Easy Peking Duck Recipe - Cook with K.P SE15 EP 32

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.

Purchase a 2.2 kg duck from the supermarket.

Bungee cord the duck's legs together for hanging.

Pour boiling water over the skin of the duck to tighten it.

Place the duck on a rack over a tray and refrigerate for a minimum of 6 hours, preferably overnight.

In a bowl, add 6 star anise, a 3 cm piece of ginger cut into chunks, 6-7 garlic cloves, and the whites of 6 spring onions.

Add 2 tablespoons of hoisin sauce to the bowl.

Prepare the glaze by mixing 2 tablespoons of honey, 1/4 teaspoon of Chinese five spice powder, 3 teaspoons of white vinegar, and 1 tablespoon of soy sauce.

If the honey is too thick, microwave it for 20 seconds to make it easier to stir.

Stuff the duck cavity with the mixture from the bowl.

Use a skewer to close the cavity of the duck.

Coat the duck with the glaze, ensuring to cover all sides.

Place the duck in the oven at 180 degrees Celsius for 20 minutes, basting every 20 minutes with the glaze.

Cook the duck for about 1.5 to 1.75 hours, continuing to baste it.

Remove the duck from the oven and carve the meat from the bird.

Serve the duck in a flour tortilla with hoisin sauce, cucumber strips, and spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens