Peking Duck
41kcal0.8g protein0.1g fat10.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (duck, hoisin) · dairy (duck, hoisin) · egg (duck, hoisin) · peanut (duck, hoisin) · tree nut (duck, hoisin) · sesame (duck, hoisin) · soy (duck, hoisin) · shellfish (duck, hoisin) · fish (duck, hoisin)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 5 lb | whole duck |
| 2 tbsp | honey |
| 2 tbsp | rice vinegar |
| 6 unit | scallions (cut into thin batons) |
| 1 unit | cucumber (cut into thin batons) |
| ½ cup | hoisin sauce |
Steps
- prep15 minskin loosened where practical without tearing itPat the duck dry and carefully loosen the skin from the breast and upper legs with your fingers where it releases easily. Creating a small air gap helps rendered fat escape without requiring the compressed-air technique used by specialist restaurants.
- blanch5 minskin tightened and glossy after repeated boiling-water contactSet the duck on a rack over the sink or a deep tray and slowly ladle boiling water over the entire skin until it visibly tightens. Drain well and blot away standing moisture.
- glaze5 minvery thin even film rather than a sticky coatingMix the honey and rice vinegar and brush a thin film over the skin. Heavy glaze slows drying and can burn before the skin crisps, so use only enough to create a light lacquer.
- rest1440 minrefrigerated uncovered, skin dry and papery to the touchRefrigerate the duck uncovered on a rack for about 24 hours. This drying stage matters more than adding extra sugar: wet skin steams in the oven, while a dry surface can render and crisp.
- roast75 min190 C / 375 F, skin deeply lacquered and crisp and duck cooked throughRoast the duck elevated on a rack so hot air reaches the skin and rendered fat can drain away. Rotate if your oven browns unevenly, and reduce heat slightly if the glaze darkens faster than the skin crisps.
- rest15 minjuices settled but skin still crispRest briefly, then carve the crisp skin and meat into thin slices. Serve promptly with scallion, cucumber, hoisin sauce and thin pancakes if available; delaying service softens the skin you worked to dry.