Peking Duck by @cuisinovia

1h30

4 servings

🍗

1 whole duck

Peking duck

💧

1.3 l

Water

🍯

130 g

Honey

🧅

2

Spring onions

🥒

2

Cucumbers

🍞

12

Chinese pancakes

🫘

90 ml

Hoisin sauce

🧂

1.5 g

Salt

  1. Thaw the whole Peking duck completely in the refrigerator before beginning.

  2. Boil

    Boil 1000 ml of water in an electric kettle.

  3. Dissolve

    Dissolve 80 g of honey in the 1000 ml boiling water in a heatproof bowl.

  4. Place

    Place the unwrapped duck on a wire rack over a sink or tray.

  5. Pour

    Pour the hot honey water over every side of the duck until its skin tightens.

  6. Refrigerate

    Refrigerate the duck uncovered on its rack for 1440 to 2880 minutes to dry the skin.

  7. Tie the duck wings and legs securely with kitchen twine.

  8. Season

    Season the duck cavity with approximately 1.5 g of salt.

  9. Thread

    Thread the duck onto the rotisserie spit and secure it firmly.

  10. Light the Big Green Egg ceramic grill and stabilize it at 180°C (356°F).

  11. Place

    Place the convEGGtor inside the grill and set a disposable aluminum drip pan filled with water beneath the rotisserie.

  12. Cook

    Mount the duck on the rotisserie and cook with the grill lid closed for 50 minutes.

  13. Dissolve

    Dissolve 50 g of honey for glaze in 250 ml of water.

  14. Brush

    Brush the honey glaze over all sides of the duck.

  15. Cook

    Cook the duck for 10 more minutes, brushing with glaze 2 to 3 additional times.

  16. Rest

    Remove the duck from the grill and rest it for 10 to 15 minutes.

  17. Slice

    Slice the spring onions and cut the cucumbers into thin batons.

  18. Carve

    Carve the rested duck into serving pieces.

  19. Serve

    Serve the duck with Chinese pancakes, spring onion, cucumber batons, and hoisin sauce.

Peking Duck by @cuisinovia

1h30

4 servings

🍗

1 whole duck

Peking duck

💧

1.3 l

Water

🍯

130 g

Honey

🧅

2

Spring onions

🥒

2

Cucumbers

🍞

12

Chinese pancakes

🫘

90 ml

Hoisin sauce

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/19

    Thaw the whole Peking duck completely in the refrigerator before beginning.

    🍗whole Peking duck

  2. Step 2/19

    Boil 1000 ml of water in an electric kettle.

    💧boiling water

  3. Step 3/19

    Dissolve 80 g of honey in the 1000 ml boiling water in a heatproof bowl.

    💧boiling water
    🍯honey
    🥣heatproof bowl
    🥄whisk

  4. Step 4/19

    Place the unwrapped duck on a wire rack over a sink or tray.

    🍗whole Peking duck
    ✨wire rack
    🥢tongs

  5. Step 5/19

    Pour the hot honey water over every side of the duck until its skin tightens.

    🍗whole Peking duck
    💧boiling water
    🍯honey
    ✨wire rack
    🥣heatproof bowl
    🥢tongs

  6. Step 6/19

    Refrigerate the duck uncovered on its rack for 1440 to 2880 minutes to dry the skin.

    🍗whole Peking duck
    ✨wire rack

  7. Step 7/19

    Tie the duck wings and legs securely with kitchen twine.

    🍗whole Peking duck
    🍺kitchen twine

  8. Step 8/19

    Season the duck cavity with approximately 1.5 g of salt.

    🍗whole Peking duck
    🧂salt

  9. Step 9/19

    Thread the duck onto the rotisserie spit and secure it firmly.

    🍗whole Peking duck
    🍢rotisserie spit

  10. Step 10/19

    Light the Big Green Egg ceramic grill and stabilize it at 180°C (356°F).

  11. Step 11/19

    Place the convEGGtor inside the grill and set a disposable aluminum drip pan filled with water beneath the rotisserie.

    💧water
    🍳disposable aluminum drip pan

  12. Step 12/19

    Mount the duck on the rotisserie and cook with the grill lid closed for 50 minutes.

    🍗whole Peking duck
    🍢rotisserie spit

  13. Step 13/19

    Dissolve 50 g of honey for glaze in 250 ml of water.

    🍯honey for glaze
    💧water
    🥣heatproof bowl
    🥄whisk

  14. Step 14/19

    Brush the honey glaze over all sides of the duck.

    🍗whole Peking duck
    🍯honey for glaze
    💧water
    🖌️pastry brush

  15. Step 15/19

    Cook the duck for 10 more minutes, brushing with glaze 2 to 3 additional times.

    🍗whole Peking duck
    🍯honey for glaze
    💧water
    🖌️pastry brush
    🍢rotisserie spit

  16. Step 16/19

    Remove the duck from the grill and rest it for 10 to 15 minutes.

    🍗whole Peking duck
    🥢tongs
    🪵cutting board

  17. Step 17/19

    Slice the spring onions and cut the cucumbers into thin batons.

    🧅spring onion
    🥒cucumber
    🔪carving knife
    🪵cutting board

  18. Step 18/19

    Carve the rested duck into serving pieces.

    🍗whole Peking duck
    🔪carving knife
    🪵cutting board

  19. Step 19/19

    Serve the duck with Chinese pancakes, spring onion, cucumber batons, and hoisin sauce.

    🍗whole Peking duck
    🍞Chinese pancakes
    🧅spring onion
    🥒cucumber
    🫘hoisin sauce

Composition

Ingredients

Types

Water, Sweetener, Vegetables, Allium, Grains, Bread, Condiment, Sauce, Seasoning

Ingredients

Peking duck, Water, Honey, Spring onions, Cucumbers, Chinese pancakes, Hoisin sauce, Salt

Notes

Peking duck (whole, from Foodhaus), Water (boiling), Spring onions (1-2, for serving), Cucumbers (1-2, for serving), Chinese pancakes (for serving), Hoisin sauce (or Peking duck sauce, for serving), Salt (for seasoning the cavity, no amount given)

Allergens

Gluten, Soy, Sesame

Dietetics

Dietary regimen

Dairy-Free

Calories

770 kcal

Macro nutrients

Protein: 34g, Fat: 43g, Saturated fat: 14g, Carbohydrates: 59g, Sugars: 23g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 1260mg, Iron: 4.2mg, Potassium: 430mg, Phosphorus: 310mg, Zinc: 3.4mg

Vitamins

Vitamin A: 180mcg, Vitamin B12: 1.1mcg, Vitamin C: 6mg, Vitamin K: 35mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Expert (4/4)

Steps

19 steps

Equipments

Utensils

wire rack, heatproof bowl, whisk, kitchen twine, rotisserie spit, disposable aluminum drip pan, pastry brush, carving knife, cutting board, tongs

Appliances

Grill, Refrigerator, Kettle

Type

Type

Type Of Dish

Main Course

Occasions

Summer barbecue, Dinner party, Celebration, Weekend dinner

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Chinese

Geographic

China, Beijing

Various

Aspect

Texture

Crispy, Tender, Juicy, Soft, Crunchy

Flavors

Savory, Sweet, Smoky, Umami, Salty

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked duck out longer than 2 hours), fridge : 3 to 4 days (Cool within 120 minutes,Store in an airtight container at 4°C or below,Store pancakes and vegetables separately), freezer : 2 to 3 months (Remove meat from bones before freezing,Store in a freezer-safe airtight container,Freeze sauce separately)