beijing cuisine

Prep Time: 30 minutes  |  Cook Time: 90 minutes  |  Total Time: 120 minutes
Servings: 4 servings  |  Difficulty: Hard  |  Cuisine: Chinese

Ingredients

• 1 whole duck (4-5 lbs)
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon five-spice powder
• 1 teaspoon ginger, minced
• Salt and white pepper to taste
• 2 cups water

Instructions

1. Clean and dry the duck thoroughly inside and out.
2. Mix honey, soy sauce, vinegar, garlic, five-spice, ginger, salt and pepper.
3. Rub the marinade inside and outside the duck.
4. Hang the duck in a well-ventilated area for 4-8 hours to dry the skin.
5. Roast in a preheated 400°F oven for 90 minutes, basting every 20 minutes.
6. Cool slightly, then slice thinly against the grain.
7. Serve with steamed pancakes, cucumber, scallions, and hoisin sauce.

Tips & Notes

• The key to crispy skin is proper drying before roasting
• Use a meat thermometer to ensure internal temperature reaches 165°F
• Save the carcass for making stock
• Slice the duck while still warm for easier carving

Nutrition Notes

Rich in protein and iron, but high in fat. A luxurious special occasion dish best enjoyed in moderation.