Peking Duck The Easy Method

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.

Prepare the duck by removing the wings and checking for any insides.

Gently separate the skin from the meat without tearing it, using fingers to ease it away from the breast.

Prepare a marinade using Chinese five spice, onion powder, hoisin sauce, fresh garlic, scallions, and light soy sauce in a pestle and mortar or food processor until it forms a thick paste.

Rub the marinade inside the duck thoroughly, ensuring it coats all areas.

Seal the duck using wooden skewers by stitching it up to keep the marinade inside.

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

Prepare a glaze by mixing boiling water with half a cup of white wine vinegar, half a cup of light soy sauce, and half a cup of honey, bringing it to a boil.

Carefully pour the glaze over the duck and let it dry on a rack for a few minutes before repeating the glazing process one or two more times.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens