Perfect Homemade Peking Duck

About this recipe

Bring the authentic flavors of Beijing to your kitchen with this updated Peking Duck recipe. This dish features a savory marinade and a unique air-drying technique to achieve perfectly crispy skin and tender meat. Serve this delicacy with homemade pancakes, fresh scallions, and savory hoisin sauce for an unforgettable dining experience.

Ingredients

• 1 whole duck
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon five-spice powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon white vinegar
• 12-16 Mandarin pancakes
• 4-6 scallions, thinly sliced
• Hoisin sauce, for serving

Directions

1. 1

   Clean the duck thoroughly. Mix 1 teaspoon of white vinegar in water and soak the duck for 1 hour to help achieve crispy skin.

2. 2

   Prepare the marinade by combining soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, five-spice powder, salt, and pepper in a bowl.

3. 3

   Pat the duck dry and brush it with the marinade, ensuring even coverage.

4. 4

   Hang the duck in a cool, dry place or fridge for 24 hours to dry the skin.

5. 5

   Preheat the oven to 350°F (175°C) and place the duck on a rack in a roasting pan.

6. 6

   Roast the duck for 2-2.5 hours until the skin is crispy and the internal temperature reaches 165°F (74°C).

7. 7

   Let the duck rest for 10-15 minutes before carving.

8. 8

   Warm the Mandarin pancakes according to package instructions, carve the duck, and serve with scallions and hoisin sauce.