Crispy Peking Duck (北京鸭)
Crispy Peking Duck is a classic dish in Malaysian Chinese Cuisine, known for its crispy skin and succulent meat.
Ingredients
- 1 whole duck, cleaned and patted dry
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp five-spice powder
- 1 tsp salt
- 1 tsp sugar
- 4 cups hot water
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the honey, soy sauce, hoisin sauce, five-spice powder, salt, and sugar to make the glaze.
- Brush the glaze all over the duck, inside and out.
- Pour the hot water into a roasting pan and place a rack in the pan.
- Place the duck on the rack breast side up.
- Roast the duck in the preheated oven for 1.5 to 2 hours, or until the skin is crispy and golden brown.
- Let the duck rest for 10 minutes before carving and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 18g
Supplies
Roasting pan Rack
Tools
Basting brush Sharp knife
Serving suggestions
Serving suggestions: Serve with steamed pancakes, sliced cucumbers, and spring onions.
Tips & tricks
Tips: To achieve extra crispy skin, you can air-dry the duck in the refrigerator overnight before roasting.
Cost
$20