Peking Duck
  1. Remove wing tips and feet, separate skin from meat using hands

  2. Mix brown sugar, hoisin, five spice powder, and SYD AP Rub for marinade

  3. Stuff cavity with star anise, charred ginger, and charred green onions, spiral stitch butt with wood skewer

  4. Scald duck in boiling water with honey, maltose, and apple cider vinegar, rest in fridge for 5 hours

  5. Smoke duck at 350F with peach and apple wood

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🦆Duck

Cuisine🇨🇳Chinese

Occasions🎉Celebration🎉Holiday🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 3h

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