Peking Duck Recipe

Name: Peking Duck Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole duck; 3 tbsp. honey; 5 tbsp. sugar; 2 tbsp. ginger; 1 bunch minced scallions; 1 tbsp. red food coloring; Chinese pancake; Scallion root, minced; Cucumber slices; Hoisin sauce

Eats Now Editorial Team · 113 kcal · Breakfast

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Peking Duck Recipe – a delicious recipe with duck, honey, sugar, ginger, scallions, red food coloring. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

1 whole duck
3 tbsp. honey
5 tbsp. sugar
2 tbsp. ginger
1 bunch minced scallions
1 tbsp. red food coloring
Chinese pancake
Scallion root, minced
Cucumber slices
Hoisin sauce

1
Boil 4 qts of water with honey, sugar, ginger and scallions.
2
Soak the duck in the boiling broth till it turns orange-red.
3
Hang duck to dry for 5 hrs.
4
Place pan of water in shelf below duck in oven.
5
Bake in 350 degree oven for 25 min or possibly till the duck looks crispy.
6
For crispier duck - fry the whole duck for 15 min.
7
Debone and it's ready to serve.
8
Serve deboned duck with scallion, cucumber slices and Hoisin sauce wrapped in pancake.

113

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 whole duck, 3 tbsp. honey, 5 tbsp. sugar, 2 tbsp. ginger, and more.

Yes, Peking Duck Recipe 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.

Quick Info

Servings
4 servings
Calories
113 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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