Peking Duck W/ Buns (half) Recipe
Recipe information
Make Peking Duck W/ Buns (half) in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Half Peking Duck with Bao Buns - Ingredients
Half Peking Duck with Bao Buns - Directions
1. Marinate and season
Pat the duck dry. In a bowl, combine Shaoxing wine, soy sauce, five-spice powder, salt, white pepper, grated ginger, and minced garlic. Rub evenly over the duck (including under the skin where possible) and let rest 30–60 minutes to absorb flavors.
2. Air-dry the skin
Place the duck on a rack over a tray. Refrigerate uncovered for 4–8 hours (overnight optional) to air-dry the skin for maximum crispness.
3. Make glaze
In a small saucepan, simmer honey or maltose with rice vinegar and a splash of soy sauce until glossy and smooth. Set aside to glaze the skin during roasting.
4. Roast the duck
Preheat oven to 425°F (220°C). Roast duck on a rack for 20 minutes, then lower to 350°F (175°C) and roast 40–50 minutes more, brushing with glaze every 15 minutes. The skin should crisp and the meat reach an internal temperature of 165°F (74°C). Rest 10–15 minutes and slice thinly.
5. Prep fillings and buns
Steam bao buns 8–10 minutes until soft. Julienne cucumber, slice scallions thin, and set hoisin sauce aside (thin with a teaspoon of water if needed).
6. Assemble
Spread a spoonful of hoisin on each bun, add duck slices, cucumber, and scallions. Drizzle with a few drops of sesame oil and finish with toasted sesame seeds. Serve immediately.
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