🇨🇳 China recipe
Peking Duck
The crown jewel of Beijing cuisine, Peking Duck involves air-drying a whole duck for hours to separate the skin from the fat, then roasting it at high heat until the skin is impossibly thin, shatteringly crispy, and a deep mahogany colour. The duck is carved tableside and served with Mandarin pancakes, julienned scallions, cucumber, and hoisin sauce.
Prep24 hours
Cook1 hour 15 mins
Serves6
Difficultyhard
Ingredients
- 1 whole duck, about 2kg, cleaned and trimmed
- 2 litres boiling water
- 3 tbsp maltose or honey
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tsp Chinese five-spice powder
- 1 tsp salt
- 1 tsp white pepper
- 4 spring onions, julienned
- 1 cucumber, seeded and julienned
- 120ml hoisin sauce
- 20 Mandarin pancakes (store-bought or homemade)
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 490
- Protein
- 27 g
- Carbs
- 30 g
- Fat
- 28 g
