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DIY Peking Duck Recipe

DIY Peking Duck Recipe

Peking duck has its roots in Imperial Chinese cuisine.  For myself, I grew up eating this only on special occasions with family and friends of family at renowned restaurants.  Typically, the dish is known for its crispy, lacquered duck skin and tender duck breast meat.  It is served with pancakes, sweet hoisin sauce, and fresh veggies.  The duck wrap dates back to the Yuan Dynasty (1271-1368) and its flavor is as rich as its lengthy history.  Traditionally this is a difficult dish to prepare as it requires the chef to air-dry the duck to achieve its crispy skin, followed by roasting the bird in a closed or hung oven.  This method achieves the perfect golden-brown skin that is the centerpiece for its pairing with cucumbers, scallions, sweet hoisin, and a thin crepe exterior.

When family guests visit from abroad, a way to truly honor and treat the guests is to take them out for dinner and order this exotic dish.  For myself, I was simply craving the complex flavors of this dish and looked up a lazy-man’s edition of Peking Duck Wrap.  For my method, I chose to purchase the pre-barbecued duck from a Chinese grocery store’s ready-to-eat section.  However, I included my grandparents’ recipe for Roasting Peking Duck at home.  Just don’t be surprised if it doesn’t turn out perfectly the first time since the roasting process is quite complex.

Ingredients:

For the Duck:

  • 1 whole Peking duck (can be store-bought or homemade)
  • 1 tablespoon five-spice powder
  • Salt to taste

For the Wrap:

  • 4 large flour tortillas or Chinese pancakes
  • ½ cup hoisin sauce
  • 1 cucumber, julienned
  • 1 bunch scallions, julienned
  • Fresh cilantro (optional)
  • 1 tablespoon sesame oil (optional)

For Homemade Peking Duck (optional):

  • 1 whole duck
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon five-spice powder
  • 1 tablespoon sesame oil
Instructions:

Step 1: Preparing the Duck (Traditional Method)

If you’re feeling adventurous, prepare the duck at home:

  1. Clean the Duck: Remove any excess fat from the duck and pat it dry.
  2. Boil Water and Prepare Glaze: In a pot, bring water to a boil.  In a separate bowl, mix honey, soy sauce, rice vinegar, Shaoxing wine, and sesame oil to create a glaze.
  3. Glaze the Duck: Using a ladle, pour the boiling water over the duck to tighten its skin.  Pat the duck dry, then brush the glaze all over.
  4. Air-Dry the Duck: Hang the duck or place it in a cool, ventilated area to air-dry for 6-8 hours.  This helps achieve the signature crispy skin.
  5. Roast the Duck: Preheat the oven to 375°F (190°C).  Rub the duck with five-spice powder and salt, then roast the duck on a rack in a roasting pan for 1.5-2 hours, or until the skin is crispy and golden brown.

Step 2: Preparing Store-Bought Peking Duck

  1. Reheat the Duck: If you’ve bought a pre-cooked Peking duck, follow the packaging instructions to reheat it, usually in an oven at 350°F (175°C) for 15-20 minutes.
  2. Slice the Meat: Once the duck is heated, slice the skin and meat thinly.

Step 3: Assemble the Wrap

  1. Prepare the Wraps: Warm the tortillas or pancakes briefly on a hot skillet or in the microwave for a few seconds to make them pliable.
  2. Spread the Sauce: Spread about 1-2 tablespoons of hoisin sauce over each wrap.
  3. Add Vegetables: Lay the julienned cucumbers and scallions across the center of the wrap.  Add a few sprigs of fresh cilantro if desired.
  4. Layer the Duck: Place a generous portion of the sliced duck (both skin and meat) over the vegetables.
  5. Roll the Wrap: Fold in the sides and roll the tortilla tightly, ensuring all the ingredients are securely wrapped.

Step 4: Serve

Serve the Peking duck wraps immediately while warm, with extra hoisin sauce on the side for dipping.  You can also drizzle a little sesame oil inside the wrap for added richness.

 

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