Entrée: China – 北京烤鸭 ▶ Běijīng Kǎoyā (Peking Duck)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 6 hrs

Total 8 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole duck (5-6 lbs (2.3-2.7 kg))
1 tbsp (15 ml) Chinese five-spice powder
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) honey
2 tbsp (30 ml) white vinegar
6 cups (1.4 liters) boiling water
20 small Chinese pancakes
1 / 2 cup (120 ml) hoisin sauce
1 bunch green onions, sliced into long strips

Show original ingredient measurements

1 whole duck (5-6 lbs / 2.3-2.7 kg)
1 tbsp (15 ml) Chinese five-spice powder
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) honey
2 tbsp (30 ml) white vinegar
6 cups (1.4 liters) boiling water
20 small Chinese pancakes
1 / 2 cup (120 ml) hoisin sauce
1 bunch green onions, sliced into long strips

Instructions

1. **Prepare the Duck**: Hang the duck in a cool, dry place for about 4 hours until the skin is dry. Alternatively, pat the duck very dry with paper towels. Mix the five-spice powder with salt, then rub the mixture inside the cavity.
2. **Glaze the Duck**: In a pot of boiling water, blanch the duck for about 1 minute. Remove and pat dry. Mix the soy sauce, honey, and vinegar, then brush this glaze all over the duck. Let it dry for at least 2 hours, preferably hanging it.
3. **Roast the Duck**: Preheat your oven to 375°F (190°C). Place the duck on a rack in a roasting pan, and roast for about 1.5 to 2 hours until the skin is crispy and deep brown.
4. **Prepare the Pancakes and Sauce**: Warm the pancakes according to package instructions or steam them. Serve with hoisin sauce and sliced green onions.
5. **Serve**: Carve the duck, slice the meat thinly, and serve with the warm pancakes, hoisin sauce, and green onions for wrapping.

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