Peking Duck
Crisp, lacquered skin paired with tender meat—this Peking duck recipe walks through air-drying, a sweet glaze, and oven-roasting so you get restaurant-style crackling at home.
1 duck, about 4–5 lb, giblets removed
2 tsp kosher salt
1 tbsp five-spice powder
4 tbsp soy sauce, light or regular
2 tbsp shaoxing wine
4 tbsp honey
2 tbsp maltose, or extra honey if unavailable
2 tbsp rice vinegar
1 tbsp baking powder
1 cup boiling water
1 cup cold water
½ cup hoisin sauce
3 clove garlic, finely minced
2 tbsp sesame oil
1 bunch scallions, trimmed into 3–4 in lengths
1 cucumber, julienned
2 cup all-purpose flour
½ tsp salt
¾ cup water, hot, for dough
2 tbsp vegetable oil
1 tbsp sugar
¼ tsp ground white pepper
4 slice ginger
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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