Introduction: How to Make Crispy Peking Duck Delight
In this instructable I will show you how to make crispy Pecking duck delight. It is easy to make and very delicious. You only need four basic ingredients: Peking duck, pancakes, Hoisin sauce and spring onion.
I use boneless Peking duck as it is easy to cook and it takes less long than Peking duck on the bone. I preheat the oven at 437 ℉/225℃ the take a large piece of thin foil. The Peking duck from Mr Duck contains two pieces of Peking duck which I put on top of the aluminium foil skin up. As the skin of a duck contains a lot of fat the duck should be roasted skin up to prevent the meat from drying out. Then the duck goes into the oven for at least 30 minutes. If the skin is not yet crispy extend the oven time with time slots of 5 minutes. If you want to intensify the taste of the skin brush it with light soya sauce. Season with salt if desired although I think that Peking duck is already quite salty.
While the Peking duck is in the oven cut a spring onion Julienne. You can add carrots and cucumber sliced Julienne as well. Take the duck out of the oven and shred with two forks or slice in really thin slices.
Heat a pan with boiling water and a bamboo steamer to warm some Peking duck pancakes.
Take some Peking duck, add the spring onion and the hoisin sauce and you are ready to eat. As a side dish I made shrimp egg fried rice but a bowl of white rice also tastes really well with this dish.
Step 1: Watch the One Minute Video
Want to see how to make the crispy Peking duck delight? Watch the 1-minute food inspiration video.
Step 2: What Do You Need to Make This Recipe
- ½ boneless Peking duck
- spring onions sliced Julienne
- 1 carrot (optional) sliced Julienne
- ¼ cucumber (optional) sliced Julienne
- 6-8 tablespoons Hoisin sauce
- 1 tablespoon of light soy sauce (optional)
- Aluminum foil
- 6 Peking duck pancakes
- Salt optional
Step 3: Instructions
- Preheat the oven at 437 ℉/225℃.
- Optional: brush the Peking duck with light soy sauce.
- Take large piece of aluminum foil and put the Peking duck on top. To prevent excess leaking of fat make sure the edges of the aluminum foil stand up.
- Put the Peking duck in the oven for at least 30 minutes or until the skin is crisp.
- Boil water in a pan and put the bamboo steamer on top. Reduce heat and steam the Peking duck pancakes in 5 to 10 minutes.
- Cut the spring onions, carrot and cucumber Julienne.
- Take the Peking duck out of the oven.
- Shred the Peking duck with two forks or slice in really thin strips
- Take a Peking duck pancake add good amount of duck, add spring onion, carrot and cucumber. Then Drizzle a table spoon of Hoisin sauce on the duck and fold the pancake.
- Ready to serve.
Step 4: Notes
The skin of duck is quite salty so salt is not really necessary but can be added to taste.
I usually prepare one whole Peking duck and store half. The other half gets stored in the freezer. When you reheat, make sure you first defrost the Peking duck then heat in the oven again at 437 ℉/225℃ and heat for 10 to 15 minutes.
I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.
More information and a printable recipe can be found on The Tortilla Channel.
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