Peking Duck

5 servings

180 minutes

Peking duck is a true masterpiece of Chinese cuisine, born in the imperial palaces of the Ming dynasty. Its preparation is an art that requires patience and skill. Thanks to a special roasting technique, the meat remains juicy while the skin is crispy and caramelized. A fragrant sauce made from honey, sesame oil, and soy sauce gives the duck a deep, sweet-salty flavor, while thin pancakes wrapped around slices of duck with green onions and pickles make the meal unforgettable. This dish is not just food but a ritual symbolizing Chinese gastronomic tradition where every detail matters. It is served with hoisin sauce that complements the richness of flavors creating a perfect balance. Historical, exquisite, and festive—Peking duck always remains a favorite among gourmets.

Energy value per serving

• Calories: 1963.1
• Proteins: 77.6g
• Fats: 148g
• Carbohydrates: 85g

Ingredients

• Duck: 1 pc
• Honey: 2 tbsp
• Soy sauce: 3 tbsp
• Sesame oil: 1 tbsp
• Wheat flour: 300 g
• Rice flour: 200 g
• Water: 2 glass
• Green onions: 1 bunch
• Pickles: 1 pc
• Hoisin sauce: 80 ml

Cooking steps

1. Scald the plucked and gutted duck with boiling water and place it in the refrigerator for 6-8 hours.

   Required ingredients:

   • Duck: 1 piece

2. Mix honey, sesame oil, and soy sauce and evenly spread it on the duck. If the duck is headless, securely seal the neck with toothpicks. Dilute the remaining sauce with 2-3 tablespoons of water and pour it into the duck. Sew or securely fasten the belly with toothpicks. Let the bird sit like this for one hour.

   Required ingredients:

   • Honey: 2 tablespoons
   • Soy sauce: 3 tablespoons
   • Sesame oil: 1 tablespoon
   • Water: 2 glasss

3. Preheat the oven to 220 degrees. Place the duck on a rack over a baking tray and roast for 1.5-2 hours until the juices run clear. Remove the duck from the oven and let it cool slightly.

   Required ingredients:

   • Duck: 1 piece

4. The duck is sliced into thin 2-3 centimeter pieces with a sharp knife, ensuring each piece has crispy skin. The remaining part of the carcass can be boiled to make broth, which is served after the main dish.

   Required ingredients:

   • Duck: 1 piece
   • Water: 2 glasss

5. While the duck is roasting, you can prepare the flatbreads and filling. Mix the flour in a bowl and gradually pour in one cup of hot water while stirring. Knead the dough thoroughly and let it rest for 10 minutes under a damp cloth.

   Required ingredients:

   • Wheat flour: 300 g
   • Water: 2 glasss

6. Divide the dough into two equal parts and shape each part into a cylinder with a diameter of 5 cm, then cut across into 2 cm pieces. Brush one side of each piece with sesame oil, pair them with the oiled sides together, and roll out into flatbreads with a diameter of 15 cm.

   Required ingredients:

   • Sesame oil: 1 tablespoon

7. Fry the prepared flatbreads in a non-stick pan without oil on each side for half a minute until bubbles appear.

   Required ingredients:

   • Wheat flour: 300 g

8. Carefully divide the fried flatbreads into two equal pancakes and stack them on a plate. Cut the green onions lengthwise, and slice the pickles into thin strips up to 8 cm long, placing each ingredient in separate bowls.

   Required ingredients:

   • Green onions: 1 bunch
   • Pickles: 1 piece

9. During the meal, pieces of duck are wrapped in pancakes smeared with hoisin sauce along with onion and cucumber.

   Required ingredients:

   • Hoisin sauce: 80 ml
   • Green onions: 1 bunch
   • Pickles: 1 piece