Peking duck | How to make Peking duck

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BySukhmani Bedi
Created on 23rd Jul 2015
  • Peking duck, How to make Peking duck
Peking duckby Sukhmani Bedi
  • Peking duck | How to make Peking duck (23 likes)

  • 1 review
    Rate It!
  • By Sukhmani Bedi
    Created on 23rd Jul 2015

Peking duck, a deliciously amazing recipe to treat your family members. This recipe of Peking duck by Sukhmani Bedi will definitely help you in its preparation. Surprisingly the preparations for Peking duck can be done within few minute. Isn't it interesting. Also, the time taken for cooking Peking duck is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 7 people.A lot of times making Peking duck can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Peking duck is just too tempting. Cooking Peking duckat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Peking duck is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPeking duck from Better Butter.

  • Prep Time0mins
  • Cook Time90mins
  • Serves7People
Peking duck

Ingredients to make Peking duck

  • duck 1 kg
  • honey 5 tbsp
  • peking doilies
  • green onion curls
  • hoisin sauce 1/2 cup

How to make Peking duck

  1. Wash the duck, Immerse in boiling water, lift out and dry thoroughly inside and out. Let the skin dry out thoroughly
  2. Dissolve honey in water and brush skin until completely saturated with honey
  3. Dry the duck completely (let it sit) until the skin gets hardened by honey
  4. To separate the skin from the flesh of the duck, insert a straw immediately below the skin of the duck and blow through it. Place the duck on a rack over a drip pan
  5. Roast the duck in a 180° C oven without basting it until the skin is browned and crisp.
  6. With a very sharp knife, slice off the skin in square shapes, Carve meat in thick slices and serve separately during the meal.
  7. Take a doily and top with one or 2 pieces of skin, hoisin sauce and green onion curls. Roll doily to eat.

Reviews for Peking duck (1)

Ruchira Hoon2 years ago