Teriyaki Peking Duck (Teriyaki Běijīng Kǎoyā)

Teriyaki Běijīng Kǎoyā, or Teriyaki Peking Duck, is a delicious fusion dish that combines the flavors of Japanese and Chinese cuisine. This recipe offers a unique twist on the traditional Peking duck by marinating it in a sweet and savory teriyaki sauce.

Gluten Free Dairy Free Main Course Japanese Chinese Fusion Teriyaki Peking Duck
Teriyaki Peking Duck (Teriyaki Běijīng Kǎoyā)

Ingredients

  • 1 Peking duck, whole
  • 1 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sake
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger. Cook over medium heat until the sugar is dissolved.
  3. Place the duck on a rack in a roasting pan. Brush the teriyaki sauce all over the duck, inside and out.
  4. Roast the duck in the preheated oven for 1 hour, basting with the teriyaki sauce every 20 minutes.
  5. In a small bowl, mix the cornstarch and water to make a slurry. Brush the duck with the slurry and roast for an additional 10 minutes to glaze the skin.
  6. Remove the duck from the oven and let it rest for 10 minutes before carving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Roasting pan Rack

Tools

Basting brush Small saucepan

Serving suggestions

Serve the Teriyaki Běijīng Kǎoyā with steamed white rice and a side of stir-fried vegetables.

Tips & tricks

For a crispier skin, you can hang the duck in a cool, well-ventilated place for 24 hours before roasting.

Cost

$30