ASMR | MUKBANG | PEKING ROASTED DUCK RECIPE AND SPECAIL DIPPING SAUCE

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

pancakes

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber, while flour tortillas are more economical.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: sweet soy sauce

Plum sauce offers a similar flavor profile.

Prepare the duck by cleaning and drying it thoroughly.

Rub the duck with salt and five-spice powder, ensuring even coverage.

Boil water and pour it over the duck to tighten the skin.

Mix honey, soy sauce, rice vinegar, and water to create a glaze.

Brush the glaze over the duck, coating it well.

Hang the duck in a cool, dry place for several hours to dry the skin.

Preheat the oven to 375°F (190°C).

Place the duck on a roasting rack in a roasting pan.

Roast the duck for about 1 hour, basting with the remaining glaze every 20 minutes.

Increase the oven temperature to 425°F (220°C) and roast for an additional 30 minutes until the skin is crispy and golden.

Remove the duck from the oven and let it rest for 15 minutes before carving.

Slice the duck into thin pieces, ensuring crispy skin in each slice.

Serve the duck with pancakes, hoisin sauce, sliced cucumber, and scallions.

Cooking Techniques

Spice Level:

Allergens