Peking Duck Recipe
Whole, barbecued, free-range duck served with steamed bao buns, cucumber, scallions, and hoisin-honey sauce. (Serves 3-4 people) LIMITED NUMBER DAILY.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Duck
Rinse the duck under cold water and pat dry with paper towels. Rub the duck inside and out with salt and five-spice powder. Let it sit at room temperature for about 30 minutes.
- 2
Cook the Duck
Preheat the oven to 375°F (190°C). Place the duck on a roasting rack in a roasting pan. Pour 2 cups of water into the bottom of the pan to keep the duck moist. Roast for 1.5 to 2 hours, basting with the pan juices every 30 minutes, until the skin is crispy and the duck is cooked through.
- 3
Make Hoisin-Honey Sauce
In a small bowl, mix together the hoisin sauce and honey until well combined. Set aside.
- 4
Prepare Vegetables
While the duck is cooking, thinly slice the cucumber and scallions. Set aside for serving.
- 5
Steam Bao Buns
Steam the bao buns according to package instructions until warm and fluffy.
- 6
