Peking Duck B1

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.

Cooking Method: Baking, Boiling, Roasting, Steaming, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

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.

Read it online: https://www.chefs-mate.com/recipe/peking-duck-b1/