Peking Duck
The Imperial Classic – Crispy Peking Duck
This Peking Duck relies on a time-honored air-drying technique and a rich honey-soy syrup to deliver that signature mahogany, paper-thin crispy skin and succulent meat.
Achieving an authentic Peking-style finish is made simple with the versatility of The Whatever Pan. Its cast aluminum construction provides the perfect even heating needed to simmer the complex honey and Shaohsing wine syrup on the stovetop. When it’s time to roast, the pan’s ability to handle high temperatures ensures the duck renders its fat perfectly. By adding a splash of water to the pan during the roast, you prevent splattering, keeping your kitchen clean while the duck reaches golden perfection. Whether you choose to finish with an optional flambé for extra drama or serve it traditionally with pancakes and hoisin, this dish is a true culinary trophy.
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Serves
4
Course
Main
Prepare
20 mins (+ overnight)
Cooks
110 mins (plus 20 mins syrup prep)
1.7kg/60oz Whole duck
For the honey syrup mixture
1 lemon, juiced
3 tbsp clear honey
3 tbsp dark soy sauce
150ml/5fl. oz Shaohsing rice wine or dry Sherry
1.2l/41fl. oz water
To serve
20 Chinese pancakes
Spring onions, finely sliced
Hoisin sauce
1 Squeeze the lemon into your Whatever Pan. Add the honey, dark soy sauce, rice wine, and water. Bring to a boil and simmer on low heat for 20 minutes.
2 Prepare the duck by rinsing it with water then blotting the skin completely dry with paper towels.
3 Pour the prepared syrup all over the duck. Repeat this several times until the skin is evenly coated and dark in color.
4 Place the duck in the fridge overnight to dry out. Leave the duck uncovered for the crispiest results.
5 The next day, preheat your oven to 240°C/475°F.
6 Add 150ml/5fl. oz water to the base of your Whatever Pan to prevent fat from splattering.
7 Roast the duck for 15 minutes. Then, reduce the heat to 180°C/350°F and roast for a further 70 minutes.
8 (Optional) Flambé with a high-alcohol spirit of your choice for extra flavor and skin crispiness.
9 Allow the duck to rest for 10 minutes, then carve into pieces.
10 Assemble with the pancakes, spring onions, and hoisin sauce. Enjoy!
| Nutrient | Per Serving |
|---|---|
| Energy | 2,680kJ / 640kcal |
| Fat | 38g |
| Saturated Fat | 12g |
| Carbohydrates | 34g |
| Sugars | 14g |
| Fiber | 2g |
| Protein | 36g |
Nutritional information is an estimate per serving, including pancakes and sauce. Values may vary depending on ingredients used.