Beijing Kaoya (peking Duck)
Beijing Kaoya, also known as Peking Duck, is a famous dish from Cantonese Cuisine that features crispy duck skin and tender meat wrapped in thin pancakes with hoisin sauce, cucumber, and scallions.
Ingredients
- 1 whole duck, about 5-6 pounds
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
- 1/2 cup boiling water
- 16 small Chinese pancakes
- 2 scallions, cut into matchstick strips
- 1 cucumber, cut into matchstick strips
Instructions
- Preheat the oven to 350°F (175°C).
- Clean the duck, removing any excess fat, and pat dry with paper towels.
- In a small bowl, mix together the honey, soy sauce, hoisin sauce, five-spice powder, and sesame oil.
- Brush the duck with the sauce mixture, inside and out.
- Place the duck on a rack in a roasting pan and pour the boiling water into the bottom of the pan.
- Roast the duck in the preheated oven for 1 hour, basting every 20 minutes with the remaining sauce mixture.
- Remove the duck from the oven and let it rest for 10 minutes before carving.
- Serve the carved duck with the Chinese pancakes, scallions, cucumber, and extra hoisin sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Roasting pan Rack Basting brush
Tools
Knife Cutting board Small bowl
Serving suggestions
Serving Suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: To achieve crispy skin, you can hang the duck in front of a fan for 4-6 hours before roasting to dry the skin.
Cost
$20