Photograph of the finished Peking duck

China · Vịt quay Bắc Kinh

Peking duck

2 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1.2 kg
  • Photograph of Duck rolls wrapped in rice paper Duck rolls wrapped in rice paper 20
  • Photograph of Sweet black bean sauce Sweet black bean sauce 100 g
  • Photograph of Cucumber Cucumber 120 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Sugar Sugar 40 g
  • Photograph of Rice vinegar Rice vinegar 60 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Wash the duck thoroughly, pat it dry, rub salt and pepper into the cavity, then use toothpicks to seal the opening.
  2. 2 Blanch the duck in boiling water for about 1 minute to tighten the skin, then evenly brush the mixture of rice vinegar and sugar over the entire surface of the skin.
  3. 3 Hang the duck in a well-ventilated area or place it in front of a fan to allow the skin to dry completely, for at least 2 hours.
  4. 4 Roast the duck at 190°C for 60 minutes, turning it once midway to ensure even browning of the skin.
  5. 5 Increase the oven temperature to 220°C and bake for another 10 minutes until the skin is red, glossy, and crispy. Remove and let rest for 10 minutes.
  6. 6 Remove the skin and meat, slice thinly, chop scallions and cucumber into sticks, then wrap in rice paper and dip in sweet black sauce.

With an appliance

  • Charcoal grill 2 hr 30 min

    Replace steps 4-5: roast the duck on a charcoal grill with medium heat, 25 cm away from the charcoal, for 45 minutes, turning it every 10 minutes, then lowering the grill to 15 cm for another 8 minutes; the skin will be smoky and the fat will drip onto the charcoal, but you must constantly watch the fire.

Start cooking