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Peking Duck
The imperial Chinese roast duck with lacquered skin served in thin pancakes with hoisin and spring onions.
Ingredients
Instructions
Blanch duck with boiling water poured over skin, dry completely.
Mix honey, soy, Shaoxing wine and five spice, brush all over duck.
Hang duck in a cool airy place or refrigerate uncovered 24 hours to dry skin.
Roast at 220C for 20 minutes, reduce to 180C and roast 1 hour until skin is deep mahogany.
Rest 15 minutes before carving skin and meat separately.
Warm pancakes over steam.
Serve duck, crispy skin, hoisin, spring onions and cucumber for guests to assemble.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
