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Traditional Peking Duck Recipe

Yields5 ServingsPrep Time10 hrs 10 minsCook Time1 hr 10 minsTotal Time11 hrs 20 mins

Traditional Peking Duck Recipe

 5 lbs whole duck
 8 cups water
 1 sliced ginger
 1 scallion (cut into halves)
 3 tbsp honey
 1 tbsp white vinegar
 1 tbsp sherry
 1 ½ tbsp cornstarch (dissolved in 3 tablespoons water)

Clean duck. Wipe dry and tie a string around neck.


Hang duck in cool, windy place 4 hours.


Fill a large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.


Place duck in a large strainer above the larger bowl. Scoop boiling mixture all over duck for about 10 minutes.


Hang duck again in cool, windy place for 6 hours until thoroughly dry.


Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in the bottom of the oven.


(This is for drippings). Roast 30 minutes.


Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.


Use a sharp knife to cut off the crispy skin. Serve meat and skin immediately on a prewarmed dish.


The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1590
% Daily Value *
Total Fat 129g199%

Saturated Fat 44g221%
Cholesterol 381mg127%
Sodium 277mg12%
Total Carbohydrate 15g5%

Dietary Fiber 0g
Protein 86g172%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.