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The ultimate crispy Peking Duck delight

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The ultimate crispy peking duck delight

I am sure that after reading this recipe you will be amazed. Amazed to know how easy it is to make the ultimate crispy Peking Duck delight. The Peking duck is moist, soft and delicious. We can’t have Peking duck without Hoisin sauce so that is part of this recipe. Of course we have to include the Peking duck pancakes in this recipe. Are you ready to learn how you can make the ultimate crispy Peking Duck delight? Lets get started!

The ultimate peking duck delight

I remember when I was a little girl we would walk on the Zeedijk a street in the city centre of Amsterdam where a lot of little Chinese restaurants are. In the window sill they would display an array of ducks. I was fascinate by this view. What is was and what it would taste like. It took quite some before I had my first Peking duck and was surprised by the crispy skin, the sweet taste of the hoisin sauce the tender taste of the duck.

The ultimate crispy peking duck delight ingredients

The ultimate crispy peking duck delight ingredients

I never really looked into finding a recipe for Peking duck. I just thought I am going to put the duck in the oven and roast it. No fuss no numerous ingredients or anything and it worked. It actually worked really well.

The ultimate crispy Peking duck delight

So here the recipe. I use boneless Peking duck as it is easy to cook and it takes less long than Peking duck on the bone. I pre heat the oven at 437 ℉/225℃ the take a large piece of thin foil. The Peking duck from Mr Duck contains two pieces of Peking duck which I put on top of the aluminium foil skin up. As the skin of a duck contains a lot of fat the duck should be roasted skin up to prevent the meat from drying out. Then the duck goes into the oven for at least 30 minutes. If the skin is not yet crispy extend the oven time with time slots of 5 minutes. If you want to intensify the taste of the skin brush it with light soya sauce. Season with salt if desired although I think that Peking duck is already quite salty.

The ultimate crispy peking duck delight

The ultimate crispy peking duck delight

While the Peking duck is in the oven cut a spring onion Julienne. You can add carrots and cucumber sliced Julienne as well.Take the duck out of the oven and shred with two forks or slice in really thin slices.

The ultimate crispy peking duck delight

Heat a pan with boiling water and a bamboo steamer to warm the Peking duck pancakes. Take some Peking duck, add the spring onion and the hoisin sauce and you are ready to eat. As a side dish I made shrimp egg fried rice but a bowl of white rice also tastes really well with this dish. Are you ready to eat?

the ultimate crispy peking duck delight

How to make the ultimate crispy Peking duck delight

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Store

I usually prepare one whole Peking duck and store half. The other half gets stored in the freezer. When you reheat, make sure you first defrost the Peking duck then heat in the oven again at 437 ℉/225℃ and heat for 10 to 15 minutes.

I hope you enjoy this recipe how to make these 4 ingredients Peking duck pancakes! Made any my recipes? Tag @thetortillachannel on Instagram.

The ultimate crispy Peking duck delight

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Serves: 2 Prep Time: 5 minutes Cooking Time: 30 minutes

This recipe is so easy and results in the ultimate crispy Peking duck delight. The Peking duck is moist, soft and delicious. Lets get started!

Ingredients

  • ½ boneless Peking duck
  • 2 spring onions sliced Julienne
  • 1 carrot (optional) sliced Julienne
  • ¼ cucumber (optional) sliced Julienne
  • 6-8 tbsp Hoisin sauce
  • 1 tbsp of light soy sauce (optional)
  • Aluminium foil
  • 6 Peking duck pancakes
  • Salt optional

Instructions

1

Pre heat the oven at 437 ℉/225℃

2

Optional: brush the Peking duck with light soy sauce

3

Take large piece of aluminium foil and put the Peking duck on top. To prevent excess leaking of fat make sure the edges of the aluminium foil stand up

4

Put the Peking duck in the oven for at least 30 minutes or until the skin is crispy

5

Boil water in a pan and put the bamboo steamer on top. Reduce heat and steam the Peking duck pancakes in 5 to 10 minutes

6

Cut the spring onions, carrot and cucumber Julienne

7

Take Peking duck out of the oven.

8

Shred the Peking duck with two forks or slice in really thin strips

9

Take a Peking duck pancake add good amount of duck, add spring onion, carrot and cucumber. Then Drizzle a table spoon of Hoisin sauce on the duck and fold the pancake.

10

Ready to serve

Notes

The skin of duck is quite salty so salt is not really necessary but can be added to taste.

Nutrition facts

Per 100 grams Calories: 265 kcal Fat: 20.6 g Proteine: 18.5 g Carbohydrates: 0 g

Did you make this recipe?

Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel

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