Peking Roast Duck


  • 1 4-5 pound duckling, cleaned
  • Marinade:
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 3 slices ginger, quarter size, lightly crushed
  • Glaze:
  • 1 1/2 cups water
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 1/4 teaspoon red food coloring, optional


  • 16 Mandarin Pancakes
  • In a large pan, parboil duck in water to cover for 3 minutes; pour into a colander and let drain. When duck has cooled, pat dry with paper towels.
  • Combine marinade ingredients in a bowl; rub inside duck cavity. Cover duck and refrigerate for 4 hours.
  • Combine glaze ingredients in a wide frying pan. Cook, stirring, over medium heat, until heated through. Remove from heat. Tie a string around duck's neck or under its wings. Holding duck over the pan. ladle glaze over duck 6-8 times to coat all skin areas. Hang duck in a cool place until skin is taut and dry, 4-6 hours (like uncovered in the refrigerator).
  • Preheat the oven to 400F. Place duck, breast side up, on a rack in a roasting pan. Roast, uncovered, for 40 minutes. Turn duck over; roast for 20 minutes, brushing occasionally with pan drippings. Turn duck breast side up again and brush with pan drippings. Roast until skin is brown and crisp, about 10 minutes.
  • Prepare a wok for steaming. Wrap Mandarin pancakes in a damp towel and place inside steamer. Cover and steam for about 3 minutes.
  • Carv duck, including the crisp skin, into thin slices; arrange on a serving plate. To eat, spread hoisin sauce on a Mandarin pancake, place 1 or 2 slices of duck on sauce, top with slivered green onions, rool up and eat out of hand.


  • Description:
  • "This is the item you see hanging all over the China Towns you have
  • visited....this is fabulous."
  • Source:
  • ""Martin Yan's Feast""
  • SOURCE: Martin Yan