1-hour vs 5-day Peking Duck

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.

Grind spices to make five spice powder and combine it with salt, soy sauce, grated garlic, and ginger.

Lightly score the duck breast with a sharp knife to help the fat render.

Marinate the duck breast and refrigerate for 1 hour.

Place the duck breast in a cold pan and finish in a 350°F oven.

Rest the duck for 10 minutes before slicing it up.

For the five-day duck, slather the previous marinade in the duck cavity and sew it shut with a bamboo skewer.

Use a bike pump to blow air under the skin to separate it from the meat.

Make a protein liquid with boiling water, soy sauce, spices, and salt, and ladle it over the duck skin.

Combine maltose syrup and soy sauce and brush it over the duck 2-3 times.

Hang the duck in the fridge for 5 days to dry out the skin.

Remove the tail and drain the liquid from the cavity.

Place the duck breast side down, cover with foil, and roast at 350°F for 30 minutes.

Hang the duck for 5 minutes to let the rendered fat drip out.

Roast again until the breast reaches 130°F, then hang for 20 minutes.

Carve the duck by removing the wings, back skin, legs, and breasts, and slice the breasts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens