Imperial Peking Duck (北京烤鸭)

Imperial Peking Duck, also known as 北京烤鸭 (Běijīng Kǎoyā), is a famous dish from Beijing Cuisine known for its crispy skin and succulent meat. This recipe will guide you through the traditional method of preparing this iconic dish.

Gluten Free Dairy Free Main Course Beijing Chinese Cuisine Duck Crispy Skin
Imperial Peking Duck (北京烤鸭)

Ingredients

  • 1 whole duck, about 5-6 lbs, gutted and cleaned
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp five-spice powder
  • 1 tsp salt
  • 1-inch piece of ginger, sliced
  • 3 green onions, cut into 2-inch pieces
  • 1 tbsp maltose or corn syrup
  • Hot water

Instructions

  1. Using a pump, inflate the duck with air to separate the skin from the fat.
  2. Blanch the duck in a large pot of boiling water for 5 minutes.
  3. Mix honey, soy sauce, hoisin sauce, Shaoxing wine, five-spice powder, and salt to make a glaze.
  4. Hang the duck in a cool, breezy place for 6 hours to dry the skin.
  5. Roast the duck in a preheated oven at 350°F for 40 minutes, basting with the glaze every 10 minutes.
  6. Carve the duck and serve with green onions, ginger, hoisin sauce, and thin pancakes.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
18g

Supplies

Large pot Pump for inflating the duck Basting brush

Tools

Oven Roasting pan

Serving suggestions

Serving suggestions: Serve with thin pancakes, hoisin sauce, and sliced cucumbers and scallions.

Tips & tricks

Tips: To achieve the crispy skin, make sure to dry the duck thoroughly before roasting.

Cost

$20