Main courses
Peking duck in the home kitchen
The home kitchen's version of Peking duck: crisply roasted duck served in thin strips with cucumber, spring onion and hoisin sauce.
510 minDifficulty: medium
Servings in this printout: 4
Ingredients
Servings
- 1 piece duckabout 2 kg
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tsp salt
- 12 piece Chinese wheat pancakes
- 1 piece cucumberin thin strips
- 4 piece spring onionsin strips
- 4 tbsp hoisin sauce
Method
- Dry the duck thoroughly. Mix honey, vinegar and salt in a splash of hot water and brush the mixture over the surface of the duck.
- Put the duck on a rack in the refrigerator without a cover for at least 6 hours to dry the skin.
- Heat the oven to 220 degrees. Roast the duck on the grill for about 20 minutes, turn the heat to 170 degrees and continue cooking for about 90 minutes until the internal temperature is at least 74 °C.
- Let the duck rest for 15 minutes. Cut the meat and crispy skin into thin pieces.
- Heat the wheat pancakes according to the packet instructions. Serve the duck with cucumber, spring onion and hoisin sauce.
Nutrition per serving
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- duck · The amount could not be reliably converted to grams.
- honey · A suitable GI value was unavailable for this ingredient.
- Chinese wheat pancakes · Suitable nutrition data was unavailable for this ingredient or product.
- hoisin sauce · The amount could not be reliably converted to grams.
Notes
- The cooking time of the duck depends on the size. Check the doneness with a cooking probe.
- Estimated total time is 510 minutes: 25 min preparation, 360 min drying in the fridge, 110 min roasting, 15 min resting. Longer drying increases the total time; check doneness with a food thermometer.