Peking Duck
Prep: 60 min
Cook: 120 min
Hard
Ingredients
1 whole duck (approx. 2 kg)
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp five-spice powder
1 tsp salt
Mandarin pancakes
Spring onions, cucumber
Hoisin sauce
The Story
Peking Duck is the crown jewel of Chinese cuisine. Developed in the imperial palace during the 14th-century Ming Dynasty, the perfect balance between crispy skin and succulent meat makes this dish part of the world gastronomic heritage.
Instructions
- Wash and dry duck; pour boiling water over to tighten skin.
- Mix honey, soy, vinegar and spices; brush all over the duck.
- Air-dry uncovered for 12 hours (for crispy skin).
- Roast at 200°C for 30 min, then 160°C for 90 min.
- Raise to 220°C for the last 10 min to crisp the skin.
- Carve thinly, serve with pancakes, hoisin sauce, spring onion and cucumber.