Peking Irish Duck Recipe

Make brine

In a large pot, combine 1500 ml water, 80 g sea salt, 50 g brown sugar, 2 bay leaves and 1 tbs black peppercorns. Bring to a simmer to dissolve salt and sugar, then cool completely to room temperature and refrigerate until cold.

Brine duck

Submerge the whole duck in the cooled brine, weight it down if needed, and refrigerate 12–24 hours. Remove duck from brine, rinse thoroughly under cold water, and pat very dry with paper towels.

Prepare duck

Remove any excess fat from cavity and neck area. Prick the skin all over with a skewer or small knife point (do not pierce meat), about 50–80 small holes — this helps render fat and crisp the skin. If you brined, ensure the duck is dry as possible.

Make marinade

In a bowl, whisk together 3 tbs light soy, 1 tbs dark soy, 3 tbs sherry or Irish whiskey, 2 tbs brown sugar, 1 tsp five-spice powder, 2 tbs kosher salt, sliced ginger and smashed garlic. Stir until sugar and salt dissolve.

Marinate

Place the duck on a rack in a roasting pan. Rub the marinade all over the cavity and the exterior (avoid rubbing directly into pricked holes). Stuff the cavity with the tied scallions and a few slices of ginger and garlic. Refrigerate uncovered for 8–12 hours or overnight to let the skin dry and flavors penetrate.

Make glaze

Combine 3 tbs maltose or honey with 2 tbs rice vinegar, 4 tbs warm water, 1 tsp sesame oil and 1 tsp sea salt. Warm gently if needed so maltose/honey dissolves; whisk to a loose syrup.

Prepare for roasting

Preheat oven to 200°C (400°F). Place the duck breast-side up on a rack in the roasting pan. Transfer to the oven and roast for 30 minutes to begin rendering fat and set the skin.

Roast and baste

After initial 30 minutes, reduce oven to 180°C (350°F). Roast an additional 45–60 minutes, basting every 15 minutes with accumulated pan fat (use a baster or spoon). If the skin is browning unevenly, tent foil over legs or wings as needed. Total roast time will be about 75–90 minutes depending on duck size (internal thigh temperature 74°C/165°F).

Crisp the skin

In the final 10 minutes, brush the entire exterior with the maltose/honey glaze in thin even coats every 3–4 minutes. For extra crispness, finish under a very hot broiler for 2–4 minutes, watching closely to avoid burning — the glaze should caramelize and the skin should be deeply golden and crisp.

Rest the duck

Remove the duck from the oven and transfer to a cutting board. Let rest 10–15 minutes to allow juices to redistribute before carving.

Prepare fillings

While the duck roasts, julienne the cucumber and slice the green parts of the scallions into long thin strips. Warm the soda breads or Chinese pancakes wrapped in foil in the oven for 5–7 minutes or on a dry skillet until pliable. If using butter, lightly spread on soda breads after warming.

Carve duck

Carve the duck into thin slices: remove legs and thighs and slice meat off bones; slice breast meat thinly against the grain; separate skin pieces if desired for serving. Arrange skin and meat on a platter.

Assemble Peking Irish Duck

To serve, spread a thin layer of hoisin sauce on a warmed soda bread or pancake, add a few slices of duck (a mix of skin and meat is ideal), a few cucumber juliennes and scallion strips. Fold or roll and eat immediately.

Serving suggestion

Serve with extra hoisin on the side and a simple green salad or boiled potatoes for an Irish twist. Leftover duck bones can be roasted and simmered into a rich stock.