20 Simple Ways to Make Peking Duck
Source: HLPhoto, AdobeStockThis traditional Chinese dish has gained incredible popularity worldwide. The cooking process requires attention and takes almost a day, but the result is simply delightful! Today we will share 20 of the most delicious Peking duck recipes!
1. Peking Duck – Classic Recipe
Source: ok.ruServe with thin egg pancakes and fresh herbs.
You will need: 1 duck carcass, 100 ml sherry, 3 tbsp liquid honey, 2 tbsp soy sauce, 0.5 tsp grated ginger root, ground fennel, ground cinnamon, ground black pepper, salt.
Preparation: Rub the prepared duck with salt and marinate for 12 hours in sherry. Sprinkle with spices on all sides, brush with a mixture of soy sauce, ginger, and honey, and place on a rack, breast-side down. Place a baking sheet with 2 cups of water underneath. Roast the Peking duck for 40 minutes in the oven at 220 degrees Celsius, then flip it and cook for another 15 minutes at 160 degrees Celsius. Brush the duck with the remaining sauce and brown for another 10 minutes at 200 degrees Celsius.
2. Peking Duck with Orange Juice
Source: pinterest.comPeriodically brush the duck with sauce during baking.
You will need: 1 duck carcass weighing 2.5 kg, half a glass of white wine, half a glass of orange juice, 3 tbsp soy sauce, 3 tbsp liquid honey, ground fennel, ground black pepper, sea salt.
Preparation: Scald the duck carcass with boiling water, pat dry, and brush with honey. After 1 hour, pour wine over the bird and leave to marinate for 12 hours. Mix spices, soy sauce, salt, and orange juice. Rub the duck on all sides with the resulting mixture. Place on a rack, with a deep baking sheet with water underneath. Roast for 40 minutes at 250 degrees Celsius. Then flip the duck, reduce the temperature to 160 degrees Celsius, and cook for another 20 minutes.
3. Peking Duck in Sweet and Sour Sauce
Source: ecopeak.ruThe cooked duck turns out soft and very aromatic.
You will need: 1 duck carcass, 3 tbsp rice vinegar, 3 tbsp liquid honey, 2 tbsp soy sauce, ginger powder, ground cinnamon, ground black pepper, salt.
Preparation: Rub the duck with a mixture of honey, soy sauce, vinegar, spices, and salt, and refrigerate for 12 hours to marinate. Transfer the duck to a deep baking dish, cover with a double layer of foil, and roast for 40 minutes at 250 degrees Celsius. Remove the foil, generously baste the bird with the juices accumulated in the dish, and cook for another 20 minutes at 180 degrees Celsius.
4. Spicy Peking Duck
Source: market.yandex.ruBe sure to brush the duck with sauce from the inside!
You will need: 1 duck carcass, 100 ml rice wine, 50 ml soy sauce, 3 tbsp liquid honey, 1 tsp grated ginger root, ground anise, ground red pepper, salt.
Preparation: Pour rice wine over the prepared duck carcass, cover with plastic wrap, and leave in the refrigerator for 10 hours. Generously rub the duck with a mixture of soy sauce, honey, ginger, salt, and other spices. After 1 hour, place the duck on a rack, with a deep baking sheet with water underneath. Roast for 45 minutes at 250 degrees Celsius, then flip it and cook for another 20 minutes at 160 degrees Celsius. Brush with the remaining sauce, set the temperature to 220 degrees Celsius, and roast for another 10 minutes.
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5. Peking Duck in Apple Sauce
Source: just-interes.ruInstead of apple puree, you can simply use juice with pulp.
You will need: 1 duck carcass weighing 2-2.5 kg, half a glass of sherry, 100 g apple puree, 50 ml teriyaki sauce, 2 tbsp rice vinegar, ground cinnamon, ground black pepper, salt.
Preparation: Rinse the duck carcass with boiling water, pat dry, and pour sherry over it. After 10 hours, rub with a mixture of salt and spices and refrigerate for another 1 hour. Separately mix teriyaki sauce, apple puree, and vinegar. Brush the duck with the resulting marinade and place on a rack. Place a deep baking sheet with water underneath. Roast for 45 minutes at 220 degrees Celsius, then flip the duck and roast for another 15-20 minutes at 160 degrees Celsius.
6. Peking Duck with Garlic
Source: silverkris.comBrush the cooked duck with a mixture of oil and garlic.
You will need: 1 duck carcass, 1 cup white wine, 2 tbsp lemon juice, 3 cloves garlic, half a glass of orange juice, 1 tbsp rice flour, ground fennel, ground anise, ground black pepper, salt.
Preparation: Rub the prepared duck with wine and refrigerate overnight. Mix lemon and orange juices, add flour, spices, salt, and press garlic through a press. Generously brush the duck with the aromatic mixture and place on a rack. Place a deep baking sheet with water underneath and cook for 45 minutes at 250 degrees Celsius. Flip the duck to the other side, brush with the remaining sauce, and roast for another 20 minutes at 160 degrees Celsius.
7. Peking Duck with Orange Zest
Source: narodnoeslovo.ruYou can mix zest from different citrus fruits for a very interesting and aromatic result!
You will need: 1 duck carcass weighing 2.5 kg, 150 ml sherry, 1 tbsp flour, 3 tbsp soy sauce, 3 tbsp liquid honey, 1 tsp orange zest, ground fennel, ground ginger, sea salt.
Preparation: Rinse the carcass with boiling water, pat dry, and rub with sherry. Cover the duck with plastic wrap and refrigerate for 12 hours. Generously brush the duck with a mixture of honey, flour, soy sauce, zest, spices, and salt. Place on a rack, with a deep baking sheet with water underneath. Roast for 40 minutes at 220 degrees Celsius. Flip the duck, brush with the remaining sauce, and cook for another 20 minutes at 160 degrees Celsius.
8. Peking Duck in a Roasting Bag
Source: uvlecheniehobby.ruAfter refrigerating, let the marinated duck warm up to room temperature for at least 1 hour.
You will need: 1 duck carcass weighing 2.5 kg, 150 ml rice wine, 3 tbsp soy sauce, 2 tbsp liquid honey, ground anise, ground black pepper, salt.
Preparation: Pour rice wine over the prepared carcass on all sides, cover with foil, and refrigerate for 12 hours. Generously brush the duck with a mixture of honey, sauce, spices, and salt. Place the duck in a roasting bag and leave to marinate for 1 hour. Transfer to a baking sheet and roast for 30 minutes at 200 degrees Celsius. Carefully tear open the bag, baste the duck with the accumulated juices, and cook for another 20 minutes at 220 degrees Celsius.
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9. Peking Duck with Figs and Apples
Source: twilight-saga.ruServe the dish with a fruit platter.
You will need: 1 duck carcass, 2 apples, 1 fig, 150 ml white wine, 2 tbsp liquid honey, 3 tbsp soy sauce, 1 tbsp sesame oil, ground cinnamon, ground black pepper, sea salt.
Preparation: Rinse the duck with boiling water, pat dry, and pour wine over it. Cover with foil and place in a cool place for 10 hours. Stuff the bird with chopped fruits and generously brush with a mixture of spices, salt, soy sauce, honey, and oil. Place on a rack, with a baking sheet with water underneath, and roast for 40 minutes at 220 degrees Celsius. Flip the duck, brush with the remaining sauce, and cook for another 15-20 minutes at 170 degrees Celsius.
10. Peking Duck with Crispy Skin
Source: pinterest.comEvenly browned and shiny skin is the hallmark of Peking duck.
You will need: 1 duck carcass, 150 ml sherry, 1 tbsp flour, 3 tbsp liquid honey, 3 tbsp teriyaki sauce, juice of half an orange, ground ginger, ground fennel, ground cinnamon, ground black pepper, salt.
Preparation: Prepare the duck, pour sherry over it, and leave to marinate overnight. Mix flour, honey, soy sauce, juice, spices, and salt. Generously brush the bird with the resulting mixture, place on a rack, with a deep baking sheet with water underneath. For the first 40 minutes, roast at 240 degrees Celsius, then flip the duck and cook for another 15 minutes at 160 degrees Celsius. Brush with the remaining sauce and roast at 200 degrees Celsius for another 10 minutes.
11. Peking Duck in Honey Glaze
Source: magazine.tabris.ruAlso try preparing it with mandarins, grapefruit, or blood orange.
You will need: 1 duck carcass weighing 2-2.5 kg, half a glass of white wine, 3 tbsp soy sauce, 3 tbsp liquid honey, 2 tbsp sweet chili sauce, ground fennel, ground cinnamon, sea salt.
Preparation: Rub the prepared carcass on all sides with sherry and place in a cool place for 12 hours. In a small saucepan, mix honey, soy and sweet sauces, salt, and spices. Simmer the mixture over low heat for 3-5 minutes. Let it cool, generously brush the duck, and place on a rack. Place a baking sheet with water underneath and roast for 30 minutes at 250 degrees Celsius. Flip the bird and cook for another 15 minutes at 180 degrees Celsius. Baste the duck with the remaining sauce and roast for 10 minutes at 200 degrees Celsius.
12. Peking Duck with Honey and Mustard
Source: kartinkin.netThis delicious dish can be served even to the pickiest guests!
You will need: 1 duck carcass, 2 medium apples, 150 ml rice wine, 2 tbsp hot mustard, 3 tbsp soy sauce, 3 tbsp floral honey, ground cinnamon, ground black pepper, salt.
Preparation: Rinse the duck with boiling water, pat dry, and pour rice wine over it. Cover the duck with plastic wrap and refrigerate for 12 hours. Generously brush the bird with a mixture of honey, sauce, mustard, spices, and salt. Stuff with chopped apples. After 1 hour, place the duck on a rack, with a deep baking sheet with water underneath, and roast for 40 minutes at 220 degrees Celsius. Reduce the temperature to 160 degrees Celsius, flip the bird, and cook for another 15 minutes. Baste with the remaining sauce and brown for 10 minutes at 200 degrees Celsius.
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13. Peking Duck in Foil
Source: the-steppe.comThe meat turns out even more tender and juicy.
You will need: 1 duck carcass, half a glass of sherry, 50 ml soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 cloves garlic, ground anise, ground cinnamon, ground black pepper, salt.
Preparation: Rub the prepared duck carcass with sherry and refrigerate overnight. Rub the bird with a mixture of sauce, vinegar, honey, spices, minced garlic, and salt. Wrap the duck in two layers of foil and, after 1 hour, place it in the oven. Roast for 40 minutes at 220 degrees Celsius, then carefully open the foil and cook for another 20 minutes at 170 degrees Celsius. Baste the duck with the remaining sauce, increase the temperature to 200 degrees Celsius, and put it back in the oven for another 10 minutes.
14. Peking Duck with Rice and Vegetables
Source: kimchicafe.ruWe recommend using parboiled rice.
You will need: 1 duck carcass, 150 ml sherry, 2 tbsp balsamic vinegar, 2 tbsp liquid honey, 100 g rice, 1 carrot, 1 onion, 50 g butter, a handful of raisins, ground fennel, ground black pepper, salt.
Preparation: Pour sherry over the prepared duck and refrigerate for 12 hours. Cook the rice until done, sauté the chopped onion and carrot in butter, scald the raisins with boiling water. Mix everything, add salt and spices to taste.
Stuff the duck with rice and vegetables, then generously brush with a sauce made from vinegar, honey, spices, and salt. Place on a rack, with a deep baking sheet with water underneath. Roast for 40 minutes at 250 degrees Celsius. Flip the duck and cook for 15 minutes at 170 degrees Celsius. Carefully brush with the remaining sauce and roast for another 10 minutes at 200 degrees Celsius.
15. Peking Duck Baked with Aromatic Spices
Source: nyafoto.ruWhen pierced, the cooked duck should release clear juice.
You will need: 1 duck carcass weighing 2-2.5 kg, 150 ml sherry, 2 tbsp teriyaki sauce, 1 tbsp horseradish, 3 tbsp lemon juice, curry, ground cloves, ground black pepper, salt.
Preparation: Rinse the duck with boiling water, pat dry, and rub with sherry. Cover with plastic wrap and refrigerate overnight. Brush the bird with a mixture of spices, salt, horseradish, lemon juice, and teriyaki sauce. Place on a rack, with a baking sheet with water underneath. Roast for 45 minutes at 220 degrees Celsius. Reduce the temperature to 170, flip the duck to the other side, and cook for another 15 minutes. Brush the bird with the remaining sauce and roast for 10 minutes at 200 degrees Celsius.
16. Peking Duck Stuffed with Rice and Mushrooms
Source: kartinkin.netScald the duck with boiling water beforehand and thoroughly pat dry with a paper towel.
You will need: 1 duck carcass, half a glass of rice, 50 g mushrooms, 1 onion, 20 g butter, 100 ml white wine, 2 tbsp soy sauce, 2 tbsp liquid honey, 1 tbsp balsamic vinegar, 1 tbsp sesame oil, ground black pepper, salt.
Preparation: Pour wine over the prepared duck, cover with plastic wrap, and place in a cool place for 12 hours. Cook the rice until done. Sauté the chopped onion and mushrooms for 7-10 minutes over high heat. Mix the cooked rice and sautéed vegetables, add ground pepper and salt to taste.
Stuff the duck with the prepared filling, generously brush with a mixture of soy sauce, honey, vinegar, sesame oil, salt, and pepper. Place on a rack, with a deep baking sheet with water underneath, and roast for 40 minutes at 250 degrees Celsius. Reduce the temperature to 160 degrees Celsius, flip the bird, and cook for another 20 minutes. Brush the duck with the remaining mixture and roast for 10 minutes at 200 degrees Celsius.
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17. Peking Duck in Spicy Pineapple Sauce
Source: houston.eater.comAn amazingly delicious dish that will be remembered by guests for a long time.
You will need: 1 duck carcass, 150 ml sherry, 200 ml pineapple syrup, 3 tbsp chili sauce, 3 tbsp lemon juice, 1 tbsp sesame oil, 1 tsp starch, ground fennel, ground black pepper, salt, 50 ml water.
Preparation: Rinse the duck with boiling water, pat dry, brush with sherry, and refrigerate for 10 hours. In a saucepan, mix pineapple syrup, chili sauce, lemon juice, oil, spices, and salt. Simmer for 3 minutes, add starch dissolved in cold water, and pour it in a thin stream into the sauce. Remove from heat, let cool, and generously brush over the duck. Place the bird on a rack, with a deep baking sheet with water underneath, and roast for 40 minutes at 220 degrees Celsius. Flip, brush with the remaining sauce, and cook for another 20 minutes at 170 degrees Celsius.
18. Peking Duck “Special”
Source: blog.ostrovok.ruIt tastes best when made from a young duck.
You will need: 1 duck carcass weighing 2-2.5 kg, 150 ml rice wine, 3 tbsp teriyaki sauce, 1 tbsp brown sugar, 2 tbsp balsamic vinegar, ground anise, ground cinnamon, sea salt.
Preparation: Pour rice wine over the prepared carcass, cover with plastic wrap, and leave to marinate for 12 hours. Mix teriyaki sauce, vinegar, spices, sugar, and salt. Brush the duck with the resulting mixture, place on a rack, and cover with foil. Place a deep baking sheet with water underneath. Roast for 40 minutes at 220 degrees Celsius, then remove the foil, flip the duck, and cook for another 10 minutes at 180 degrees Celsius. Brush with the remaining sauce and put it back in the oven for another 10 minutes.
19. Peking Duck with Cognac and Orange
Source: letsgophotos.ruFollow the temperature regime, and the result will pleasantly surprise you!
You will need: 1 duck carcass, 60 ml cognac, juice of 1 orange, 1 tsp orange zest, 1 tbsp honey, 2 tbsp soy sauce, 2 tbsp rice vinegar, ground ginger, ground black pepper, salt.
Preparation: Rub the prepared duck with salt, pour a mixture of cognac and orange juice over it on all sides. Cover with foil and refrigerate overnight. Mix soy sauce, honey, zest, vinegar, spices, and salt. Generously brush the duck with the resulting sauce, place on a rack, and put a baking sheet with water underneath. Roast for 45 minutes at 250 degrees Celsius, then flip the bird to the other side and cook for another 15 minutes at 160 degrees Celsius. Brush the duck with the remaining sauce and roast for another 10 minutes at 200 degrees Celsius.
20. Peking Duck with Unagi Sauce and Apples
For the first 40 minutes, the duck should be roasted on its back.
You will need: 1 duck carcass, 2 apples, half a glass of rice wine, 3 tbsp unagi sauce, 2 tbsp honey, 1 tbsp sesame oil, ground fennel, ground cinnamon, ground black pepper, salt.
Preparation: Prepare the duck, rub with rice wine, and refrigerate for 10 hours. Stuff the bird with apples, then generously brush with a mixture of unagi sauce, honey, oil, spices, and salt. Roast the duck on a rack, placing a deep baking sheet with water underneath. For the first 40 minutes, the temperature should be 250 degrees Celsius, then another 15 minutes at 160 degrees Celsius. Remove the duck from the oven, brush with the remaining sauce, and brown for 5-10 minutes at 200 degrees Celsius.
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