Tuesday, March 2, 2010

Peking Duck

A dish very similar to Crispy Aromatic Duck but with some key differences. Peking duck is roasted so the meat is very moist and often sliced, where as crispy duck is boiled then deep fried for a very crispy skin and meat. Both are excellent when served with Chinese pancakes, duck sauce, sliced spring onions and cucumber all rolled up together.


1 whole duck

5 Tbsp honey
2 Tbsp dark soy sauce
4 Tbsp Chinese 5-Spice
2 Tbsp light brown sugar

Peking Duck Sauce:
2 Tbsp sesame oil
6 Tbsp hoisin sauce
6 Tbsp water
6 Tbsp caster sugar
2 Tbsp dark soy sauce
Boil together.
1 Tbsp corn flour + 1 Tbsp water for thickening


Prick duck with fork all over. Pour hot boiling water over the top of the duck in a wok to cover the duck. Pour water off in the sink. Transfer the duck onto a roasting rack. Pat the duck dry with paper towel until dry.

Coat the outside of the duck with the glaze and rub a few tablespoons on the inside as well. Bake at 350 F /180 C for 1 hour turning over half way through. Let sit for 15 minutes. Cut meat into long thin strips. Serve with pancakes, Peking Duck Sauce, sliced cucumber and spring onions.

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