Here’s a dish that takes me back to my time in the Orient. Actually I’ve never been but if I had I’m sure it would. In China they can turn a duck into a multi-course banquet. Every bit is used (and I mean every bit). In this version we are a little more conservative.
Traditionally the duck is hung (not alive) in a dry, cool, drafty place. My wife, being vegetarian, didn’t fancy the idea of bathing with a dead duck in the bathroom (actually I never broached the idea). So I followed Jamie Oliver’s quick and dirty method. (Or you can try the vegetarian version here).
Making Crispy Peking Duck is dead easy. It might have been the wine but I swear I couldn’t tell the difference between this creation and what is served at the local Chinese restaurant.
Ingredients
- A duck
- A chunk of ginger
- Chinese Five Spice
- Salt
To serve
- Spring Onion, shredded
- Cucumber, shredded
- A big pot of Hoisin Sauce
- Small wafer pancakes (get them from your local interesting food store)
Method
So you get your duck and rub salt all over it, inside and out. Then you grate some fresh ginger and rub that into the skin and pop the rest of the lump inside the cavity.
Then you rub lots and lots of Chinese 5 Spice all over the bird and put it in the oven on a rack so the fat drips into the oven tray. (Ducks are very fatty). This helps it get a crispy skin all over. Quack. Looking at this picture I think I threw some Soy Sauce on too although I don’t remember.
Bird ready for roasting…
Now you just let that bad bird roast away for a couple of hours. Pour a bit of the rendered fat over it every now and then to help the crisping process and turn occasionally too if you like.
By the end Daffy should look a bit like this:
Get your condiments and sides together on a plate. Pull some duck off the carcass using a fork so it shreds up as you go.
Now the best bit – putting your pancakes together. Get a pancake. Spread a big dollop of Hoisin Sauce over it. Place some cucumber and spring onion on the pancake and then top with a generous helping of shredded crispy duck:
Now roll that sucker up and stuff it.
Repeat as many times as you want or until the duck runs out!
Thank you for this witty, easy to follow recipe! Love duck and decided to try this one for New Year’s Eve, bf said it was the best dinner of year 2013 :).
Happy New year
Excellent to read that – thanks!
I have this on my list to try as Isla loves duck pancakes! I hope it comes up soon (I love them too 🙂 )
Very easy too!
Are you in America ? If not could you possibly enlighten me as to where I may purchase such pancakes as the ones shown above in Britain. Much appreciated Laura.
The easiest place to get them is in Wing Yip chinese supermarkets (there’s one in South London)
How many hours did you cook for about 3?
About 2 and 1/2 i think
I’d love to introduce my children to this dish. I loved eating it when I was in Beijing. Thanks for this inspiring, not-too-complicated recipe!
Yes its definitely the easy approach to making Peking Duck – none of that hanging birds in a cool place and all that palava!
Thanks for stopping by my blog and liking my post.
Pleasure!
Hi and thanks for letting me know you like my recipe post at mittsandmeasures.com! Your blog is awesome. I’ll be following…
That ‘Like button’ is very useful for letting people know you’ve been to visit!
That looks delicious! Crispy duck is one of my faves! I will have to try this ^_^
Go for it – dead easy!
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That duck looks great! I can’t wait to get back stateside to try and make some.
That duck was indeed great – at least i think it was it was a while ago and wine was involved
I love it. I’m sure my last post read something like “bung slosh of wine in if you have any floating around the place”… we are kindred spirits, I’m sure. Well, even if we’re not, I thoroughly enjoyed your peking duck post!
That was a late night job i think i ended up eating it about 2am, with wine
Loving the duck! Something I have never prepared.
With the pancake, it would make a great party meal!!
It was so easy and I am sure absolutely unauthentic!
sorry I am late for this party, Mr C loves the crispy Peking duck with pancakes so I will try and make it soon. What temperature did you say the oven was set at?
I reckon it was 180 centigrade – normal kind of temperature. Looking at this creation I suppose I should have tried to make the hoisin sauce myself but…
just spoke the other day about this recipe with a Chinese friend. She never makes hoisin Sauce, neither the pancakes. Always buys from Chinatown, so she’ll take me to a chinese supermarket soon to show me which to buy. Then I will try your recipe!
My favorite. it is also good with steamed buns instead of Mandarin pancake. A lot of work but very good and a nice bragging point! High 5 to you.
Steamed buns – yes i’d love to have a go at those – with pulled pork….
I saw Jamie’s shortcut, too, but didn’t want to use that. The blowing up part was lots of fun 🙂
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whether you make it or buy it, one of the loveliest culinary creations!
Oh my gosh! This looks incredibly good. Wonderful for entertaining. Thanks for posting.
Cindy
Yum! It’s easier than I thought 🙂
So long as you have a bottle of hoi sin sauce to hand!
you’re a brave one on this! thanks for visiting my blog too 🙂
Well thanks – but a brave cook I don’t think i am!
you’ve just inspired me to do a vegetarian version of peking duck. wait what?
Now i’d like to see that!
Roasted at what temp?
I think it was 180 centigrade for an hour and then 200 for another twenty mins to crisp it up a bit
Must try this one – I love this dish!
You said pancake, im from the states, and your “pancake” looks more like a crepe? Either way sounds amazing!!!
One of many UK – USA differences! Our pancakes do look like crepes
At one point, I was chomping on a piece of meat thought it was duck but when I asked was told it was dove and thought the shape looked a little odd.
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Ok it’s official, I am now HATING reading your posts! lol, the above is one of my all-time favourite dishes, very well presented well done!
Looks amazing! Five spice has to be one of my favourite things in the world
I’m very impressed that you made this at home! It is one of my favorites, but I have never even thought of making it myself.
dead easy too. That’s when Jamie O’s recipes are the best – ‘chuck in this, throw in that’ etc
Mmmmm, duck !!!
I like it at the restaurant but have never made it at home. It would make a lot of leftovers and I know my wife and daughter wouldn’t eat the leftovers like I would.
Also known as “Chinese Turkey”:
LOL that clip is priceless!
YUMMM!! You did a fantastic job! Looks so good!
That looks ridiculously easy to make!
And it looks like it came straight from a restaurant. Nice job!
I’m drooling over this! Love peking duck!
Crispy skin! Fat makes it taste good.
A curse on you! I have a blog written on this subject. Not due for posting for a couple of weeks yet. Looks like I will now have to allow a decent period to elapse between posts to avoid any groundless accusations of idea theft. I am leaving one clue to my originality, ‘Tricky Dickey’
Great looking duck!
Conor
My problem is your sweet and sour looked like the real thing. My sweet and sour chicken ended up like McNuggets. I’m looking forward to seeing how you do your duck
Oh dear God, you bad man! Now I am sooooo hungry and it’s not even lunchtime in California. You are KILLING me!
Great post- as per usual!
I know but the calories are horrific
Delicious! One of my favorite dishes!
Its a ‘must have’ when ordering a take-away.