How To make Grilled Peking Duck
4 c Water
1/2 c Soy sauce
1/4 c Honey
2 tb Turmeric
3 Garlic cloves; crushed
1 ts Ginger, ground
1 Duck (5 lb)
In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Place the pan with the hot soy mixture in the sink. Holding the duck by the handle over the pan, ladle hot soy mixture on all sides until the skin has a "cooked" look. Hang duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over a pan and refrigerate overnight. Pour leftover mixture in an oven-proof saucepan. Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan. Place pan in the center of grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep drip pan containing 1/2" water. Place soy mixture over direct coals and boil to reduce by half. Strain soy mixture through a fine sieve and serve with duckling.
How To make Grilled Peking Duck's Videos
The Best Homemade PEKING DUCK
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Sun Wah BBQ Peking Duck Feast carving
Making 40-Hour Peking Duck With A Master Carver | Handcrafted | Bon Appétit
A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
Director: Cole Evelev
Director of Photography: Paul Heltzer
Editor: Jared Hutchinson
Talent: Yuhui Han, Lijun Han
Director of Culinary Production: Kelly Janke
Producer: Jen Osaki
Culinary Producer: Mallary Santucci
Culinary Assistant: Monica Wong
Recipe Researcher, Recipe Editor: Vivian Jao
Line Producer: Jennifer McGinity
Associate Producers: Tim Colao, Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Translators: Yang Er Tan, Monica Wong
Dubbing Artist: Mark Lee
Camera Operators: John Baker, Alan Hereford
Assistant Camera: Josh Andersen
Audio: Ted Ver Valen
Production Assistant: Lacy Allen
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Léa Kichler
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Grilled Peking Duck Skewers
Peking duck skewers, grilled to perfection and can be cooked the same day. Most Peking duck recipes require 2 to 4 days of prep work, I don’t know about you, but I can’t wait that long when I want to eat.
This easy to make and cook recipe was brought to you by hungry people who like to eat, now.
The fact I love grilled finger food and I’m always looking to put a spin on old favourites and now this one has become a bit of a fan favourite at my place lately.
I hope you love it as much as we do.
As always, cheers for watching
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Ingredients:
760 grams of duck breast (skin removed)
2 tablespoons of dark soy sauce
1/4 cup of honey
2 teaspoons of brown sugar
1 teaspoon of chinese 5 spice
1/4 cup of Shaoxing wine
Salt for seasoning
1 bunch of spring onions for garnish (thinly sliced into sticks)
1 cucumber (thinly sliced into sticks)
10 - 20 Chinese pancakes
Hoisin sauce
Items Used:
Weber GA
Chimney Starter
100mm riser from Rub & Grub
Feeds: 2 to 4
Preparation Time: 2 hours
Cook Time: 10 minutes
Cuisine: Chinese / Australian
Hydration: 1 x beer
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How To Make Easy Peking Duck Pancakes...my go-to Chinese duck recipe | #AtHome | Marion's Kitchen
Traditionally, the process to make Chinese Peking duck is long – like, days long. So here's my quick Chinese duck recipe – my cheat's version. And my guide to making Peking duck pancakes from scratch.
In collaboration with MEATERmade #MEATERmade
And when it comes to meat perfection, this is the one piece of kit I can’t do without.
Check out MEATER to find out more about their products at and take 10% off using the code MARION10.
Get the written recipe here:
0:00 Introduction
0:50 Prepping the dough for Peking Duck pancake
2:18 Chinese five-spice salt mixture/rub for the duck breasts
4:51 Maltose glaze for the duck breasts
6:11 Cooking/rolling the pancakes
8:09 Cooking the duck breasts in the pan
9:59 Flip over the duck breasts
10:43 Apply glaze on duck and pop them into the oven grill
11:42 Remove duck from oven and slice
12:37 Assembling the Peking Duck Pancake spread
13:16 Tasting
13:56 End message
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.