Peking Duck B1

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Servings: 4 servings Difficulty: Advanced
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Crispy-skinned roasted duck with sweet plum sauce and steamed buns
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Peking Duck B1

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 154.3

Description

This Peking Duck recipe delivers a restaurant-quality experience at home, featuring tender meat and incredibly crispy, glazed skin. The duck is seasoned with aromatic ginger and green onions, then coated in a honey glaze that caramelizes beautifully in the oven. Served with fresh scallion strips, sweet plum sauce, and soft steamed biscuits, it offers a delightful contrast of textures and flavors. Perfect for special occasions or a luxurious weekend dinner, this dish is both impressive and deeply satisfying.

Directions

  1. Clean the duck inside and out, then dry the skin thoroughly with paper towels.
  2. Season the inside of the duck cavity with salt.
  3. Tie the stem ends of 2 green onions together and place them inside the duck cavity along with the ginger slices.
  4. Bring the edges of the tail opening together and secure with a length of fine wire.
  5. Attach another piece of wire to the neck area to use as a handle for dipping.
  6. In a large wok or small roasting pan, mix 1 quart of water with the honey and bring to a boil.
  7. Dissolve cornstarch in 1/4 cup of cold water, then stir into the boiling honey mixture.
  8. Continue stirring until the mixture thickens to a thin, glossy consistency.
  9. Reduce the heat slightly to keep the mixture warm.
  10. Holding the duck by the neck wire, dip it into the hot honey mixture 3-4 times, ensuring all sides are evenly coated.
  11. Remove the duck and suspend it over a container in a cool, drafty place.
  12. Point an electric fan at the duck to help dry the skin completely; let it drip-dry overnight.
  13. The next day, preheat the oven to 450°F (232°C).
  14. Place the duck breast-side up on a flat rack set inside a roasting pan.
  15. Roast for 30 minutes.
  16. Reduce the oven temperature to 300°F (149°C), then carefully turn the duck over.
  17. Roast for another 30 minutes.
  18. Turn the duck breast-side up again and roast for a final 30 minutes until the skin is crisp and golden.
  19. Remove the biscuits from the can and divide each biscuit in half horizontally.
  20. Bring 2 inches of water to a boil in the bottom of a steamer.
  21. Place the biscuit halves in the steamer basket above the water, cover, and steam for 5 minutes.
  22. Thinly slice the stems of the remaining 6 green onions into 2-inch diagonal strips.
  23. Divide the sliced onions among 4 plates and place 1 teaspoon of plum sauce on each plate.
  24. Transfer the roasted duck to a cutting board; remove and set aside the wings and drumsticks.
  25. Carefully slice off the crispy skin in 1-to-2-inch pieces and set aside.
  26. Slice the meat away from the bone into pieces similar in size to the skin.
  27. Arrange the meat on a platter and cover with the skin pieces to resemble the shape of a whole duck.
  28. To serve, spread plum sauce on a steamed biscuit, add duck meat, skin, and scallion strips, then roll up and eat.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 154.3kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4883.4mg204%
Total Carbohydrate 37.4g13%
Dietary Fiber 3.8g16%
Sugars 20.1g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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