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.

Beijing Kaoya (peking Duck Perfection)

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

  1. Preheat the oven to 350°F (175°C).
  2. Rinse the duck inside and out, and pat dry.
  3. 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.
  4. Rub the duck inside and out with the spice mixture, and sprinkle with salt.
  5. 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.
  6. Remove the duck from the oven, and let it rest for 10 minutes before carving.
  7. 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