Peking Duck With Scallions and Honey

whole peking duck

Getty Images / BJI/Blue Jean Images

Prep: 30 mins
Cook: 70 mins
Drying Time: 10 hrs
Total: 11 hrs 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1600 Calories
129g Fat
17g Carbs
87g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1600
% Daily Value*
Total Fat 129g 165%
Saturated Fat 44g 220%
Cholesterol 381mg 127%
Sodium 472mg 21%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Total Sugars 12g
Protein 87g
Vitamin C 4mg 20%
Calcium 79mg 6%
Iron 13mg 71%
Potassium 1005mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes and green onions for brushing on the hoisin sauce. If you don't live near a cool, windy place, another option is to dry the duck in an unheated room with a fan blowing on it.

Ingredients

  • 1 (5- to 6-pound) duck

  • 8 cups plus 3 tablespoons water, divided

  • 1 slice ginger

  • 1 medium scallion, cut in half

  • 3 tablespoons honey

  • 1 tablespoon white vinegar

  • 1 tablespoon sherry

  • 1 1/2 tablespoons cornstarch

  • Scallion flowerets, or more chopped scallions, for garnish

  • Hoisin sauce, optional, for serving

  • Mandarin pancakes, for serving

Steps to Make It

  1. Clean duck. Wipe dry and tie a string around neck.

  2. Hang duck in cool, windy place 4 hours.

  3. Fill a large wok with 8 cups water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. In a small bowl, dissolve cornstarch in 3 tablespoons of water and pour it into the wok. Stir constantly.

  4. Place duck in a large strainer above the larger bowl. Scoop boiling mixture all over duck for about 10 minutes.

  5. Hang duck again in cool, windy place for 6 hours until thoroughly dry.

  6. Place duck breast side up on a greased rack in oven preheated to 350 F. Set a pan filled with 2 inches of water in the bottom of the oven and roast 30 minutes.

  7. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.

  8. Use a sharp knife to cut off the crispy skin. Serve meat and skin immediately on a pre-warmed dish.

  9. The duck is eaten hot with hoisin sauce rolled in Mandarin crepes. Garnish with scallion flowerets. 

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