Back to list

Best Easy Beijing Roast Duck Recipe

Name: Best Easy Beijing Roast Duck Recipe
Total time: 240 min
Yield: 180 g
Ingredients: whole duck 5 lbs; scallion 6 pieces; cucumber 1 piece; mandarin pancakes 24 pieces; honey 3 tbsp; soy sauce 4 tbsp; Chinese five-spice powder 2 tsp; hoisin sauce 6 tbsp; rice vinegar 2 tbsp; salt 1 tbsp

Iconic Beijing roast duck with lacquered, crackling skin is served with pancakes and scallion. A high protein family celebration dish with fresh, elegant presentation.

Cook 240 min Difficulty HARD 390 kcal

#high protein #family celebration #asian cuisine

Image coming soon

Ingredients

Main ingredients

whole duck 5 lbs
scallion 6 pieces
cucumber 1 piece
mandarin pancakes 24 pieces

Seasonings/Sauce

honey 3 tbsp
soy sauce 4 tbsp
Chinese five-spice powder 2 tsp
hoisin sauce 6 tbsp
rice vinegar 2 tbsp
salt 1 tbsp

Nutrition summary

Carbohydrates 20 g 20%

Protein 33 g 34%

Fat 19 g 44%

Serving size 180g

Cooking steps

1

Clean the duck inside and out; pat dry thoroughly. Trim excess fat and prick the skin all over with a skewer to help render fat.
2

Pour 4 cups boiling water over the duck to tighten the skin, then drain and pat dry again. Hang or refrigerate the duck uncovered for at least 8 hours to air-dry the skin—crucial for crispness.
3

Mix honey, soy sauce, rice vinegar, and Chinese five-spice powder. Glaze the duck generously, especially over the skin.
4

Preheat oven to 350°F. Place duck breast-side up on a rack set in a roasting pan. Roast for 1 hour, then baste with glaze. Increase temperature to 425°F and roast another 20–30 minutes for deeply browned, crisp skin.
5

Rest the duck for 15 minutes before carving. Thinly slice the duck breast and serve with mandarin pancakes, sliced scallions, cucumber, and hoisin sauce.

Personalized Q&A

Q. What's the key ingredient in this Beijing roast duck recipe?

The core ingredient is a whole duck, which provides rich flavor and the signature crisp, lacquered skin that defines Beijing roast duck. Fresh scallions, cucumber, and mandarin pancakes add classic accompaniments and texture to the dish.

Q. What is the secret to achieving crispy duck skin?

Proper air-drying after pouring boiling water over the skin is essential for crispness. The duck must be uncovered in the fridge for at least 8 hours before roasting, and basting with the honey–soy glaze followed by high heat in the final roast ensures a lacquered, crackling skin.

Q. How do I keep the duck from turning out dry?

Be careful with roasting times—start at a moderate temperature to render fat, then briefly increase heat to crisp the skin, and always rest the duck before slicing. This method preserves juicy meat and prevents overcooking.

Q. How many calories and how much protein are there per serving?

Each serving is about 180g and provides approximately 390 kcal and 33g protein, with protein making up around 34% of calories—making it a high-protein dish well-suited for special occasions.

Best Easy Beijing Roast Duck Recipe

AI 영양사 앤디