Chinese · Dinner
Peking Roast Duck
Duck leg roasted skin-on until deeply browned, brushed with a maltose and vinegar glaze for lacquered, crackling skin. Served with sliced meat, thin scallion and cucumber batons, hoisin sauce and a warmed mandarin pancake for wrapping in the northern Chinese roast-duck tradition.
$7
25 minsPrep
75 minsCook
100 minsTotal
HardLevel
Nutrition per serving
607Calories
41gProtein
37.4gFat
25.6gCarbs
18.1gSugar
1.5gFiber
1173mgSodium
228mgChol
13.5gSat Fat
520mgPotassium
47mgCalcium
2.9mgIron
0.9mcgVitamin B12
5.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat duck leg dry with paper towel and score skin lightly in crosshatch; do not cut into flesh. Rub with salt and five-spice powder.
2
Marinate
Place duck leg uncovered on a rack in refrigerator for 8 hours until skin air-dries and turns papery.
3
Prep
Whisk honey, rice vinegar, and soy sauce together in a small bowl to make glaze.
4
Roast
Set duck leg skin-side up on a rack over foil-lined tray and roast at 400°F for 45 minutes until skin is deep mahogany.
5
Roast
Brush glaze over skin and roast further 15 minutes at 400°F until lacquered and internal temperature reaches 165°F.
6
Rest
Let duck leg rest uncovered for 10 minutes until juices stop running.
7
Prep
Warm mandarin pancake in a dry skillet over low heat for 20 seconds per side until pliable.
8
Prep
Slice duck skin and meat away from bone into thin strips with a sharp knife. Cut scallion and cucumber into batons.
9
Plate
Arrange duck slices, scallion and cucumber batons on a plate with hoisin sauce and warm pancake for wrapping at table.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1 whole bone-in duck leg duck leg, skin on
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp five-spice powder
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 44 in (10cm) piece cucumber
- 2 tbsp2 tbsp hoisin sauce
- 22 mandarin pancake (about 0.7 oz/20g)
- 2 tsp2 tsp sesame oil
