This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Peking Duck?

  • Filter
  • Time
  • Show
Clear All
new posts

  • EdF
    commented on 's reply
    Still looks great! And I'd eat it!

  • Troutman
    commented on 's reply
    Well consider it burst, I guess this is the southern Chinese roasted duck I buy. I did say I was no expert, guess that proves. The roasted variety is still amazing

  • Jhirshon
    It doesn’t matter at that stage - needed to keep the meat moist!

    Leave a comment:

  • Willy
    commented on 's reply
    Not to burst your bubble, but what you are showing is "just" roasted/BBQ duck (which is very good)--not Peking duck. Sorry. :«)

  • Jon McCue
    commented on 's reply
    thanks so much. I didn't know the duck could be cooked with wine in the cavity. doesn't this add humidity to the cook, or at that point it doesn't matter?

  • Jhirshon
    Here is my ultra-authentic method for Beijing Ya (Peking Duck) - enjoy!

    February 7, 2016
    Beijing Duck Image Used Under Creative Commons License From pinterest.com

    恭喜发财 – Gung Hei Fat Choy – Happy New Year, Citizens!!! It is the Year of the Monkey, and let’s celebrate with a most auspicious (and involved!) recipe!

    I have celebrated a Chinese New Year Banquet for many years now, and few dishes are welcomed with such reverence as the classic, Peking (properly referred to as Beijing) Duck.

    The dish dates back to imperial China, though the exact date of origin is unknown. A recipe for roast duck, called shaoyazi, appears in a cookbook called “Complete Recipes for Dishes and Beverages” written by Hu Sihui, an inspector of the imperial kitchens, in 1330!

    A specialist restaurant called Bianyifang, which opened in the Qianmen neighborhood of the city then called Peking opened in 1416.

    Peking Duck is traditionally roasted in either a closed oven or hung oven. The closed oven is built of brick and fitted with metal griddles (Chinese: 箅子; pinyin: bì zi).

    The oven is preheated by burning Gaoliang sorghum straw (Chinese: 秫秸; pinyin: shú jiē) at the base. The duck is placed in the oven immediately after the fire burns out, allowing the meat to be slowly cooked through the convection of heat within the oven.

    The hung oven was developed in the imperial kitchens during the Qing Dynasty and adopted by the Quanjude restaurant chain. It is designed to roast up to 20 ducks at the same time with an open fire fueled by hardwood from peach or pear trees.

    The ducks are hung on hooks above the fire and roasted at a temperature of 270 °C (525 °F) for 30–40 minutes. While the ducks are cooking, the chef may use a pole to dangle each duck closer to the fire for 30 second intervals.

    Almost every part of a duck can be cooked. The Quanjude Restaurant even served their customers the “All Duck Banquet” in which they cooked the bones of ducks with vegetables.

    The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the skin ONLY is served with steamed pancakes (simplified Chinese: 春饼; traditional Chinese: 春餅; pinyin: chūn bǐng), spring onions and sweet bean sauce.

    Several vegetable dishes are provided to accompany the skin, typically cucumber sticks and scallions. The diners spread sauce, and optionally sugar, over the pancake.

    The pancake is wrapped around the skin with the vegetables and eaten by hand. The meat is then served in a second course stir-fried with bean sprouts and a light sauce. The remaining fat, meat and bones may be made into a restorative digestive broth, served as the third and final course to properly conclude the meal.

    The problem is that very few restaurants – if any – in the U.S. do it right, serving it in 3 separate courses – skin, stir-fried meat and soup.

    I’ve grown tired of merely remembering the authentic bird I sampled in Hong Kong, so this recipe – all three courses – are now enumerated for your dining pleasure!

    Note that to attempt to make this dish, the weather MUST be dry – zero humidity or the skin will not be crisp and you will have wasted your efforts.

    Citizens, I recognize this is a very complicated dish – that said, I hope you will decide to usher in the Year of the Monkey with this fantastic dish!

    Battle on – The Generalissimo

    1 5 ½ pound Pekin duck – innards removed, but save the gizzard


    2 tsp. sugar
    1 tsp. salt
    ½ tsp. 5 spice powder
    ½ teaspoon ground ginger
    2 teaspoons baking powder
    ¼ cup maltose syrup (preferred) or honey
    2 teaspoons soy sauce


    2 tbsp. peeled ginger root
    3 star anise
    1 bay leaf


    1 tbsp. malt sugar
    1 tsp. Chinese red vinegar
    2 tbsp. rice vinegar
    2 tsp. Chinese red rice wine

    One 16-ounce tall boy of beer, emptied and refilled half way with water and Shaoxing wine

    Mandarin Pancakes

    2 cups (10 ounces) all-purpose flour
    ⅔ cup (about 5 ounces) boling water
    ¼ cup sesame oil


    2 tbsp. sugar
    1 tsp. oyster sauce
    2 tbsp. soybean paste
    3 tbsp. hoisin sauce
    2 tbsp. sesame oil
    1 tbsp. peanut oil

    22 Mandarin Pancakes, or use crepes

    22 pieces of scallion, 2 inches long, white part only

    2 fresh red fresno chili peppers, sliced into 1/16th inch rings, seeds discarded (optional)

    Peeled cucumbers, sliced into matchsticks

    Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet.

    Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin.

    Combine maltose and soy sauce with 1 tablespoon water in small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous.

    Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. Combine all other marinade ingredients in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.

    Put the spices inside the duck and close it with a small skewer. Plunge the duck into fiercely boiling water for 5 seconds (be careful!) remove, and immediately plunge into iced water for 5 seconds to stop the cooking.

    Remove the duck and dry it. Mix the ingredients for the glaze and paint the duck with it. This will give the finished duck its succulent, dark red sheen.

    The duck is now hung up to dry in a cool place for 6 hours or so (TFD note: try putting it in front of a fan and rotate the duck throughout the drying period – do NOT attempt to make this recipe on any day with high humidity – it will ruin the dish!)

    To make the green onion bunches, deeply cut the scallions 6 times at each end in a crosshatch pattern. Put the green onions into iced water and keep in the refrigerator until the ends curl. Drain well before use and optionally slip a ring of chili pepper over each end.

    Mix all the ingredients for the sauce, with the exception of the 1 tbsp. of peanut oil. Heat the oil in a pan, pour in the mixture and bring to a boil, stirring constantly. Remove from the heat and allow to cool.

    Adjust rack to lowest position and preheat oven to 350°F.

    Open the skewered cavity of the duck. Stand duck vertically by inserting beer can into cavity and place on wire rack set in rimmed baking sheet. You may need to break or remove the duck’s tail to get it to stand.

    Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour. Reduce heat to 250, add reserved duck gizzard to pan and continue roasting until fat stops dripping from cavity, about 30 minutes longer. Carefully remove duck from beer can and transfer to cutting board. Allow to rest 10 minutes before carving.

    Remove the duck from the oven, heat ¾ cup of additional peanut oil to VERY HOT in a pot, and then carefully pour it over the duck.

    Using a very sharp knife, carefully remove the skin from the breast, sides and back of the duck. Cut the skin into pieces approximately 1 ½ – 2 inches in size, carefully removing all the fat with the knife. (TFD note: Reserve the fat for another use – sauteed vegetables in this fat are stunningly good, for example).

    For the Pancakes:

    Combine flour and boiling water in medium bowl and stir with wooden spoon until shaggy dough forms. Turn out on floured countertop and knead until dough is smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.

    On floured surface, roll one piece of dough into three-inch circle. Repeat with second ball. Using pastry brush, coat top of first ball with thin film of sesame oil. Place second ball on top of first. Roll balls together into 8 to 10-inch circle (the thinner the better).

    Preheat heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer.

    Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.

    To serve the first course, arrange a piece of skin on a mandarin pancake, add a green onion bunch, a piece of cucumber and spread with some sauce, fold and eat.

    For the second course, the meat is traditionally stir-fried with bean sprouts in a lightly-flavored sauce, usually chicken stock flavored with ginger and a bit of Shaoxing rice wine, with perhaps a few vegetable coins thrown in for color and thickened with a bit of cornstarch combined with chicken stock and mixed before adding this into the wok.

    For the third course:

    Peking Duck Bone Soup

    For the broth:

    Bones from 1 Peking duck
    Carcass, neck, gizzard,
    Wings, leg & thigh bones
    1 Scallion
    1 thick slice of Ginger


    1 lb Celery cabbage – (ch’ing tsai)
    2 oz Dried bean thread – (bean vermicelli)
    2 tb Oil
    2 slices Ginger
    ½ tb Salt
    ½ ts MSG (optional)

    6 cups Peking duck bone broth
    – from above (if there’s not enough, add chicken broth)
    2 oz Chinese or Smithfield ham – slivered
    1 Duck gizzard, sliced thin

    Cut cabbage across into 1 – 1.5″ chunks (these will separate on cooking). Soak bean thread in water until soft, then cut into 6″ lengths.

    Simmer in water to cover for 45 min: bones from 1 Peking duck: carcass, neck, gizzard (which had been roasted with the duck), wings, leg and thigh bones. Season with 1 scallion and 1 slice ginger.

    Heat oil in a soup kettle. Add ginger, salt, and cabbage. Stir-fry 1 min. Add all remaining ingredients except bean thread, gizzard, and MSG (if used).

    Cover and cook until cabbage is tender, 3 min or so. Bring soup to a boil, add bean thread, gizzard, and MSG. Turn heat off. Serve immediately

    Leave a comment:

  • Troutman
    I'm no expert and have never attempted to make one because they sell them all over the place here in the Houston Asian markets, which number in the dozens. Since they are relatively cheap, like $10-12 for a whole duck, I have no desire to try to make one. They are, by the way, delicious.

    Traditionally they are hung on hooks in a smoker with a live wood fire at the base of the smoker. I'm sure these days they do them in gas ovens but it's the same idea. The heat of cooking crisps the skin golden brown. When you ask for one, they just take it off the rack, empty the contents within the body of the bird (the cooking liquid) and chop it up for you. I don't know but maybe 2 words of Chinese, but the universal sign for what I want when I order is simply .... "whole duck cut"

    Leave a comment:

  • FireMan
    commented on 's reply
    Or a one eyed quack!

  • EdF
    commented on 's reply
    Peking to make its escape!

  • Troutman
    Originally posted by Polarbear777 View Post
    Here I thought this thread was about what you call a duck trying to hide but looking around a corner.
    Peking duck ??

    Leave a comment:

  • Willy
    commented on 's reply
    Jon McCue I really don't know why--the bird just never "inflates" to separate the skin from the meat. My guess is "leaks", but I'm not sure.

  • Jon McCue
    commented on 's reply
    what happens - does the skin tear?

  • Jon McCue
    I am trying the amazing ribs recipe this weekend for Peking duck on large BGE. I am planning to put the bird in a beer can stand (but no beer) so it's "standing up" and the fat may more easily drain out. I read that traditionally peking duck is hung by the head over open fires for this reason. Hopefully the lid will close over a 5 lb standing duck...

    Leave a comment:

  • Sfdrew28
    commented on 's reply


  • JGo37
    commented on 's reply
    lostclusters I miss a good roast Stork...



Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Meat-Up in Memphis



These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon



If you have a Weber Kettle, you need the Slow 'N' Sear


The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order

The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them

The Undisputed Champion!


The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review

Grilla Pellet Smoker proves good things come in small packages


We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker

Delta by Nuke,
Stylish and Affordable
Gaucho Grill


Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review

Genesis II E-335 
A Versatile Gasser That Does It All!


Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review

GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special

Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal

Our Favorite Backyard Smoker


The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!


A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review

Track Up To Six Temperatures At Once


FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device

The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special

Finally, A Great Portable Pellet Smoker


Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order