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Peking-style duck
Peking-style duck

Peking-style duck

Preparation 30 minutes
Cooking time 1 hour
Servings 4


  • 1 whole duck, about 2 kg (4 1/2 lb)
  • 5 L (20 cups) water


  • 75 ml (5 tbsp) soy sauce
  • 45 ml (3 tbsp) liquid honey
  • 15 ml (1 tbsp) sesame oil
  • 15 ml (1 tbsp) rice vinegar
  • 2 garlic cloves, minced  
  • 15 ml (1 tbsp) Chinese 5-spice mix
  • 15 ml (1 tbsp) cornstarch

Side dishes:

  • 24 Chinese pancakes
  • 125 ml (1/2 cup) hoisin sauce
  • 1/2 English cucumber, cut into thin strips
  • 8 green onions, thinly sliced


  1. In a very large pot, bring the water to a boil.
  2. Boil the duck for 2 to 3 minutes.
  3. Remove from the heat.
  4. Blot the duck dry with paper towels.
  5. Preheat the oven to 180°C (350°F).
  6. In a bowl, mix together all the glaze ingredients.  
  7. Place the duck in an oven-safe dish.
  8. Brush the duck with a generous coat of glaze.
  9. Wait for 4 to 5 minutes and repeat the operation.
  10. Cook in the oven for 1 hour. (Do not open the door during the cooking.)
  11. Carve the duck, placing the skin and the flesh in 2 separate dishes.
  12. Serve with the side dishes presented in such way that each guest may garnish their pancakes as they wish. 
Availability in stores