Crispy Peking Duck | Home Made Hoisin Sauce Recipe

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and more affordable than duck.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce

Plum sauce offers a similar sweetness with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while maintaining similar baking properties.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar onion flavor with fewer calories.

Clean the duck and remove any insides and wings, chopping the wings off to use later.

Season the duck generously with salt and Chinese five spice, massaging it into the skin and inside the cavity.

Cover the duck in plastic wrap and refrigerate for a day to allow the seasoning to penetrate.

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).

Place the duck on a wire rack in a baking tray to allow air circulation and render the fat.

Bake the duck for about 2.5 hours until the skin is crispy and the meat has pulled away from the bone.

Let the duck rest for at least 15 minutes before carving.

Prepare the vegetables by slicing cucumbers and using the white part of a leek.

Make the homemade hoisin sauce by blending dates, peanut butter, rice vinegar, sesame oil, soy sauce, Chinese five spice, and garlic.

Soak rice paper in warm water for 10-15 seconds until soft, then pat dry.

Assemble the rice paper rolls with hoisin sauce, cucumbers, leek, and pieces of duck, including skin, and roll them up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens