How to Make Peking Duck Beijing Roast Duck 脆皮烤鸭 Chinese Street Food

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness, while soy sauce + sugar is more accessible.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar mild onion flavor, while green onions are often less expensive.

pancakes

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce wraps reduce carbs, while tortillas can be more economical.

Wash the duck inside and out with cold water, drain and pat dry with kitchen paper.

In a small bowl, mix together the marinade ingredients: 3 tbsp Hoisin Sauce, Dried Angelica, Ginger slices, Bay leaves, Anise stars, Dried Mandarin Peel, 1 tbsp ground Ginger, 1 tbsp ground Cinnamon, 1 tbsp Chinese five spice, 1 tbsp Garlic powder, and 2 tbsp Dark or Light soy sauce.

Spread the marinade mixture over the inside of the duck, then close the cavities with wooden skewers or sew the duck securely and set aside.

In a large pot, add 8 cups of water and bring to a boil for about 15 minutes. Add the boiling water over the duck to rinse it 10-15 times.

Air dry the whole duck openly or place it uncovered in the fridge for overnight or more than 24 hours.

Preheat the oven to 230°C.

Bake the whole duck on both sides for 1 hour 35 minutes, or until the skin is crisp and golden brown.

Cooking Techniques

Spice Level:

Allergens