

Preparation time: 30 min
Cooking time: 1 hr 30 min
Total time: 2 hrs
Servings: 4

Instructions

Preparation

1Rinse the duck inside and out and pat it completely dry with paper towels.
2Place the duck on a rack over a large sink. Pour boiling water all over the duck's skin. This step is crucial for crispy skin. Let it drip dry for 5 minutes.
3Mix honey, soy sauce, five-spice powder, salt, grated ginger, and minced garlic in a bowl to create the glaze.
4Rub the glaze all over the duck, ensuring it's evenly coated. Let it marinate for at least 1 hour at room temperature, or preferably in the refrigerator overnight.
5Preheat your oven to 180°C (350°F).

Roasting

1Place the marinated duck on a roasting rack in a baking pan, breast-side up.
2Roast for 90 minutes, or until the duck is golden brown and cooked through. Baste with any accumulated pan juices every 20-30 minutes.
3If the skin starts to brown too quickly, loosely tent the duck with aluminum foil.
4Once cooked, remove the duck from the oven and let it rest for 10-15 minutes before carving.

Serving

1Carve the duck into bite-sized pieces.
2Serve the duck slices with steamed scallion pancakes, strips of scallions, and hoisin sauce. Allow guests to assemble their own wraps.

Instructions

Preparation

1Rinse the duck inside and out and pat it completely dry with paper towels.
2Place the duck on a rack over a large sink. Pour boiling water all over the duck's skin. This step is crucial for crispy skin. Let it drip dry for 5 minutes.
3Mix honey, soy sauce, five-spice powder, salt, grated ginger, and minced garlic in a bowl to create the glaze.
4Rub the glaze all over the duck, ensuring it's evenly coated. Let it marinate for at least 1 hour at room temperature, or preferably in the refrigerator overnight.
5Preheat your oven to 180°C (350°F).

Roasting

1Place the marinated duck on a roasting rack in a baking pan, breast-side up.
2Roast for 90 minutes, or until the duck is golden brown and cooked through. Baste with any accumulated pan juices every 20-30 minutes.
3If the skin starts to brown too quickly, loosely tent the duck with aluminum foil.
4Once cooked, remove the duck from the oven and let it rest for 10-15 minutes before carving.

Serving

1Carve the duck into bite-sized pieces.
2Serve the duck slices with steamed scallion pancakes, strips of scallions, and hoisin sauce. Allow guests to assemble their own wraps.

Nutrition Information

Calories: 850 kcal
Protein: 55 g
Fat: 65 g
Carbs: 10 g

Nutrient	Per serving
Calories	850 kcal
Protein	55 g
Fat	65 g
Carbs	10 g

Tips

For extra crispy skin, ensure the duck is thoroughly dried after the boiling water treatment.
Monitor the duck's temperature with a meat thermometer; it should reach 74°C (165°F) in the thickest part of the thigh.
Warm the Chinese pancakes slightly before serving for the best texture and flavor experience.

Home-Style Peking Duck Roast

Instructions

Nutrition Information

Tips

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