Classic Peking Duck

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Dec. 03, 2011


Fresh duck/4 pound frozen duck 6 Kilogram
For honey syrup mixture
Lemon 1 , cut into 1/4 inch slices with the rind on
Water 2 Pint (1.1 Liters)
Honey 3 Tablespoon
Dark soy sauce 3 Tablespoon
Dry sherry/Rice wine 5 Fluid Ounce (150 Milliliter)
For serving
Chinese pancakes 12
Hoisin sauce 6 Tablespoon
Spring onion brushes 24



1. Preheat the oven to hot, gas mark 9, 475°F, 240°C.


2. Defrost the duck if frozen, rinse well and blot dry with paper towel.

3. Near the neck of the duck, insert a meat hook.

4. In a pot pour all the honey syrup ingredients, put the lemon slices and bring it to a boil.

5. Lower the heat and simmer for 20 minutes.

6. With a ladle pour this mixture over the duck several times, until all the skin of the duck is completely soaked in the mixture, as if bathing the duck.

7. Now, hang the duck in a well ventilated, cool place with a roasting tray underneath to dry (or alternatively hang it in front of a cold fan for about 4 - 5 hours, longer if possible).

8. When the duck has dried, the skin will feel like parchment paper.

9. Place the duck on a roasting rack in a roasting pan, breast side up and put 5 fluid ounce 150 ml of water into the roasting pan (this will prevent the fat from splattering).

10. Roast the duck in the preheated oven for 15 minutes.

11. Turn down the heat to gas mark 4, 350°F 180°C and roast for 1 hour and 10 minutes.

12. Take out the duck and let it rest for at least 10 minutes before carving it.

13. With a cleaver or a sharp knife, meat with skin into thin pieces and arrange them on a warm platter.


14. To serve place the duck meat in the centre and serve immediately with Chinese Pancakes, spring onion brushes and a bowl of hoisin sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 6306Calories from Fat 5341

 % Daily Value*

Total Fat 592 g910.8%

Saturated Fat 198 g990%

Trans Fat 0 g


Sodium 2139 mg89.13%

Total Carbohydrates 52 g17.3%

Dietary Fiber 4 g16%

Sugars 18 g

Protein 177 g354%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet