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Peking Duck

peking duck Entree
Peking Duck
  • Prep 30 min
  • Total 14 hr 5 min
  • Servings 8

Roast duckling with flavorful flair! The blend of sauces and spice impart a delightful lightly sweet and spicy taste.

Updated May 4, 2005


  • 1
    duckling (4 1/2 to 5 pounds)
  • 2
    garlic cloves, finely chopped
  • 1
    tablespoon dry white wine
  • 1
    tablespoon soy sauce
  • 1
    teaspoon sugar
  • 1
    teaspoon salt
  • 2
    medium green onions
  • 6
    cups water
  • 1/2
    cup honey
  • 1/4
    cup white vinegar
  • 1/2
    cup hoisin sauce


  • 1
    Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Mix garlic, wine, soy sauce, sugar and salt. Place garlic mixture and 2 green onions in body cavity of duckling. Bring edges of tail opening together with skewers; tie tightly with heavy string. Insert needle of bicycle pump between skin and fat; pump air under skin until duckling is 1 1/2 times larger. (Do not let air escape. For crisp skin, it is necessary to separate skin from fat to release grease.)
  • 2
    Heat water and honey to boiling in wok; add vinegar. Tie 40-inch piece of heavy string to duckling legs. Hold duckling over wok. Pour water mixture over duckling for about 3 minutes. Hang duckling in refrigerator to dry at least 12 hours, placing pan under duckling to catch juices, but no longer than 24 hours.
  • 3
    Heat oven to 400°F. Place duckling, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 30 minutes. Turn duckling; roast 30 minutes longer.
  • 4
    Reduce oven temperature to 375°F. Turn duckling; roast about 20 minutes longer or until 180°F (drumstick meat will feel very soft). Let stand 15 minutes. Meanwhile, cut green onion tops into 3-inch pieces; cut 3/4-inch slits in each end. Chill in iced water about 10 minutes or until ends curl.
  • 5
    5. Remove skin and meat from bones; cut skin and meat into about 1 1/2-inch pieces. Arrange skin and meat on platter. Serve with steamed rolls or mandarin pancakes if desired. Brush hoisin sauce on opened roll or pancake with green onion brush. Place green onion brush, skin and meat on roll or pancake; roll up.

  • Now you can enjoy duckling more often than you thought possible. Specialty grocery stores and butcher shops often carry duckling from farm-raised sources.
  • To make a stunning presentation, cut green onion tops into 3-inch pieces and cut 3/4-inch slits in each end. Chill in iced water until ends curl. To get curls that last, chill onions for about 10 minutes.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
14 g
Saturated Fat
4 g
90 mg
750 mg
300 mg
Total Carbohydrate
25 g
Dietary Fiber
1 g
29 g
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Fruit; 4 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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