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Michael Symon Peking Duck

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Make this famous duck from Beijing at home!


1 whole duck (4-5 pounds)
1 teaspoon Chinese five spice
1/4 cup honey
1/4 cup molasses
1 tablespoon soy sauce
3 tablespoons sugar
1 16 ounce beer can (emptied and halfway filled with water)
3 tablespoons Kosher salt
hoisin sauce (for serving)

Bring a large pot of water to a boil. Loosen skin gently with hands. Pour boiling water over all sides of the duck and pat dry with paper towels.
In a small bowl combine the honey, molasses, soy sauce and sugar. Rub mixture all over the skin and allow to dry for 10 minutes until sticky. Rub duck again with remaining molasses mixture and season the whole duck with Kosher salt. Truss the duck and place on a baking rack in a sheet tray or hang uncovered in the refrigerator for at least 2 hours, preferably overnight, to dry out the skin.
Preheat the oven to 350ºF. Place a baking rack inside of a sheet tray. Adjust the oven rack to the bottom level. Stand the duck on top of the beer can and place on top of a roasting rack. The next of the duck may have to be tucked down so it can stand properly. Roast until internal temperature is 165ºF, about 1 hour and 20 minutes, rotating every 30 turn minutes to form a dark, even color. Brush with additional glaze if necessary.
Remove from the oven and allow to rest for 15 minutes. Slice into 1/2-inch thick pieces. Serve with hoisin sauce.
Helpful Tips:
– The beer can is used to render fat throughout the cooking process.
– To achieve crispy skin, make sure the skin is dried with a paper towel, loosened from the meat and joints and fat is rendered all through the cooking process.
– Use chicken instead of duck!

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