How To make A Simplified Peking Duck
1 Large Whole Duck -- giblets removed
1 Teaspoon Freshly Ground White Pepper
1 1/2 Tablespoons Ground Cinnamon
1 1/2 Tb Ground Ginger
3/4 Cup Brown Sugar
3/4 Cup Red Wine Vinegar
1 Teaspoon Sesame Oil
2 Teaspoons Peanut Oil
1/2 tsp Ground Star Anise
Bring a pot of water, large enough to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 minutes. Remove and pat dry.
Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mixture to cool to room temperature. Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.
To serve: Let duck cool to room temperature. Carefully carve pieces from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.
CHINESE PANCAKES
2 cups all-purpose flour 1 cup boiling water 2 tablespoons minced green onion 2 tablespoons sesame oil
In a bowl combine the flour and water stirring constantly until all the water is absorbed. Add more water if mixture seems dry, dough should just hold together in large lumps.
Add green onions and gather and kneed dough on a lightly floured board (or in a mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest at room temperature for 30 minutes.
Unwrap, knead again for 5 minutes. Form into a log about 18 inches long and 1-inch in diameter. Cut roll into 20 pieces and roll each piece into a ball. Dip one side of ball in the sesame oil and place oiled side on top of another ball. Roll out the two into a circle about 6 inches in diameter. (Rolling the two together, helps keep them moist inside.)
Heat an ungreased saute pan over low heat. Put double pancakes into pan and cook until dry on one side. Flip and dry out other side. Remove pancakes, peel them apart and set aside. Cover with plastic.
At serving time, steam briefly or wrap in plastic and cook in microwave at full power for 30-40 seconds.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
How To make A Simplified Peking Duck's Videos
Easy Peking Duck Lettuce Cups - Crispy Duck Lettuce Wraps Recipe
Learn how to make Peking Duck Lettuce Cups! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crispy Duck Lettuce Wraps recipe!
Authentic Peking Duck Recipe [北京烤鸭]
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Peking duck is the most famous food in China. In this video, I am going to show you everything that I know, all my tips, methods to make an authentic Peking duck. I invited some friends over and we had an amazing Peking duck dinner. One of the couples they eat Peking duck for their marriage anniversary every year and this year they weren’t able to eat duck because they are in Ecuador. The duck I made for them was amazing according what they said. The other couple have been traveled to many places and had really Peking duck before. They said they want to invest in me to open a Peking duck restaurant after the dinner. Even though I don’t think I made a perfect Peking duck but I am happy with the result. Because I couldn’t complete some of the processes, It was the best I can do with what I have on hand. Anyway, I hope you give this a try soon.
????PRINTABLE RECIPE - check back later
Ingredients For The Marinade
- 1 tbsp of garlic
- 1 tbsp of ginger
- 1 tbsp of sugar
- 1 tbsp of salt
- 2 tbsp of hoisin sauce (Amazon link:
- 2 tbsp of soy bean paste (Amazon link:
- 1.5 tsp of five spice
- 1 tsp of white pepper
Ingredients For The Glaze
- 45 grams of sugar
- 50 grams of honey
- 180 grams of vinegar
- 350 grams of water
Ingredients For The Duck Sauce
- 2 tsp of oil
- 1 tsp of grated garlic
- 1/2 tsp of finely grated ginger
- 1/3 cup of sweet bean paste (Amazon link:
- 1 tsp of sugar
- 3 tbsp of water
Ingredients To Serve With The Duck
- Duck wrapper
- Duck sauce
- Sugar
- Shredded cucumber
- Shredded carrot
- Shredded scallion
This is a long video and I can only write a limited number of words in the description so if you want more details, please check the link down below:
Full written down instruction:
Peking Duck Part One: How To Butcher and Clean a Duck:
Homemade Duck Wrapper video link:
The Ultimate Guide to Making Crispy, Amber-Hued Peking Duck at Home
A step-by-step guide to making the ultimate Peking Duck—complete with crispy, flavorful skin and tender breast meat—at home.
We realize this is a longer video, so we wanted to give you a quicker way to navigate between steps. Have fun, and get cooking!
Selecting a duck:
Preparing the duck:
Skin Separation:
Poaching:
Making the glaze:
Drying:
Smoking:
Roasting:
Frying:
Carving:
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Easy Homemade Crispy Duck & Pancakes | Perfect for Chinese New Year!
This Crispy Duck with homemade spicy plum sauce is so easy to cook, and so tasty, you'll wonder why you don't cook duck more often!
Full printable recipe here:
Ingredients:
Crispy Duck:
1 duck approx. 2.4kg in weight. Innards removed.
1/2 tsp salt
1/2 tsp freshly ground black pepper
Spicy plum Sauce:
1 tbsp vegetable oil
1 red onion peeled and chopped
1 thumb-sized piece of ginger peeled and chopped finely
4 cloves garlic peeled and chopped/crushed
600 g ripe plums de-stoned and cut into small (1 cm pieces) - no need to take the skin off
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
4 tbsp Sriracha
#recipe #fakeaway #betterthantakeout
HomeCook Cantonese Roast Duck | NO SECRETS
Ingredients:
2.8kg Whole duck
1/4tsp White pepper powder
1/2tsp Onion powder
1tsp Ginger powder
1tsp Chinese 5 spice powder
1.5tbsp Chicken powder
1.5tbsp Salt
2tbsp Sugar
2tbsp Hoi Sin sauce
1tbsp Yellow Bean Sauce
30g Ginger
30g Garlic
4g Star anise
1.5litres Water
70ml Chinese red vinegar
3tbsp Maltose
Music: Credit to Audio Beat Official
How To Make The Crispiest Peking Duck Ever
Crispy Peking Duck
Who knew it was this easy to make crispy duck at home?!
Yield: 1
Prep Time: 30 minutes
Cooking Time: 2½ hours
Difficulty Level: Advanced
Ingredients:
For the Peking duck:
- 1 duck
- 1 large pot of water
- ⅔ cup rice vinegar
- 1 cinnamon stick
- 1 tbsp sea salt
- 4 whole cloves
- 2 tbsp fennel seed
- 1 tbsp Szechuan peppercorns
- 1-2 tsp star anise
For the glaze:
- 1 cup hot water
- 3 tbsp rice vinegar
- ⅓ cup honey
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