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.
1
Scald the plucked and gutted duck with boiling water and place it in the refrigerator for 6-8 hours.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spring onion: 1 bunch
- Pickled cucumbers: 1 piece
9
During the meal, pieces of duck are wrapped in pancakes smeared with hoisin sauce along with onion and cucumber.
- Hoisin sauce: 80 ml
- Spring onion: 1 bunch
- Pickled cucumbers: 1 piece
