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Beijing Roast Duck

Beijing Roast Duck

Crisp-skinned roast duck with soft pancakes, hoisin sauce, cucumber and spring onions.

390 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

300 mins prep90 mins cook390 mins total

  1. Pat the duck dry, then rub it all over with the soy sauce, honey, rice vinegar, five spice and salt. Leave uncovered in the fridge for at least 4 hours, or overnight.

  2. Take the duck out of the fridge while the oven heats to 220°C (200°C fan). Roast breast-side up for 25 minutes, then reduce the heat to 180°C (160°C fan) and roast for a further 65–75 minutes, until the skin is deeply golden and the juices run clear.

  3. Rest the duck for 20 minutes. Meanwhile, whisk the flour and boiling water into a soft dough, rest for 10 minutes, roll into thin pancakes and cook them in a dry frying pan until set but still pale.

  4. Carve the duck into thin slices and serve with the warm pancakes, hoisin sauce, cucumber batons and shredded spring onions.

Notes

For the crispest skin, refrigerate the uncovered duck for several hours or overnight before roasting.
About this recipe

This home-style Beijing roast duck takes a practical route to crisp skin and tender meat in a hot oven, then serves it with warm pancakes and classic fresh accompaniments.

A short glaze of soy, honey, rice vinegar and five spice brings savoury depth and a gentle sweetness to the duck without overpowering the crisp skin.

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