Royal Phoenix Peking Duck (皇家凤凰烤鸭)

The 皇家凤凰烤鸭 (Royal Phoenix Peking Duck) is a classic dish from Chinese Imperial Cuisine, known for its crispy skin and succulent meat. This recipe will guide you through the traditional method of preparing this iconic dish.

Royal Phoenix Peking Duck (皇家凤凰烤鸭)

Ingredients

  • 1 whole duck, about 5-6 pounds
  • 1 tablespoon maltose syrup
  • 2 tablespoons Chinese five-spice powder
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon salt
  • 2 tablespoons Shaoxing wine
  • 1 piece ginger, sliced
  • 4 green onions
  • 1 tablespoon honey
  • 1/2 cup boiling water
  • Ice cubes

Instructions

  1. Prepare the duck by cleaning and patting it dry. Inflate the duck by blowing air between the skin and the meat, then tie the neck with a string.
  2. Hang the duck in a cool, dry place for 24 hours to dry the skin.
  3. Mix maltose syrup, Chinese five-spice powder, Sichuan peppercorns, salt, and Shaoxing wine to create a glaze.
  4. Boil water and pour it over the duck to tighten the skin. Repeat this step 2-3 times.
  5. Brush the glaze over the duck and hang it again for 6 hours to dry.
  6. Preheat the oven to 350°F (175°C) and roast the duck for 1.5-2 hours, until the skin is crispy and the meat is cooked through.
  7. Carve and serve the duck with green onions, ginger, and honey.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

String for hanging the duck Roasting pan Basting brush

Tools

Oven Kitchen shears

Serving suggestions

Serving suggestions: Serve the Royal Phoenix Peking Duck with steamed pancakes, hoisin sauce, and julienned cucumbers and scallions.

Tips & tricks

Tips: To achieve the perfect crispy skin, ensure the duck is thoroughly dried before roasting and baste it regularly during cooking.

Cost

$25