Peking Duck

My dad’s recipe for Peking Duck. We have this for Thanksgiving every year at the Lin Family, much juicier than turkey!

Peking Duck
Recipe type: Chinese, Holidays, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
This makes two Peking Ducks.
  1. Mix 1 cup of vinegar and 3-4 table spoons of honey in a container
  2. Lay duck into the mix (one at a time) and make sure all skin touches the mix
  3. Hang ducks in a windy and cool place not warmer than 75 deg F for 2 days
  4. Place both ducks (legs and breasts up) in a oven and bake for 70 minutes at 400 deg F, turn over at 45 minutes
  5. Stick a chopstick on legs and make sure the juice is clear (not pink)
  6. For sauce, mix one bottle of Hoisin paste with 1 teaspoon of sesame oil, add some water and white pepper and boil
  7. For pancakes, mix 4 cups of flour with 2 cups of warm water (1/2 boiled ½ room temp), kneel well into a dough
  8. Divide dough into about 40 balls, dip one ball into oil and combine with another; spread the pair into a thin layer; repeat for the other 19 (pairs)
  9. Heat a pan (no oil) with medium heat, put pairs into the pan and bake until seeing bobbles in between, separate the pair
  10. Slice two bundles of green onions into thin shreds
  11. Slice duck skin and meat
  12. Take a pancake, add sauce and shred green onions, add duck skin and meat, wrap before eating


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