Peking Duck

This is one of the simplest recipes I’ve ever seen. All it requires is the right kind of space, and a duck.

I haven’t made it for a while, because I don’t have an oven tall enough to hang a duck vertically.

Photo Jun 20, 9 56 59 PM

As you can see, I had to McGyver this duck a little bit.

Main ingredients:


Maltose/Honey/Corn syrup

Optional: Hoisin sauce

Step 1. Buy a whole duck. These usually come really really frozen. You have to defrost it completely, which takes at least 2-3 hours.

Step 2. If you can, seal the head part, rub Hoisin sauce on the inside of the duck, and seal the tail part. I didn’t have a sewing kit, so I used paperclips and skewers, and it worked well enough.

Step 3: If you have a big enough pot, dip the duck in boiling water a few times until the skin is tight. Or, you can ladle boiling water onto the duck over the skin, but you have to make sure to hit every part of the skin, and the skin is tight everywhere.

Step 4: Hang the duck up to dark, dry in a place with good circulation. I used to have a kitchen that’s in an open area, so I would string up its wings and hang it over the faucet. The feet would just miss the bottom of the sink. To get darkness, I would simply plan the day so that the duck would be hung at night.

Step 5: The skin of the duck should now feel like parchment paper. Move the duck (still hanging) into a preheated 375 degree oven. Place a dripping pan underneath. Bake for 45min-1.5 hours depending on the size of the duck.

The fat under the duck skin will crisp up the duck and turn it a gorgeous golden brown. The meat inside should register 160-165 degrees when done.

Step 6: As with all meat, let it rest for 30 minutes before cutting and serving… CARVE AND ENJOY!

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