Beijing Kaoya (peking Duck Perfection)
Beijing Kaoya, also known as Peking Duck, is a classic dish in Singaporean Chinese cuisine. This recipe will guide you through the steps to achieve Peking Duck perfection right in your own kitchen.
Ingredients
- 1 whole duck, about 5-6 pounds
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon grated fresh ginger
- 2 green onions, chopped
- 1 tablespoon sherry
- 1 teaspoon sesame oil
- Salt to taste
- 12 Mandarin pancakes
- 1 cucumber, cut into matchsticks
- 1 bunch green onions, cut into matchsticks
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the duck inside and out, and pat dry.
- In a small bowl, mix together the honey, soy sauce, hoisin sauce, rice vinegar, Chinese five-spice powder, ginger, green onions, sherry, and sesame oil.
- Rub the duck inside and out with the spice mixture, and sprinkle with salt.
- Place the duck on a rack in a roasting pan, and roast for 1 hour, or until the skin is crispy and the duck is cooked through.
- Remove the duck from the oven, and let it rest for 10 minutes before carving.
- Serve the duck with Mandarin pancakes, cucumber, green onions, and hoisin sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 5g
- Protein
- 25g
- Fat
- 26g
Supplies
Roasting pan Rack
Tools
Knife Cutting board Bowl Basting brush
Serving suggestions
Serving suggestions: Serve with steamed rice and 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.
Cost
$25