Description
Peking Duck is a famous Chinese dish known for its crispy skin and tender meat. It is traditionally served with thin pancakes, hoisin sauce, and scallions.
Ingredients
Scale
- 1 whole duck (about 5–6 lbs)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp five-spice powder
- 1 cucumber, julienned
- 6–8 scallions, cut into thin strips
- 12–16 thin pancakes
- 1/2 cup hoisin sauce
Instructions
- Clean the duck and pat it dry.
- Mix honey, soy sauce, rice vinegar, and five-spice powder. Brush the mixture over the duck.
- Hang the duck to dry in a cool place for 6-8 hours or overnight.
- Preheat the oven to 350°F (175°C). Roast the duck for 1.5-2 hours until the skin is crispy.
- Carve the duck into thin slices.
- Serve with pancakes, hoisin sauce, cucumber, and scallions.
Notes
- Drying the duck ensures crispy skin.
- Use a meat thermometer to check for doneness (165°F internal temperature).
- Leftover duck can be used in stir-fries or soups.
- Prep Time: 8 hours
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 duck
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
