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!
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 Peking duck delight ingredients
To make this Peking duck recipe requires just a couple of ingredients. All you need is:
- Boneless Peking duck
- Spring onions
- Peking duck pancakes
- Hoisin sauce
- Carrot (optional)
- Cucumber (optional)
- Aluminium foil
- Salt (optional)
How to make the ultimate Peking duck delight
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.
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. Season with salt if desired although I think that Peking duck is already quite salty.
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.
Heat a pan with boiling water and a bamboo steamer to warm the Peking duck pancakes. Take a pancake and add some Peking duck, then the spring onion and lastly drizzle the hoisin sauce on the Peking duck. Roll the filled pancake and cut in half.
As a side dish I serve fried rice with shrimp and egg but a bowl of white rice also tastes really well with this dish. Are you ready to eat?
I usually prepare one whole Peking duck and store half in the freezer. When you reheat, make sure you first defrost the Peking duck then heat in the oven again at 437 ℉/225℃ and for 10 to 15 minutes.
See how to make the ultimate crispy Peking duck delight
I hope you enjoy this recipe how to make the ultimate Peking duck delight! Made a recipe tag @thetortillachannel on Instagram or PIN it on Pinterest.
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!
- 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
- Pre heat the oven at 437 ℉/225℃
- Optional: brush the Peking duck with light soy sauce
- 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
- Put the Peking duck in the oven for at least 30 minutes or until the skin is crispy
- 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
- Cut the spring onions, carrot and cucumber Julienne
- Take Peking duck out of the oven.
- Shred the Peking duck with two forks or slice in really thin strips
- 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.
- Ready to serve
The skin of duck is quite salty so salt is not really necessary but can be added to taste.
Per 100grams Calories: 265; Fat: 20.6g Protein: 18.5g; Carbs: 0g