Peking Duck (北京烤鸭) Recipe
Peking Duck (北京烤鸭) at glance: A famous Beijing dish known for its crispy skin and tender meat. It’s traditionally served with thin pancakes, hoisin sauce, and sliced scallions.
Ingredients:
- 1 whole duck (about 5-6 pounds)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons rice vinegar
- 1 cup boiling water
For Serving:
- Mandarin pancakes
- Hoisin sauce
- Sliced scallions
Instructions:
- Clean the duck and pat dry. Rub the duck inside and out with the five-spice powder.
- Mix honey, soy sauce, and rice vinegar. Brush the mixture over the duck.
- Hang the duck in a cool, dry place for several hours or overnight to dry the skin.
- Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan.
- Pour boiling water into the pan (about 1 inch deep). Roast the duck for about 1.5 to 2 hours, or until the skin is crispy and the meat is cooked through.
- Carve the duck into thin slices. Serve with mandarin pancakes, hoisin sauce, and scallions.
