How one of New York’s Best Peking Ducks is Made — Prime Time

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.

Clean the duck, removing any innards and feathers.

Rub 3 tablespoons of salt inside the duck, ensuring not to touch the skin with salt.

Stuff the duck with 2-3 slices of ginger and 2 scallions.

Add 2 tablespoons of vinegar and sugar to the duck, ensuring it touches all parts of the skin.

Pump air into the carcass of the duck to separate the skin from the fat, making it crispy.

Let the duck dry for 6-8 hours.

Preheat the oven to 300°F.

Cook the duck at 300°F for about 40 minutes, then reduce the temperature to 275°F.

In the last 5 minutes, increase the temperature to 350-400°F to render out the fat.

Remove the duck from the oven and let it rest before cutting.

Fillet the duck, removing the legs and breasts.

Serve the duck with pancakes, hoisin sauce, sesame sauce, and jalapenos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens