Peking Duck W/ Buns (half) Recipe
Make Peking Duck W/ Buns (half) Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Half Peking Duck with Bao Buns - Ingredients
Method
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.