Good Things: Traditional Peking Duck Recipe - Martha Stewart

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.

Using kitchen twine, hang a 4B Long Island duck overnight in a cool room.

In a large skillet, bring to a boil 4 cups of water, 2 scallions, 2 slices of fresh ginger, and 4 tablespoons of honey.

In a small bowl, combine 2 tablespoons of cornstarch with 1 cup of cold water.

Stir the cornstarch mixture into the skillet until it's the consistency of a light gravy.

To this sauce, add 3 tablespoons of Chinese cooking wine and 2 tablespoons of white vinegar.

Remove from the heat and add the duck to the skillet, spooning the sauce over the duck for about 3 to 5 minutes until it's well coated both inside and out.

Hang the duck once more in a cool room over a baking sheet for 4 hours.

Place the duck on a vertical poultry roaster set in a roasting pan to catch any drippings.

Transfer to a 300°F oven and roast for 3 hours until the skin is golden.

Serve sliced duck on steamed buns with hoisin sauce, cucumber, and scallion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens