How To Cook Peking Duck

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.

Pat dry the duck and cut the wings off at the first joint.

Wash the duck thoroughly and pat it dry with paper towels, ensuring there are no feathers or quills attached to the skin.

In a large wok or pot, add water over high heat and bring it to a boil.

Once boiling, add honey to the water and stir until it dissolves.

Add dry cherry and white vinegar to the boiling water and bring it back to a rolling boil.

Create a slurry by mixing 1/3 cup of water with 3 tablespoons of cornstarch until smooth.

Add the slurry to the boiling mixture in the pot, stir, and bring it back to a boil.

Slowly dip the duck into the boiling water, avoiding splashes, and use a large spoon or ladle to spoon the sauce over the duck until fully coated.

Let the duck air dry uncovered on a rack for at least 6 hours to remove moisture and tighten the skin.

Preheat the oven to 350°F.

Fill a tray with 1 to 3 inches of water and place it on the bottom of the oven to catch drippings and keep the duck moist while baking.

Place the duck breast side up on a greased rack in the center of the oven and bake for 30 minutes.

Carefully turn the duck breast side down and bake for an additional 45 minutes.

Turn the duck breast side up again and roll toast for another 30 minutes until the skin turns dark brown.

Serve the Peking duck traditionally with scallion brushes, hoisin sauce, and Chinese pancakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens