Peking Duck 1 Recipe

Name: Peking Duck 1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 pounds duck long island; 5 cups water hot; 3 tablespoons sugar maltose; 1 tablespoon vinegar; 1 tablespoon sherry; 1 tablespoon sesame oil; 1 tablespoon sugar; 1 tablespoon soy sauce, tamari; 5 tablespoons hoisin sauce; 12 each pancake chinese, steamed; 1/4 pound scallions, spring or green onions cut into 24 piece; 2 each cucumbers peeled, halved, julienned

Servings: persons

7 pounds duck long island
5 cups water hot
3 tablespoons sugar maltose
1 tablespoon vinegar
1 tablespoon sherry
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon soy sauce, tamari
5 tablespoons hoisin sauce
12 each pancake chinese, steamed
1/4 pound scallions, spring or green onions cut into 24 piece
2 each cucumbers peeled, halved, julienned

1
Clean a fresh duck and pump it full of air through the neck to (At home, a bicycle pump may be used.)
2
Pour boiling water over the duck three times.
3
Carefully dry duck, slit stomach, and remove innards.
4
Prepare marinade of hot water, maltose, and vinegar.
5
Rub outside of duck all over with the mixture.
6
Hang the duck by its neck at room temperature, about 65.
7
The next day, pre-heat oven to 400F (200C).
8
Place duck in pan and cook for 10 minutes.
9
Turn heat to 450F (230C) and cook for additional 30 minutes or until the meat is tender and the skin is crispy.
10
To carve the duck, place it breast side up and cut downwards.
11
Slice thinly.
12
Use only the outer slices-those which have skin.
13
Slice both breasts.
14
Slice the legs, cutting from the joint to the end of the leg.
15
Discard remaining meat (without skin) or use for another dish.
16
(See part 2 for more)

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 pounds duck long island, 5 cups water hot, 3 tablespoons sugar maltose, 1 tablespoon vinegar, and more.

Yes, Peking Duck 1 falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peking Duck 1

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions