Pei Par Duck Recipe
Pei Par Duck is glazed and barbecued flat for a firmer alternate texture
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Ingredients
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Duck & Marinade
Drying & Glaze
Basting & Barbecue Finish
Method
Duck & Marinade
- 1
Prepare the duck
Pat the duck thoroughly dry with paper towels inside and out. Trim excess fat around the cavity and neck. Using your fingers, loosen skin around the breast gently without tearing so marinade flavors can penetrate.
- 2
Season cavity
Combine kosher salt and half the granulated sugar and rub roughly 1 tablespoon of the mixture inside the cavity. Insert smashed ginger and garlic into the cavity along with 1 tablespoon light soy and 1 tablespoon Shaoxing wine.
- 3
Marinate exterior
In a small bowl mix remaining granulated sugar, Chinese five-spice, remaining light soy sauce (2 tbs) and remaining Shaoxing wine (1 tbs). Rub this mixture over the exterior of the duck, massaging it under the loosened breast skin where possible. Reserve any excess marinade for later basting.
- 4
Air-dry (preferred)
Place the duck on a wire rack set over a sheet pan and refrigerate, uncovered, for 8–24 hours to dry the skin. If short on time, let rest at room temperature for 1 hour to allow the skin to dry and the flavors to settle.
Drying & Glaze
- 5
Make the glaze
In a small saucepan combine honey, maltose (or corn syrup), dark soy sauce, rice vinegar and warm water. Warm gently over low heat, stirring, until the maltose dissolves and glaze is smooth. Remove from heat and let cool slightly.
- 6
Score and flatten (Pei Par style)
Turn the duck breast-side down and, with the back facing up, use poultry shears to remove the backbone (spatchcock). Open the bird flat and press firmly on the breastbone to flatten (you may ask the butcher to spatchcock for you). The flattened whole duck cooks more evenly and yields a firmer texture.
- 7
Basting & Barbecue Finish
- 8
- 9
Baste with hoisin mixture and finish under broiler or grill
While the duck roasts, mix hoisin sauce, sesame oil and optional chili garlic sauce. After the 20–25 minutes at 350°F, brush the hoisin mix over the duck, then switch oven to broil (high) or transfer duck to a preheated hot grill (medium-high). Broil or grill for 3–6 minutes, watching carefully, until the glaze is darkened and slightly caramelized but not burned. Rotate as needed for even color. If using a grill, finish skin-side up directly over indirect heat with lid closed until glaze caramelizes.
- 10
Rest and slice
Remove duck from oven or grill and let rest 10 minutes on a cutting board. Carve the flattened duck into serving portions (quarters or thin slices across the breast for firmer texture).
- 11
Serve
Arrange with scallion halves and cucumber sticks. Serve with any reserved glaze or extra hoisin for dipping.