© 2018 Ching He Huang. All rights reserved.

Peking Style Roast Duck

Serves : 4 Preparation 600 mins Cooking 55 mins Total 655
Nutrition facts: 845.00 calories 66.20g protein 88.10g carbs 71.10g sugars 29.60g fat 7.20g 0.80g fibre 1458.00mg sodium
Ingredients: 1 Whole duck 4 litres Boiling water 5 tbsp Honey 2 tbsp Dark soy sauce 4 tbsp Chinese five-spice powder 2 tbsp Brown sugar For the sauce: 2 tbsp Sesame oil 6 tbsp Hoi sin sauce 6 tbsp Caster sugar 6 tbsp Water 1 tbsp Dark soy sauce 1 tbsp Cornflour For the pancakes: 8 Ready-made pancake 4, shredded Spring onion ½, shredded Cucumber This is one of my favourite recipes to cook for a large crowd. A great sharing dish that you could setup in the middle of the table, carve and let everyone help themselves. The traditional Peking duck is marinated is coated with a maltose, vinegar solution however, my take is to use a honey, dark soy, Chinese five spice and brown sugar. It enriches the flavour of the duck skin and caramelizes it. Serve with shop bought wheatflour pancakes with cucumber and spring onion - a winner!

Peking Style Roast Duck

  1. Serves : 4
  2. Preparation time 10 Hours
  3. Cooking time 55 Minutes
per serving

Cals


845.00

Protein (g)


66.20

Carbs (g)


88.10

Sugars (g)


71.10

Fat (g)


29.60

Sat Fat (g)


7.20

Fibre (g)


0.80

Sodium (mg)


1458.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is one of my favourite recipes to cook for a large crowd. A great sharing dish that you could setup in the middle of the table, carve and let everyone help themselves. The traditional Peking duck is marinated is coated with a maltose, vinegar solution however, my take is to use a honey, dark soy, Chinese five spice and brown sugar. It enriches the flavour of the duck skin and caramelizes it. Serve with shop bought wheatflour pancakes with cucumber and spring onion - a winner!

Ingredients
  • Whole duck - 1
  • Boiling water - 4 litres
  • Honey - 5 tbsp
  • Dark soy sauce - 2 tbsp
  • Chinese five-spice powder - 4 tbsp
  • Brown sugar - 2 tbsp
For the sauce
  • Sesame oil - 2 tbsp
  • Hoi sin sauce - 6 tbsp
  • Caster sugar - 6 tbsp
  • Water - 6 tbsp
  • Dark soy sauce - 1 tbsp
  • Cornflour - 1 tbsp
For the pancakes
  • Ready-made pancake - 8
  • Spring onion - 4, shredded
  • Cucumber - ½, shredded

Steps

  • Place the duck on a rack over a deep roasting tin and prick the skin all over with the tip of a sharp knife. Pour the hot water all over the bird and leave on one side until the water has all drained away from the bird.
  • Discard the water and pat the duck dry with absorbent paper, leave the duck exposed to air until it's really dry to the touch. (Tip: hang it in a cool place, cellar or set a fan over it and fan it for a few hours, the longer you can do this the more crisp the skin will be).
  • Mix the honey, soy sauce, five-spice powder and brown sugar together. Using a pastry brush, brush this sauce over the duck, inside and out.
  • Leave the bird to dry once more. There should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up. (You can do this over a space of 8 hours or a few hours is fine).
  • Preheat the oven to 200C/gas 6. Place the duck on a rack and roast the duck for 45 minutes, skin side up or until the skin has become crisp.
  • While duck is roasting, make the sauce. Warm a wok over a moderate heat, and add the sesame oil, hoi sin sauce, caster sugar, water, soy sauce, and the cornflour and water mixture. Bring to a simmer, stirring, and cook down until the sauce has thickened. Leave to cool.
  • Remove the duck from the oven and leave to cool for about 15 minutes.
  • Warm the pancakes in a bamboo steamer for about 4 minutes. Joint the duck and slice its meat off the bone. Spread a teaspoon or so of sauce over each pancake and scatter with a little of the spring onions and shredded cucumber. Top with a generous helping of sliced duck meat. Roll up the pancakes into a cigar shape and serve on a plate. Or Let your guests help themselves by placing all the individual components on little serving dishes. Enjoy!
Ingredients
  • Whole duck - 1
  • Boiling water - 4 litres
  • Honey - 5 tbsp
  • Dark soy sauce - 2 tbsp
  • Chinese five-spice powder - 4 tbsp
  • Brown sugar - 2 tbsp
For the sauce
  • Sesame oil - 2 tbsp
  • Hoi sin sauce - 6 tbsp
  • Caster sugar - 6 tbsp
  • Water - 6 tbsp
  • Dark soy sauce - 1 tbsp
  • Cornflour - 1 tbsp
For the pancakes
  • Ready-made pancake - 8
  • Spring onion - 4, shredded
  • Cucumber - ½, shredded