Photo by @PlatePicSample
Crispy Peking-Style Duck
Experience the allure of Crispy Peking-Style Duck, where the skin is perfectly crisped to a golden hue and the meat remains tender and flavorful. Infused with aromatic spices and a rich soy marinade, this dish is a symphony of textures and tastes. Paired with hoisin sauce and fresh cucumbers, it offers a delightful balance of savory and sweet, with a hint of freshness. This home version captures the essence of its restaurant counterpart, providing a luxurious culinary experience in your kitchen.
⏰ Cooking Timeline
🛒 Ingredients
Main Ingredients
For the Sauce/Marinade
Aromatics & Seasonings
For Cooking
To Serve & Garnish
👨🍳 Instructions
Mise en Place
15 minPrepare all your ingredients by cleaning the duck, slicing the spring onions and ginger, mincing the garlic, and measuring out the sauces and spices. Having everything ready before you start cooking ensures a smooth kitchen workflow.
💡 Tip: Pat the duck completely dry inside and out to achieve the crispiest skin.
Prepare the Marinade
5 minIn a bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, hoisin sauce, brown sugar, minced garlic, and ginger slices. Whisk until the sugar dissolves and the mixture is well-combined.
💡 Tip: Marinate for at least 30 minutes or overnight for deeper flavor.
Marinate the Duck
30 minPlace the duck in a large dish and pour the marinade over, ensuring the cavity is filled with some of the liquid. Leave it to marinate for 30 minutes, turning halfway through.
💡 Tip: Use a ziplock bag to marinate more evenly and save space in the fridge.
Preheat the Oven
10 minPreheat your oven to 180°C (356°F) while you prepare the sauce and set up for roasting.
💡 Tip: Ensure your oven is fully preheated before placing the duck in for even cooking.
Prepare the Sauce
15 minIn a small saucepan over medium heat, combine the reserved marinade and chicken stock. Bring to a simmer and reduce by half until slightly thickened.
💡 Tip: Strain the sauce to remove any solid pieces for a smooth finish.
Roast the Duck
45 minPlace the marinated duck on a roasting rack set over a baking tray. Roast in the preheated oven for 45 minutes, basting occasionally with the sauce.
💡 Tip: For extra crispiness, increase the oven temperature to 220°C (428°F) for the last 10 minutes.
Prepare Pancakes and Garnishes
10 minWarm the Chinese pancakes according to packet instructions and prepare garnishes such as julienned cucumber and fresh coriander.
💡 Tip: Keep pancakes warm in a low oven or wrapped in a clean tea towel.
Rest the Duck
10 minOnce the duck is cooked, let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in juicier meat.
💡 Tip: Tent the duck with foil to keep it warm while resting.
Carve and Serve
10 minCarve the duck into thin slices and serve with warm pancakes, cucumber, spring onions, and extra hoisin sauce. Garnish with fresh coriander leaves.
💡 Tip: Arrange slices neatly on a platter for a professional presentation.
💡 Pro Tips
- ✓ Ensure the duck skin is thoroughly dry before roasting for optimal crispiness.
- ✓ Let the duck come to room temperature before roasting for even cooking.
- ✓ Check the doneness by piercing the thigh; juices should run clear.
- ✓ Marinate the duck a day in advance for deeper flavor penetration.
- ✓ Store leftovers in an airtight container for up to 3 days, reheat in the oven to keep the skin crispy.
- ✓ Serve on a large platter with garnishes arranged attractively for a restaurant-style presentation.
📊 Nutrition Facts (per serving)
🪄 Equipment Needed
🔄 Variations to Try
🍽 Pairs Well With
This recipe was inspired by a plate submission on Plate Pic