Bebek Panggang (crispy Peking Duck)

Bebek Panggang, or Crispy Peking Duck, is a popular dish in Indonesian Chinese cuisine known for its crispy skin and tender meat. This recipe will guide you through the process of making this delicious and flavorful dish at home.

Non Vegetarian Main Course Indonesian Chinese Indonesian Chinese Duck Crispy
Bebek Panggang (crispy Peking Duck)

Ingredients

  • 1 whole Peking duck, about 5-6 lbs
  • 1 tablespoon Chinese five-spice powder
  • Salt, to taste
  • 4 tablespoons honey
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2-inch piece of ginger, sliced
  • 4 green onions, cut into 2-inch pieces
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Rinse the duck inside and out, and pat dry with paper towels.
  3. In a small bowl, mix the Chinese five-spice powder and salt. Rub the mixture all over the duck, inside and out.
  4. In a small saucepan, mix the honey, soy sauce, rice vinegar, ginger, and green onions. Heat the mixture over low heat until the honey is melted. Set aside.
  5. Place the duck on a rack in a roasting pan and roast in the preheated oven for 1 hour.
  6. After 1 hour, brush the duck with the honey-soy glaze. Continue roasting for another 1 hour, or until the skin is crispy and golden brown.
  7. In a small bowl, mix the cornstarch and water to make a slurry. Brush the duck with the slurry and return to the oven for 5-10 minutes to further crisp up the skin.
  8. Remove the duck from the oven and let it rest for 15 minutes before carving.
  9. Serve the crispy Peking duck with steamed pancakes, hoisin sauce, and sliced cucumbers and green onions.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Roasting pan Rack Basting brush

Tools

Oven Saucepan Small bowl

Serving suggestions

Serve the crispy Peking duck with steamed pancakes, hoisin sauce, and sliced cucumbers and green onions.

Tips & tricks

For extra crispy skin, you can hang the duck in front of a fan for 4-6 hours before roasting to dry out the skin.

Cost

$25