Peking Duck

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For a duck to beryllium served close retired of the oven astatine a Chinese-style banquet, commencement roasting 30 minutes earlier guests travel -- oregon adjacent later, depending upon astatine which constituent the vertebrate volition beryllium welcome.

Carving the finished duck requires a precise crisp weapon and patience, and possibly a flair for the dramatic. A thoroughly trimmed carcass tin beryllium utilized to marque a flavorful soup.

Serve with hoisin condiment and steamed, crepe-style Asian pancakes (figure astir 2 per person), the benignant utilized for wrapping, successful summation to the scallions and cucumber. The condiment is disposable astatine Asian markets and connected the planetary aisle of immoderate larger market stores; the pancakes are disposable successful the freezer conception of Asian markets.

Adapted from a look by Chinese cooking teacher Joan Shih successful Silver Spring.

Ingredients

measuring cup

Servings: 4-6

  • 1 1/2-inch portion ginger root, chopped into 6 slices (peeled oregon unpeeled), past chopped 4 of the slices into julienne (very bladed strips)
  • 1 5-pound full (pekin) duck, preferably caller (may usage defrosted duck); 1/2 inch of the helping tips discarded
  • 1/4 cupful honey
  • 2 scallions, achromatic and light-green parts, coarsely chopped, positive 2 bunches scallions for serving
  • 1/2 cupful adust sherry oregon adust achromatic wine
  • Seedless cucumbers (optional), peeled and chopped into julienne
  • Store-bought hoisin sauce, for serving
  • Store-bought Peking duck wrappers (pancakes), for serving, specified arsenic Wei-Chan brand

Nutritional Facts

Per serving (duck only; based connected 6)

  • Calories

    361

  • Fat

    16 g

  • Saturated Fat

    4 g

  • Carbohydrates

    12 g

  • Sodium

    129 mg

  • Cholesterol

    206 mg

  • Protein

    37 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look by Chinese cooking teacher Joan Shih successful Silver Spring.

Tested by Judy Sarasohn.

Published March 12, 2026

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