Peking Duck

Chef.Foodie's picture

Jan. 04, 2012


Honey 1/2 Cup (8 tbs)
Water 1 Cup (16 tbs)
Sesame oil 1/4 Cup (4 tbs)
Duck 5 Pound , preferable wet



1. Start by preheating the oven at 400° F

2. Take the duck, and remove the fat from it, later rinse under water properly, and dry it

3. Once the skin of the duck has inflated that means it has dried properly, now continue to tie the neck of the duck with a heavy twine

4. Now tkae the duck and sew the bottom cavity, fold the skin edges to form an airtight seal


5. In a pot, boil 2 quarts of water, add the duck, boil till duck meat turns white

6. Then remove the meat and drain well and dry with paper towels

7. In a pot, combine honey and 1 cup water and boil it. Rub the honey water over the duck skin to saturate it

8. Take a roasting pan and place the duck on it and roast at 400°F for 30 minutes, afterwards turn duck on the other side and roast for 20 minutes


9. Sprinkle sesame oil

or with pancakes or salads


Recipe Summary

Difficulty Level: Medium
Servings: 6

Nutrition Facts

Serving size

Calories 956Calories from Fat 601

 % Daily Value*

Total Fat 67 g103.1%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 212 mg8.83%

Total Carbohydrates 21 g7%

Dietary Fiber %

Sugars 20 g

Protein 66 g132%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet