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a fluffy airy steamed bun sliced in half and filled with duck, slices of cucumbers, scallions, and hoisin sauce

Peking Duck

Tender pieces of roasted duck with thin, crisp skin served with cucumbers, scallions, and sticky sweet hoisin sauce in a steamed bun. The original method of making Peking duck isn’t easy but with my recipe, homemade duck is achievable. I came up with an a technique that does not require a dry ager or wood-fired oven!
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 6 hours 45 minutes
Total Time 8 hours
Course Main Course
Cuisine Asian
Servings 14 Buns

Ingredients
 

  • 1 5-6 lbs duck
  • 1 gallon water boiling
  • 2 tbsp maltose
  • 3 tbsp soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp five-spice powder
  • 2 tbsp brown sugar
  • 1 5-6 lbs duck
  • 1 English cucumber julienned
  • 1 bunch scallions trimmed, halved, julienned
  • ½ cup sweet bean sauce for Peking duck or hoisin sauce
  • 1 pack of frozen guabao steamed

Instructions
 

  • Duck | To prepare the duck, you will need to start by boiling water in a kettle.
    Once the water is ready, take the duck out of the packaging and set it in the sink. Discard the giblets and allow any excess liquid to drain out.
    Slowly pour about 1/3 of the water onto the skin of the duck on both sides, making sure to cover the entire surface. The skin should tighten as it comes into contact with the hot water. Repeat this process 3 times.
    Next, set a bottle of wine on the center of a large dinner plate. Cover the bottle with a 1 gallon zip lock bag. Take the duck and skewer the cavity on the wine bottle, making sure that the legs are facing down. Push the duck down onto the bottle until the tip of the bottle reaches the neck of the duck.
    Once the duck is prepared, refrigerate it overnight, uncovered, to allow the refrigerator to dehydrate the skin. This will help to create a crispy texture when the duck is cooked.
  • Sauce | Add maltose to a small microwave-safe bowl and microwave it for 10 seconds. Then, mix in oyster sauce, five spice, soy sauce, and brown sugar.
    Using a pastry brush, brush the sauce all over the duck, including the cavity. Allow the sauce to dry for 15 minutes, and repeat this process 3 times.
    When you are almost ready to cook the duck, preheat the oven to 350°F and prepare the bottom rack for baking.
  • Bake | Wrap a half sheet baking tray with heavy duty foil and place a rack over the tray. Transfer the duck on the rack, breast side down, and bake for 45 minutes on each side until the internal temperature reaches 165°F.
    Once the duck is cooked, remove it from the oven and let it cool. Then, using a knife, remove the drumsticks and slice the breast meat into desired portions. Use your hands to peel off any remaining meat from the carcass.
    Save the carcass to use for making homemade duck stock, which can be used to create a delicious duck noodle soup.
  • Assemble | Serve the sliced duck on a steamed bun with scallions, cucumbers, and hoisin sauce.
    If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. <3
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