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:

1. Clean the duck and pat dry. Rub the duck inside and out with the five-spice powder.
2. Mix honey, soy sauce, and rice vinegar. Brush the mixture over the duck.
3. Hang the duck in a cool, dry place for several hours or overnight to dry the skin.
4. Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan.
5. 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.
6. Carve the duck into thin slices. Serve with mandarin pancakes, hoisin sauce, and scallions.