Originating during the Yuan Dynasty, Peking Duck has become one of the most iconic dishes of Chinese gastronomy. Known for its crispy golden skin and juicy meat, it is traditionally served with thin pancakes, hoisin sauce, and fresh vegetables. Though it takes time and care to prepare, the result is an unforgettable table centerpiece that brings a touch of oriental refinement to any special meal.

Ingredients

Portions

-

4

+

Duck

• 1
  whole duck (about 2.5–3 kg)
• 2
  tbsp
  Chinese five-spice powder
• 1
  tsp
  salt
• 1
  tbsp
  honey
• 1
  tbsp
  soy sauce
• 1
  tbsp
  rice vinegar

Glaze

• 2
  tbsp
  honey
• 1
  tbsp
  soy sauce
• 100
  ml
  hot water

For serving

• Thin Chinese pancakes (store-bought or homemade)
• Hoisin sauce
• Spring onions (cut into strips)
• Fresh cucumbers (cut into matchsticks)

Ivan Horvat

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Method

Duck Preparation

• Prepare the duck
  Rinse the duck thoroughly inside and out, then pat dry with paper towels. Place it uncovered on a wire rack in the refrigerator for 24 hours to dry out the skin.
• Season the duck
  Mix the five-spice powder, salt, honey, soy sauce, and rice vinegar. Rub the mixture all over the duck, including the cavity.
• Roast the duck
  Preheat the oven to 180°C (350°F). Place the duck on a wire rack over a roasting tray with a bit of water in the bottom. Roast for 1 hour, then begin glazing.

Glazing

• Prepare glaze
  Mix honey, soy sauce, rice vinegar, and hot water to form a smooth glaze.
• Crisp the skin
  After the first hour of roasting, increase the oven temperature to 220°C (430°F). Brush the duck with glaze and roast for another 30 minutes, glazing occasionally, until the skin is golden and crisp.

Serving

• Slice the duck
  Let the roasted duck rest for 10 minutes, then slice into thin pieces.
• Serve with pancakes
  Spread a bit of hoisin sauce on each pancake, add duck slices, spring onion, and cucumber. Wrap and serve immediately.