Beijing Roast Duck
Chinese Recipes

Beijing Roast Duck

In the Oven
serves 4

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.

RoastMainFakeaway
5 hrs prep1 hr 30 mins cook6 hrs 30 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.

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