Peking Duck Recipe

Name: Peking Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cups water; 4 tablespoons honey; 4 slices fresh ginger (each the size of a quarter); 1 long island duckling 5 lbs; 1/2 cup pale dry sherry; 1/2 cup white vinegar; mandarin pancakes or small tortillas; vertical chicken roaster and cookie sheet.; 24 scallion brushes 2 inches long sliced on ends and placed in ice water until ends curl or scallions about 2 inches long sliced lengthwise; store bought high quality hoisin sauce.

Servings: persons

1
Bring water to a boil in a pot large enough to allow for dipping the duck.
2
Add the honey, ginger, sherry, and vinegar.
3
Tie string under duck wings long enough to control duck while boiling and pull out when complete.
4
Dip duck into boiling water, use ladle to pour water over duck if some remains exposed. Keep in water for just two minutes.
5
Remove from water and place on vertical chicken roaster with cookie sheet and paper towels beneath to catch fat as the duck drains. Leave on counter overnight.
6
Next day preheat oven to 400 degrees. Place duck directly on rack in center of oven with a drip pan with water directly under duck on the rack below. DON'T FORGET THE DRIP PAN OR YOU WILL BE SORRY!!!
7
Cook breast side up for 30 minutes, breast side down for 30 minutes, breast side up again for the final 30 minutes.
8
Remove from oven and allow to cool. debone and cut into pieces with matching skin 1 inch square. Put on new cookie sheet lightly greased to be reheated just before serving at about 375 degrees for about 5 minutes.
9
Immediately serve with tortilla's, brushed with some hoisin sauce, some scallions and some duck. Roll into wrap and serve with scallion brush as garnish.

kcal

Calories

Carbs

Protein

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: ¼ cups water, 4 tablespoons honey, 4 slices fresh ginger (each the size of a quarter), 1 long island duckling 5 lbs, and more.

Yes, Peking Duck falls under the Meat & Poultry 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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions