A Christmas With Peking Duck

I use to enjoy this as a kid growing now I can finally appreciate the hard work that is put into making this fine delicacy.


2 teaspoons salt
1/4 teaspoon white pepper
2 teaspoons Hoisin sauce
1/4 teaspoon five spice powder
1 gallon boiling water
1 teaspoon light corn syrup
1 teaspoon honey
1 teaspoon rice wine vinegar
Hoisin sauce


1. Rinse duck and remove innards. Cut skin around neck and remove tail.
2. Hang duck neck-side-up over a large pot. Boil water.
3. Pour boiling water over the duck until skin is puffed up. Remove boiled water from pot.
4. Combine salt, white pepper, five spice powder and 2 tsp of hoison sauce.
5. Brush mixture on the outside and inside of the duck to marinate it.
6. Let mixture dry – about 2 hours.
7. Combine corn syrup, honey, rice vinegar and brush outside of the duck. Let duck air dry for 12-24 hours.
8. Preheat oven to 450 degrees. Roast duck for 40 minutes.
9. Let meat rest for 15 minutes after cooking. Cut the meat into thin slices and enjoy. Serve with Bao, Chinese pan cakes add hosin sauce and scallions.
Credit: Foodista

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