Peking Duck is a beloved classic in Chinese cuisine, famous for its crispy skin, tender meat, and rich flavours. While the traditional recipe requires several days of preparation, this simplified version offers a quicker and easier approach. Paired with homemade pancakes, Hoisin sauce, and fresh spring onions, it’s a delicious way to enjoy this iconic dish at home.
I got the original recipe from Ken Hom’s Classic Peking Duck from The Happy Foodie website.
Ingredients
For the Duck:
- 1 large fresh duck
- 150ml Chinese black rice vinegar (or balsamic vinegar)
- 3 Tbsp honey
- 3 Tbsp dark soy sauce
- 1½ Tbsp coarse salt
- 2 Tbsp roasted and ground Sichuan peppercorns
For Chinese Five-Spice Powder:
- 2 tsp whole star anise
- 1 tsp whole cloves
- 2 tsp cinnamon (or cassia bark)
- 1 tsp whole Sichuan peppercorns
- 1 tsp whole fennel seeds
For Pancakes (makes 8):
- 200g flour
- 120ml hot water
To Serve:
- 10 spring onions, trimmed and sliced into brushes (instructions below)
- 6 Tbsp hoisin sauce
Method
1. Prepare the Five-Spice Powder
- Toast the spices in a dry skillet until fragrant.
- Let them cool, then grind into a fine powder.
2. Prepare the Duck
- Bring 1 litre of water and the black vinegar to a boil in a large pot.
- Carefully ladle or pour the mixture over the duck until it’s fully coated.
- Hang the duck in a cool, ventilated place to dry overnight.
3. Second Coating
- Reheat the vinegar mixture, then stir in honey and soy sauce.
- Pour this over the duck to coat it again. Let it dry for at least 4 hours.
4. Season the Duck
- Mix the salt, five-spice powder, and ground peppercorns. Rub this mixture inside the duck cavity.
5. Roast the Duck
- Preheat the oven to 240°C. Place the duck on a rack in a roasting pan with some water in the pan.
- Roast breast-side up for 15 minutes.
- Lower the oven to 180°C and roast for another 1 hour and 10 minutes.
- Let the duck rest for 20 minutes before carving.
Make the Pancakes
- Mix flour with hot water, stirring with chopsticks until it forms a dough.
- Knead on a floured surface until smooth. Cover and rest for 20 minutes.
- Divide into 8 balls and roll each into a thin circle.
- Cook in a dry skillet over medium heat until puffed and cooked through.
- Keep warm by wrapping in a clean cloth.
Prepare Spring Onion Brushes
- Trim off the green tops and root ends of the spring onions.
- Slice lengthwise about 2.5cm at one end, then rotate and slice again. Repeat for the other end.
- Soak the onions in iced water until they curl into brushes. Pat dry.
Serve
- Carve the duck into thin slices of skin and meat.
- Arrange on a warm platter and serve with pancakes, spring onion brushes, and hoisin sauce.
