On Line Cookbook
Peking Duck
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Donna NY

Serves/Makes:1 duck

  • 1 whole duck
  • 3 tbsp (45 ml) honey
  • 5 tbsp (70 ml) sugar
  • 2 tbsp (30 ml) ginger
  • 1 bunch chopped scallions
  • 1 tbsp (15 ml) red food coloring
  • Chinese pancakes
  • scallion root, chopped
  • cucumber slices
  • Hoisin sauce
  • Boil 4 quarts (3775 ml) of water with honey, sugar, ginger, scallions, and food color.
  • Soak the duck in the boiling broth until it turns orange-red.
  • Hang duck to dry for 5 hours.
  • Preheat oven to 350 degrees (175 C.).
  • Place pan of water in shelf below duck in oven.
  • Bake until the duck looks crispy.
  • Debone and it's ready to serve.
  • Serve deboned duck with scallion, cucumber slices and Hoisin sauce wrapped in pancake.
  • ENJOY~~

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.