Peking Roasted Duck (Bei Jing Kao Ya/北京烤鸭)

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.

Defrost the frozen young duck weighing 2.8 kilograms overnight.

Prepare the seasoning by grinding 10 grams of peppercorn and frying 100 grams of sea salt in a pan on low heat until slightly brown.

Add the ground peppercorn to the salt and turn off the heat, allowing it to cool down.

Wash the duck thoroughly, cutting off the wings and extra fat, and cleaning the inside and outside.

Rub the whole duck with 2 tablespoons of Chinese cooking wine and dry the skin with a kitchen towel.

Once the seasoning has cooled, apply it all over the duck, including inside the cavity, wings, and legs.

Marinate the duck in the fridge for 24 hours.

After marinating, wash the duck again and boil hot water in a large pot.

Push air between the skin and the meat of the duck.

Prepare a glaze by mixing 2 tablespoons of red vinegar and 100 milliliters of 80-degree hot water.

Once the water is boiling, submerge the duck for 10 seconds, ensuring the cavity is filled with water.

Remove the duck from the pot and place it on a turkey stand, then boil more hot water until bubbling again.

Pour hot water over the duck on both sides, repeating this process three times.

To dry the skin, place the duck on a bottle filled with water, using chopsticks to prop it up and allowing air to circulate underneath.

Alternatively, use a hairdryer to dry the skin.

Let the duck dry for 6 hours until the skin is smooth.

Preheat the oven to 400°F (204°C).

Stuff the cavity of the duck with orange and apple, then use a toothpick to suture the gap.

Cover the wings and legs with aluminum foil.

Bake the duck in the oven for 40 minutes.

Prepare side dishes of green onion, cucumber, and carrots while the duck is baking.

After 40 minutes, lower the oven temperature to 350°F (177°C).

Remove the duck from the oven, brush it with glaze, and turn it 180 degrees before returning it to the oven for 20 minutes.

Prepare the sauce by heating oil in a pan, adding 5 tablespoons of sweet bean paste, 2 teaspoons of sugar, and some water, and cooking for 5 minutes.

After 20 minutes, remove the duck from the oven, take off the foil, and give it another brush with glaze.

Return the duck to the oven at a 90-degree angle and bake for 2 hours total, checking the internal temperature.

Ensure the internal temperature reaches 165-170°F (74-77°C) for doneness.

Slice the duck, noting the crispy skin and soft meat.

Serve the duck with sauce, carrots, green onion, cucumber, and meat, dipping the skin in sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens