China Peking Roast Duck
Peking roast duck is a classic Chinese dish that has been prepared for hundreds of years. Patience is required for the seasoning to work its magic on the duck, so plan on preparing it a day ahead to allow the bird to marinate properly. Refrigerate the prepared duck uncovered, then bake or deep-fry it the following day.
Recipe Servings: 4
Prep Time
5 minutes
+ 8 hours 10 minutes resting
+ 8 hours 10 minutes resting
Cook Time
1 hour 45 minutes
Total Time
10 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 quart (1 l) and ½ cup (120 ml) water, divided
- ½ cup (120 ml) honey
- ½ cup (120 ml) sherry or rice wine
- ½ cup (120 ml) soy sauce
- ¼ cup (60 ml) fresh lemon juice
- 5-lb (2.3 kg) duck
- 1 Tbsp (15 ml) sea salt
Directions
- Combine 1 quart (1 L) water, honey, sherry or rice wine, soy sauce, and lemon juice in a saucepan.
- Bring mixture to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Rinse duck and pat dry with paper towel.
- Line a roasting pan with aluminum foil and place a roasting rack in it.
- Place duck on the rack and pour warm marinade over it.
- Baste duck with marinade until skin is totally coated.
- Refrigerate duck overnight, uncovered, basting it two or three times with marinade. Overnight, the duck will dry out—which is the intention.
- Preheat the oven to 450°F (240°C).
- Add ½ cup (120 ml) of water to the marinade.
- Roast duck for 15 minutes, then reduce heat to 350°F (180°C), and roast for 75 minutes, until the skin is a deep golden brown.
- Let duck rest for 10–15 minutes before carving it.
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