Grill Roasted Peking Duck Recipe
Roasted Peking duck is a cornerstone of Beijing cuisine and is considered a national dish of China.
Ingredients
- 1 whole duck approximately 5 pounds (2.3 kg)
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon Morton Coarse Kosher Salt
- 1 teaspoon baking powder
- Mandarin pancakes
- hoisin sauce
- 6 scallions, thinly sliced
Method
- Prep. Remove the giblets, neck, and sauce packet from the duck’s cavity.
- Starting on the cavity side, gently work your fingers under the skin to separate the skin and flesh.
- Bring a large pot of water to a boil. Set the duck on a rack in the sink and ladle the hot water over the duck to tighten the skin, flipping it halfway through the process.
- Prick the skin of the duck all over with the tip of a paring knife or metal skewer to help the fat drain more easily.
- Combine the soy sauce, rice wine vinegar, and honey in a microwave safe bowl and microwave on high for 15 seconds to liquefy the honey. Stir well to combine the ingredients. Brush the mixture all over the duck.
- Combine the salt and baking powder in a small bowl. Mix well and sprinkle the mixture over the entire duck.
- Refrigerate the duck uncovered on an elevated rack for at least six hours and up to overnight so that the skin can air dry.
- Fire up. Place a disposable aluminum roasting pan in the center of the grill’s charcoal grate to avoid flare-ups from dripping duck fat. Arrange hot briquets on both sides of the pan. Adjust the grill vents to bring the temperature to about 325°F (162.8°C). Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. If you’re using a gas grill, remove the main cooking grate and place a disposable aluminum pan on one side of the grill directly on top of the burner covers. Replace the main cooking grates and adjust the temperature knobs so that the side containing the aluminum pan (the indirect side) is off and the other side is heated enough to maintain a temperature of approximately 325°F (162.8°C) on the indirect side.
- Cook. Place the duck breast side up directly above the aluminum pan. Set the lid on the grill with the top vent fully open.
- Allow the duck to roast for approximately 2 1/2 hours until the skin is golden brown and crispy and the internal temperature of the breast has reached 165°F (73.9°C).
- Serve. Remove the duck from the grill. Wrap the pancakes in a layer of moist paper towels and microwave for 15 seconds to warm them and to make them easier to separate. Thinly slice the duck and serve along with the pancakes, hoisin sauce, and green onion.
Notes
About the rice vinegar. This is less strong, about 4% acetic acid, than most commercial white vinegars or even cider vinegar, which are often 6% or more. Most good groceries sell it as either plain or seasoned. Get the plain. If you must use white vinegar or cider vinegar, add a couple of tablespoons more water.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
About the baking powder. Seasoning duck with a combination of baking powder and salt is a technique inspired by J. Kenji Lopez-Alt of SeriousEats.com. The mixture not only helps draw additional moisture from the duck but also raises the pH level, thereby ensuring evenly browned and crispy skin during the roasting process.
About the Mandarin pancakes. Sometimes labeled moo shu pancakes or Chinese pancakes, these small, thin pancakes are available at most international grocery stores. Alternatively, there are countless recipes for home made pancakes including this one from Nigella.com.
About the Hoisin sauce. This thick sweet and salty sauce is a common glaze and dipping sauce in Chinese cuisine. It can be found in the international section of most major grocery stores.
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