Description
This peking duck recipe makes the classic dish surprisingly achievable for home cooks, featuring irresistible crispy, golden-brown skin and succulent duck meat perfectly complemented by a sweet and savory Hoisin sauce. It’s a fantastic option for a special family dinner, proving gourmet flavors can be an easy meal.
Ingredients
- 4.5 lbs whole duck
- 0.5 cup Hoisin sauce
- 0.25 cup honey or maltose
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 tsp five-spice powder
- 1 inch fresh ginger, sliced
- 2 garlic cloves, smashed
- 2 whole star anise
Instructions
- Prepare the Duck: Rinse the duck thoroughly under cold water and pat completely dry. Remove any excess fat, especially around the cavity. Prick the skin all over with a sharp knife or skewer, avoiding piercing the meat. Air-dry the duck on a rack in a roasting pan in the fridge, uncovered, for 8-12 hours.
- Blanch and Glaze: Bring a large stockpot of water with sliced ginger and star anise to a rolling boil. Carefully lower the duck into the boiling water and blanch for 5-10 minutes until the skin tightens. While blanching, whisk together honey (or maltose), soy sauce, and rice vinegar for the glaze. Remove duck, pat dry again, and immediately brush glaze generously over the entire surface.
- Roast the Duck: Preheat oven to 375F (190C). Place the glazed duck breast-side up on a rack in a roasting pan. Roast for 30 minutes, then reduce oven temperature to 300F (150C) and continue roasting for 1 to 1.5 hours, basting occasionally with rendered fat or leftover glaze. Increase temperature to 400F (200C) for the final 15-20 minutes, until skin is deep golden-brown and crispy. Ensure internal temperature reaches 165F (74C); tent with foil if skin darkens too much.
- Rest and Serve: Transfer the roasted duck to a cutting board and let it rest, uncovered, for 15-20 minutes before carving. While resting, gently warm the Hoisin sauce in a small saucepan over low heat. Slice the duck, ensuring each piece includes crispy skin, and serve with warm Hoisin sauce.
Notes
Air-drying the duck for 8-12 hours in the fridge is crucial for crispy skin. If the duck skin starts to look too dark during roasting, tent it loosely with foil. Consider a gluten-free Hoisin sauce if needed for dietary restrictions.
- Prep Time: 45 minutes
- Cook Time: 130 minutes
- Category: Main Course
- Method: Roasting, Blanching
- Cuisine: Chinese
Nutrition
- Serving Size: 1/6 of duck (approx 200 g)
- Calories: 650 calories
- Sugar: 30 g
- Sodium: 950 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 180 mg