Chinese🥩 Meat

Home-Style Peking Duck

Name: Home-Style Peking Duck
Total time: 48 h
Cuisine: Chinese
Ingredients: 1 whole duck; 1 tbsp kosher salt; 1 tbsp Chinese five spice powder; 2 tsp baking powder; ~3 tbsp honey; ~3 tbsp soy sauce; ~1 tbsp rice vinegar; 1 tbsp hot water; ~8-10 flour tortillas; ~½ cup hoisin sauce; ~2 tbsp chili sauce; ~2-3 scallion (green onion)

⏱ 2880 min

Homemade Peking duck featuring the traditional dry-aging process and lacquered glaze. While not using an air pump as in restaurants, this home version achieves crispy skin and juicy meat. Served with thin pancakes, scallion, and a custom hoisin-chili glaze.

High-protein

Adapted from a video by SAM THE COOKING GUY

I Made Peking Duck at Home and Now I’m Ruined

Watch on YouTube

Ingredients

whole duck1
kosher salt1 tbsp
Chinese five spice powder1 tbsp
baking powder2 tsp
honey~3 tbspest.
soy sauce~3 tbspest.
rice vinegar~1 tbspest.
hot water1 tbsp
flour tortillastraditionally Chinese pancakes are used~8-10est.
hoisin sauce~½ cupest.

Steps

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1
Prepare a fresh whole duck by removing the head, feet, and any excess feathers using kitchen shears or a knife.
2
Pat the duck thoroughly dry both inside and outside with paper towels.
3
Place the duck in a colander in a sink and pour boiling water over the entire bird to tighten the skin.
4
Mix together kosher salt, Chinese five spice powder, and baking powder. After drying the duck with paper towels, sprinkle the spice mixture evenly over the exterior of the duck, focusing on the skin.
5
Place the seasoned duck in a refrigerator or dry-aging chamber for 48 hours. The duck can rest on a rack, on a sheet pan, or be hung by piercing through a bone. Ensure air circulates all around the bird.
6
Preheat the oven to 325°F. Roast the dried duck for 1 to 1.25 hours until the internal temperature reaches approximately 130°F.
7
Prepare a lacquer glaze by mixing together honey, soy sauce, rice vinegar, and 1 tablespoon of hot water. Stir until well combined.
8
Brush the lacquer glaze evenly over the entire duck, including the breast, back, and all accessible surfaces.
9
Roast the glazed duck in a 450°F oven for 10 to 15 minutes until the skin becomes a glossy, mahogany brown.
10
Remove the roasted duck from the oven and let it cool slightly. Carve the duck by slicing the skin and meat as thinly as possible.
11
Prepare the hoisin sauce by mixing hoisin sauce, chili sauce, honey, and sliced scallions together.
12
Lay out flour tortillas. Spread a layer of the hoisin-chili sauce mixture on each tortilla, add fresh scallion slices, then top with several slices of the roasted duck meat and skin.
13
Wrap up the tortillas and serve immediately as Peking duck wraps.

Home-Style Peking Duck

Ingredients

Steps

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