Culinary Course: Peking Duck

You can master the art of Peking Duck with our step-by-step tutorial. From preparing the duck to achieving crispy skin and rich, savory flavor -- this video guides you through the traditional process.

Ingredients

  • 1Whole Duck
  • 1 tbsp Kosher Salt
  • 2 tsp Five Spice
  • ¼ cup Honey
  • 2 tbsp. Soy Sauce
  • 2 tbsp Dry Sherry
  • 2 tbsp. Rice Vinegar
  • Mandarin Pancakes
  • Hoisin Sauce
  • Scallions,Thinly Sliced
  • Cucumbers,Thinly Sliced

Direction

  • Pat duck dry. Mix salt and five spice and rub inside of cavity with spice blend.
  • Place the duck upright on a poultry roaster. Bring a pot of water to a boil.
  • Blanch duck by ladling hot water over it repeatedly for 2-3 minutes to tighten the skin.
  • In a bowl, mix honey, soy, dry sherry, and vinegar. Mix in ½ cup boiling water and brush glaze over the duck skin.
  • Place the duck (still on the poultry roaster) in the fridge uncovered for at least 24 hours.
  • Preheat oven to 425 degrees F.
  • Keep duck on poultry roaster. Roast for 15 minutes to crisp the skin.
  • Lower heat to 350 degrees F and roast for an additional hour and 15 minutes or until the internal temperature reaches 165.
  • Rest for 10-15 minutes.
  • Carve the duck into thin slices. Serve with hoisin, mandarin pancakes, cucumbers, and scallions.
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