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.

Beijing Kaoya (peking Duck)

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

  1. Preheat the oven to 350°F (175°C).
  2. Clean the duck, removing any excess fat, and pat dry with paper towels.
  3. In a small bowl, mix together the honey, soy sauce, hoisin sauce, five-spice powder, and sesame oil.
  4. Brush the duck with the sauce mixture, inside and out.
  5. Place the duck on a rack in a roasting pan and pour the boiling water into the bottom of the pan.
  6. Roast the duck in the preheated oven for 1 hour, basting every 20 minutes with the remaining sauce mixture.
  7. Remove the duck from the oven and let it rest for 10 minutes before carving.
  8. 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