Cooking Corner - Easy Peking Duck

Easy Peking Duck

Did you know that Peking Duck, a traditional recipe also called Beijing Duck or Chinese Roast Duck can claim royalty? Yep, it’s true! The recipe originated more than 700 years ago with its grand entrance during the Yuan Dynasty (1271 - 1368) when Mongol Emperors ruled China.

Peking Duck originated in Beijing and has been around since the Imperial Era. The meat is cut into thin slices and is served along with the crisp skin. In some areas, the meat is sliced by the cook in front of the diners.

Recipe:

Total Prep Time: 1 hour or more depending on choice of marinating time
Serves 4
Cooking Level: Easy

Ingredients:

Duck breasts approximately 6 - 7 ounces each with the skin on
¼ tsp of salt
1 tsp of soy sauce
1 tsp of Shaoxing wine found in most Chinese markets
Pinch of Five-Spice Powder* found in most stores
1 tbsp of oil

Instructions:

Pat the duck breasts dry. In a small bowl combine the salt, soy sauce, wine, and Five-Spice Powder. Massage the mixture into the duck and let the duck marinate skin-side up on a plate uncovered from 30 minutes to overnight in the refrigerator. Leaving the duck uncovered will allow for the skin to dry out.

When ready, preheat the oven broiler on low heat. Add oil to an oven-proof pan and place over medium-high heat. Sear the duck skin-side down moving often to allow the skin to crisp and fry in the duck fat.

Once the skin is golden brown and crispy (approximately 8 minutes), drain off the duck fat. Flip the duck so the skin is on top and place pan in broiler for about 3 minutes. Watch carefully so the skin doesn’t burn.

Remove the pan and let the duck rest for about 15 minutes. (He’ll be tired!)

Transfer duck to a cutting board and slice into thin pieces.

*To make your own Five-Spice Powder, follow this simple recipe.

Combine: