🦆 Peking duck

Name: Peking duck
Total time: 180 min
Yield: 4
Cuisine: China · Beijing
Ingredients: 1 duck (about 2.2 kg); 1 tbsp sugar dissolved in 2 tbsp hot water, 1 tbsp vinegar; 1 tsp five-spice powder, 1 tsp salt; 20 thin wheat pancakes; 100 ml hoisin sauce; 6 scallions, cut into thin strips; 1 cucumber, cut into thin strips

Origin: China · Beijing

650kcal

per serving · 250 g

260kcal

per 100 g

40 gProtein16 g / 100 g

40 gFat16 g / 100 g

30 gCarbs12 g / 100 g

Peking duck is a roast duck famous for its thin, lacquered, crackling skin. The duck is carved at the table and wrapped in thin wheat pancakes with sweet hoisin-style sauce, slivers of scallion and cucumber. The contrast of crisp skin, tender meat and cool vegetables is the point of the dish.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein16 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: duck

Not veganbecause of: duck, pancakes

Contains glutenbecause of: hoisin sauce, pancakes

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy ⚠ Sesame

What it is made of

duckhoisin saucescallionscucumberpancakes

Recipe

4 servings180 min

Ingredients

1 duck (about 2.2 kg)
1 tbsp sugar dissolved in 2 tbsp hot water, 1 tbsp vinegar
1 tsp five-spice powder, 1 tsp salt
20 thin wheat pancakes
100 ml hoisin sauce
6 scallions, cut into thin strips
1 cucumber, cut into thin strips

Method

Rub the cavity with salt and five-spice. Pour boiling water over the skin, then brush with the sugar and vinegar mixture.
Leave the duck uncovered in the fridge overnight to dry the skin.
Roast at 200 °C for 20 minutes, then at 170 °C for about 1 hour 15 minutes until the skin is deep brown and crisp.
Rest for 10 minutes, then carve thin slices of skin and meat.
Steam the pancakes for 3 minutes to warm them.
Spread each pancake with a little hoisin, add duck, scallion and cucumber, and roll up.

How to make it lighter

Eat more of the meat and less of the skin, where most of the fat sits.
Use 1 tsp of hoisin per pancake — the sauce is sweet.
Count your pancakes: 3–4 with plenty of cucumber and scallion make a sensible portion.

History

Roast duck has been cooked in Beijing since imperial times, and the dish is usually linked to the Ming and Qing courts. Specialist Beijing restaurants, using either hung ovens or closed ovens, made it famous from the 19th century. Today it is a banquet dish served across China and in Chinese restaurants worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →