Try your hand at one of the best Chinese dishes, Peking Duck. This Peking Duck recipe features honey, garlic, MR. YOSHIDA'S Original Gourmet Sauce and more.
What You Need
Original recipe yields 8 servings
1 qt. (4 cups) water
1/4 cup honey
2 cloves garlic, peeled
2 Tbsp. MR. YOSHIDA'S Original Gourmet Sauce
1 piece gingerroot (1 inch)
1 Tbsp. HEINZ Distilled White Vinegar
1 whole Peking duck (5 lb.), cleaned
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Let's Make It
Bring all ingredients except vinegar and duck to boil in stockpot on medium heat; simmer on medium-low heat 15 min., stirring occasionally. Remove from heat; stir in vinegar.
Place duck in colander, then place colander in large bowl or roasting pan. Slowly ladle hot liquid over duck, turning duck as needed to completely coat surface of duck and being careful to avoid getting liquid inside duck cavity. (You will see the skin start to shrink.) Remove colander from bowl; discard water mixture. Cool duck.
Tilt duck to drain any liquid from large cavity; pat skin dry with paper towels. Lean wire rack against one short side of shallow pan. Use crumbled sheets of foil to secure rack in leaning position. Place duck, large cavity end down, on rack to drain liquid from duck into pan.
Refrigerate 6 hours or until skin is dried. Discard any water remaining in duck cavity. Pat skin dry with paper towels.
Heat oven to 325°F. Place duck on vertical poultry roaster; stand in roasting pan. Add about 1 cup water to bottom of pan.
Bake 1-1/2 hours. Increase oven temperature to 450°F. Bake duck additional 25 to 30 min. or until done (165ºF). Remove from oven. Let stand 15 min. before carving.
Balance this special-occasion entrée with smart side dishes. For example, choose a mixed green salad and hot steamed vegetable.
Slice 2 navel oranges. Cook with the water mixture before spooning over the uncooked duck.
If you don't have a vertical roaster, you can instead bake the duck on a rack in a roasting pan until done, turning occasionally.
Peking duck is also known as Long Island Duck.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.