Beijing-Style Roasted Duck
A simplified, home-cook friendly version of the iconic dish, featuring a succulent whole duck with crisp, lacquered skin and tender meat, served with traditional accompaniments.
Prep: 60 min · Cook: 90 min · Yield: 4 · Method: Oven
Ingredients
- 5 lb whole duck
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 0.5 cup hoisin sauce
- 4 pieces scallions
- 1 piece cucumber
- 12 pieces flour tortillas
Cooking instructions
- Pat the duck very dry with paper towels, then use a needle or tip of a knife to prick the skin all over, avoiding the meat, to help fat render.
- Place the duck on a rack over a baking sheet and refrigerate uncovered for at least 4 hours, or overnight, to dry the skin for maximum crispiness. (about 240 min)
- Preheat oven to 375°F. Whisk honey, soy sauce, and rice vinegar in a small bowl. Brush the duck lightly with the glaze. — 375°F
- Roast the duck on a rack, breast side up, until the skin is deep golden brown and the internal temperature reaches 165°F in the thickest part of the thigh. (about 90 min) — 375°F
- Let the duck rest for 15 minutes before carving the skin and meat into thin slices. (about 15 min)
- Slice the scallions and cucumber into thin matchsticks to serve alongside the duck, hoisin sauce, and warmed tortillas.