Having been brought up in France I’d never heard of Crispy Peking Duck; whilst we have many Chinese restaurants in France, this is one dish that you just can’t find in them. I first discovered this delicious taste combination on a trip to the UK with Sophie about 12 years ago, as it is one of her favourite Chinese dishes, and it soon became one of mine too.
I’m sure most people have had Crispy Duck at a Chinese restaurant/in a takeaway at some point or another, but have you ever tried recreating it at home? Well that’s what I set out to do.
I won’t lie to you – it is a time-consuming dish to make, but it’s not overly complicated and would you believe that it is pretty healthy? And we all know how amazing it tastes, so here is my recipe for Crispy Peking Duck….
- Duck - 2 legs
- Duck - 2 wings
- Honey - 1 tbsp (runny)
- Cucumber - 1
- Spring onion - 4
- Hoisin sauce - 12 tsp
- Chinese pancakes - 12
- Put the duck on a grill or in a heat-proof colander and pour some boiling water on the skin
- Mix some boiled water with the honey and brush the duck with it
- Put the duck on the grill or in the colander in the fridge for several hours
- Cook the duck on the oven grill for 30 mn at 180ºC, flip it over and cook for 30 mn more
- Thinly slice the cucumber and the spring onions
- Reheat the Chinese pancakes in the microwave
Several hours beforehand or the day before, fill your kettle and switch it on, then get all your "duck" ingredients ready. Put the duck on a grill ,or in a heat-proof colander, and pour some boiling water on the skin over the sink. Use all the water in your kettle apart from a couple of table spoons. This step will help the skin to be very crispy later.
Mix your remaining 2 tablespoons of boiled water with the honey in a small bowl. Brush this all over the duck. Put the duck on the grill or in the colander in the fridge for several hours (I used the metallic colander section from inside my pressure cooker). You can leave it overnight if need be.
Put the oven on at 180ºC. Cook the duck on the oven grill for 30 minutes. Then flip the pieces over and cook for another 30 minutes. It should be brown like in the picture below. Put it to one side on a chopping board.
10 minutes before the duck has finished cooking prepare your spring onions and cucumber. Remove the outer layer of the spring onions and thinly slice them length-ways with a sharp knife. Put them in a serving bowl.
Now wash your cucumber, cut it in three width-ways. Cut each section in half length-ways, then in 4 length-ways again, and finally each stick in half length-ways again. You should have long thin sticks. Put them in a serving bowl.
Using two forks pull all the meat from the duck bones. If some skin parts are too big don't hesitate to slice them with a knife. The end result should be pretty similar to our pulled pork recipe. Put all the duck in a serving dish.
Put the Hoisin sauce into a serving bowl.
Reheat the Chinese pancakes in the microwave for about 30 seconds.
I think you know what to do next to have the same result as in the picture below 😉
We served our Crispy Peking Duck with Sweet and Sour Aubergines which worked really well, but you can eat this on its own too.
- If you can't find duck legs and wings another solution is to buy a whole duck and cut it up yourself. It's a bit tricky but it's really worth it, as it will be much cheaper and you can keep the breasts for another dish, such as honeyed duck breast or duck with black bean sauce. I'll have to shoot a video to show you how to do it!
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!
I'm linking this blog post up to Recipe of the week, click on the linky below to find other yummy dishes to try out: