dinner · dairy-free
Peking duck at home
Oven-roasted duck with glassy, crackling skin, served with thin pancakes, hoisin, scallions and cucumber.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Find them at a store
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Equipment
You'll need: Oven.
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Method
-
1
Rub cavity with five-spice and salt; pour boiling water over the skin to tighten it.
-
2
Brush skin with glaze and dry uncovered in the fridge 24 hours (fan it first to speed drying).
-
3
Roast on a rack at 160°C (325°F) for 1 hour, then 200°C (400°F) for 20–30 minutes until mahogany and crisp and the thigh reads 74°C (165°F).
-
4
Rest 10 minutes and carve skin and meat into thin slices.
-
5
Wrap in warm pancakes with hoisin, scallion and cucumber.
