A Guide To Homemade 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.

Rinse the duck and remove any feathers.

Prepare a seasoning paste with 2 teaspoons of five spice powder, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of white pepper, 1.5 tablespoons of sugar, 1 tablespoon of salt, and 3 tablespoons of hoisin sauce. Mix well.

Lather the seasoning paste inside the duck.

Sew up the duck using a wooden or metal skewer.

Insert a bike pump valve under the skin at the neck and pump air to separate the skin from the meat until the skin looks like a balloon.

In a saucepan, combine 2.5 cups of water, 70 grams of Chinese red vinegar, and 100 grams of maltose. Heat until fully dissolved, then set aside.

Use a double meat hook to poke through each armpit or wing pit for easier handling.

Pour a full kettle of boiling hot water over the duck to tighten the skin, then pour over the maltose and red vinegar mixture.

Hang the duck in the fridge for 24 to 48 hours to dry the skin.

After 36 hours, check that the skin is dry and has changed color.

Preheat the oven to 375°F (190°C). Place the duck on the top of a middle rack with a drip pan at the bottom.

After 5 minutes, reduce the oven temperature to 325°F (163°C). Rotate the duck after 30 minutes and continue cooking for another 30 minutes.

After 1 hour of total cooking time, check that the duck is golden and crisp. Hang it up to rest for about 15 minutes.

To carve, cut at an angle starting from the breast, ensuring to get skin with meat.

Plate the duck with pieces of both skin and meat, along with cucumbers, carrots, and scallions.

Heat wrappers in the microwave for 30 seconds, then spread hoisin sauce on the bottom, add pieces of duck, cucumber, and green onion, and wrap it up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens