{"id":19026,"date":"2022-01-21T21:15:19","date_gmt":"2022-01-21T21:15:19","guid":{"rendered":"https:\/\/redhousespice.com\/?p=19026"},"modified":"2022-06-07T15:20:29","modified_gmt":"2022-06-07T15:20:29","slug":"peking-duck","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/peking-duck\/","title":{"rendered":"Peking Duck, An Easy Home Version (\u5317\u4eac\u70e4\u9e2d)"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<p>A legendary dish made easy, this Peking duck recipe doesn&rsquo;t require any special equipment or advanced skill. But it still tastes so satisfying!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/sliced-peking-duck-scaled.jpg\" alt=\"Sliced roast Peking duck on a plate\" class=\"wp-image-19097\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2 id=\"table-of-contents\">Table of Contents<\/h2><ul><li><a href=\"#what-is-peking-duck\">What is Peking duck<\/a><\/li><li><a href=\"#marinate-the-duck\">Marinate the duck<\/a><\/li><li><a href=\"#roast-the-duck\">Roast the duck<\/a><\/li><li><a href=\"#how-to-serve\">How to serve<\/a><\/li><li><a href=\"#duck-pancakes\">Duck Pancakes<\/a><\/li><li><a href=\"#leftover-carcass\">Leftover carcass<\/a><\/li><li><a href=\"#other-festive-recipes\">Other festive recipes<\/a><\/li><li><a href=\"#%f0%9f%93%8b-recipe-card\">&#128203;&nbsp;Recipe card<\/a><\/li><\/ul><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"what-is-peking-duck\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">What is Peking duck<\/mark><\/h2>\n\n\n\n<p>One of the most symbolic dishes of Chinese Cuisine, Peking Duck (&#21271;&#20140;&#28900;&#40493;) is a delicacy named after the city where it was invented several hundred years ago (<em>Peking<\/em> is an older variation of the word <em>Beijing\/&#21271;&#20140;<\/em>).<\/p>\n\n\n\n<p>It&rsquo;s a dish consisting of several elements: sliced pieces of roast duck with crispy skin and tender meat, thin pancakes, a savoury sauce and some julienned vegetables. These elements are assembled into a roll for consumption.<\/p>\n\n\n\n<p>Every time I travel back to Beijing where I worked for nearly a decade, Peking duck is always my No.1 dish to eat with family and friends. If you&rsquo;ve tasted it before, you&rsquo;d understand why it&rsquo;s regarded as a culinary art.<\/p>\n<\/div>\n\n\n<div class=\"block-featured-comment\"><div class=\"block-featured-comment__inner\">\n\n<p class=\"has-text-align-center block-featured-comment__author is-style-interface\">Lewelyn Said:<\/p>\n\n\n\n<p class=\"has-text-align-center block-featured-comment__quote\"><em>&ldquo;Been making this for 5 years in a row every thanksgiving and Xmas. Hands down the best recipe ever.&rdquo;<\/em> <\/p>\n\n<\/div><div class=\"wp-block-buttons is-layout-flex is-content-justification-center\"><a href=\"#comments\" class=\"wp-element-button is-style-link\">See More Reader Reviews<\/a><\/div><\/div>\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">An easy home version<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/roast-peking-duck-with-pancakes-1-1-scaled.jpg\" alt=\"sliced Peking duck with thin pancakes, dark sauce, julienned cucumber and scallions.\" class=\"wp-image-19096\"><\/figure>\n\n\n\n<p>Unlike most of the dishes I share on this blog, not many home cooks in China would cook Peking duck in their own kitchen. To produce it to a restaurant standard, you&rsquo;d need to be highly skilled and have professional equipment, such as a pump to blow up the duck skin, a large oven that allows the duck to be cooked vertically, etc.<\/p>\n\n\n\n<p>In response to some readers&rsquo; requests, I&rsquo;ve tested and come up with an easy version of home-style Peking duck. I wouldn&rsquo;t say it&rsquo;s as good as what you get from a good restaurant, but it&rsquo;s definitely more than satisfying as a homemade dish (my biased culinary fans in our Red House said it tasted just as good).<\/p>\n\n\n\n<p>This recipe <strong>doesn&rsquo;t require any special equipment or advanced cooking experiences<\/strong>. The steps are explained in detail with extra tips and substitute ideas.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"marinate-the-duck\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Marinate the duck<\/mark><\/h2>\n\n\n\n<p>Like making <a href=\"https:\/\/redhousespice.com\/five-spice-chicken\/\">Five Spice Chicken<\/a> or <a href=\"https:\/\/redhousespice.com\/aromatic-crispy-duck\/\">Aromatic Crispy Duck<\/a>, you&rsquo;ll need to prepare the duck in advance to achieve the best taste and texture. For this recipe, start the process 1 to 2 days before cooking. This involves four simple steps.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">STEP 1: Season the duck.<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/rubbing-salt-over-duck-scaled.jpg\" alt=\"rubbing salt over duck skin\" class=\"wp-image-19105\"><\/figure>\n\n\n\n<p>Pat dry the duck with kitchen paper to remove any moisture then rub a good layer of fine salt all over (including the cavity). Leave it to rest for about 1 hour over a wire rack inside a tray.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">STEP 2: Tighten the duck skin.<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pouring-hot-water-over-duck-scaled.jpg\" alt=\"pouring hot water over the duck\" class=\"wp-image-19115\"><\/figure>\n\n\n\n<p>The traditional method involves basting: hold the duck over a pot of boiling water then use a ladle to pour water over the duck. I&rsquo;d like to introduce an alternative, simpler way: Boil some water in the kettle then gently pour it over the entire duck skin (remember to flip over and do the other side). You can use a deep tray to collect the water, or do it inside a sink.<\/p>\n\n\n\n<p>You&rsquo;ll see the skin tightens as soon as the hot water touches it. It also looks shinier and smoother. At this stage, you might notice some remaining ends of the feathers appearing. Remove them with a pair of tweezers.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">STEP 3: Coat the skin with syrup.<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/dilute-maltose-with-water-scaled.jpg\" alt=\"Maltose diluted with water\" class=\"wp-image-19103\"><\/figure>\n\n\n\n<p>The key ingredient used in this step is maltose (<em>Mai Ya Tang\/&#40614;&#33469;&#31958;<\/em>), a type of syrup with dense, super sticky consistency that is commonly used in Chinese cuisine. It has a milder sweetness than sugar or honey but gives food a much glossier look. You should be able to find it in most of the Chinese\/Asian shops.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/brushing-syrup-over-duck-scaled.jpg\" alt=\"brushing syrup over duck skin\" class=\"wp-image-19102\"><\/figure>\n\n\n\n<p>You&rsquo;ll need hot water to soften and dilute maltose and add a small amount of vinegar (any type). Evenly brush one layer over the entire duck skin. Leave to dry in the fridge for 1 hour then brush another layer.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">STEP 4: Air dry the duck.<\/h3>\n\n\n\n<p>This process reduces the moisture in the skin thus helping to crisp up while roasting. Put the duck (over a rack and inside a tray) in the fridge without any cover. Keep it there for 24 to 48 hours. You can shorten the process by blowing cool air at the duck with a fan if available.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"roast-the-duck\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Roast the duck<\/mark><\/h2>\n\n\n\n<p>Before cooking, don&rsquo;t forget to take the duck out of the fridge at least one hour beforehand. This allows it to come back to room temperature.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Stuff the duck<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/duck-and-stuffing-scaled.jpg\" alt=\"a duck with stuffings, such as apples, scallions, garlic and spices\" class=\"wp-image-19099\"><\/figure>\n\n\n\n<p>Stuff the cavity of the duck with the following ingredients: apples, scallions, garlic, star anise, cassia cinnamon and bay leaves. This serves two purposes: To make the cooked meat juicier, and more flavourful too. To prevent the stuffing from falling out, seal the openings of the duck with toothpicks or skewers.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Roast in two stages<\/h3>\n\n\n\n<p>For best results, I recommend you <strong>use a fan-assisted oven<\/strong>, aka convection oven. Preheat it at 200&deg;C\/390&deg;F. If using a conventional oven, increase the temperature to 220&deg;C\/425&deg;F.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/roast-duck-in-the-oven-scaled.jpg\" alt=\"roast Peking duck in an oven\" class=\"wp-image-19101\"><\/figure>\n\n\n\n<p>Place the duck, the breast side facing up, on the middle rack of the oven. This allows the heat to travel in all directions and ensure an even browning. Remember to put a large tray at the bottom of the oven to collect any dripping fat while cooking. Leave to roast for 15 minutes.<\/p>\n\n\n\n<p>In the second stage of roasting, reduce the oven temperature to 180&deg;C\/350&deg;F (or 200&deg;C\/390&deg;F if using a conventional oven). To prevent burning, cover the tip of the wings and the end of the legs with aluminium foil. Continue cooking for another 60 minutes or so.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/roast-peking-duck-scaled.jpg\" alt=\"A golden looking roast Peking duck\" class=\"wp-image-19109\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-style-group-lightbulb has-feast-branding-color-background-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Important notes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list is-style-feast-list\">\n<li><strong>The cooking time required differs<\/strong> depending on the size of the duck and the performance of the oven. I used a 2.5 kg (5.5lb) duck for this recipe. Please feel free to adjust if necessary.<\/li>\n\n\n\n<li>The best way to check the doneness is to <strong>use an instant-read meat thermometer<\/strong>. Insert its tip into the inner thigh area near the breast. If the temperature reaches <strong>74C&deg;\/165F&deg;<\/strong>, the duck is fully cooked.<\/li>\n\n\n\n<li>If the inside part isn&rsquo;t cooked yet but the skin has gained the desired colour, turn off the fan of the oven and loosely <strong>cover the top of the duck with aluminium foil<\/strong>. Continue cooking for a little longer. This prevents over-browning.<\/li>\n\n\n\n<li>Make sure your <strong>kitchen is well ventilated<\/strong> when you open the oven door as there will be smoke coming out.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"how-to-serve\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">How to serve<\/mark><\/h2>\n\n\n\n<p>Don&rsquo;t rush to carve the duck. <strong>Let it rest for 15 minutes<\/strong>. Then carve the meat, along with the skin, into small pieces. A sharpened knife will make this task much easier.<\/p>\n\n\n\n<p>Now let&rsquo;s talk about the four classic items which are served with Peking duck. They are thin pancakes, sweet bean sauce, julienned scallions and cucumber.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/peking-duck-over-a-pancakes--scaled.jpg\" alt=\"two slices of duck and vegetables on a thin pancake.\" class=\"wp-image-19095\"><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">The pancakes<\/h3>\n\n\n\n<p>The thin pancakes used for wrapping Peking duck are called <em>Chun Bing (&#26149;&#39292;)<\/em> in Chinese which means spring pancakes. They are also known as <a href=\"https:\/\/redhousespice.com\/easy-chinese-tortilla\/\">Peking duck pancakes<\/a> or Mandarin pancakes in English. You can find them in Chinese stores (usually in the frozen food section). Defrost in the fridge then steam for a few minutes to warm up before serving.<\/p>\n\n\n\n<div class=\"wp-block-group has-feast-branding-color-background-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-media-text is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><a href=\"https:\/\/redhousespice.com\/easy-chinese-tortilla\/\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes-1024x1024.jpg\" alt=\"Peking duck pancakes folded in halves\" class=\"wp-image-19065 size-full\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes-360x360.jpg 360w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/pan-baked-peking-duck-pancakes.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"is-variation-fancy-text\">Make Your Own!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"duck-pancakes\">Duck Pancakes<\/h2>\n\n\n\n<p><em>Learn how to make them with an efficient method.<\/em><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-fc4fd283 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/redhousespice.com\/easy-chinese-tortilla\/\">Get the recipe &rarr;<\/a><\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n<p>&#128718; <strong>Substitutes:<\/strong> Although not traditional options, you can replace duck pancakes with <a href=\"https:\/\/redhousespice.com\/bao\/\">Gua Bao (steamed bao buns)<\/a> or ready-made <a href=\"https:\/\/redhousespice.com\/chinese-spring-rolls\/\">Spring Roll<\/a> wrappers (either the wheat-based Chinese version or the rice-based Vietnamese version).<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">The sauce<\/h3>\n\n\n\n<p>Another quintessential accompaniment for Peking duck is <em>Tian Mian Jiang\/&#29980;&#38754;&#37233;<\/em> known as sweet bean sauce, sweet flour sauce, or sweet wheat sauce in English. It&rsquo;s a classic condiment used in Northern Chinese cooking and particularly popular in Beijing cuisine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/frying-sweet-bean-sauce-scaled.jpg\" alt=\"cooking sweet bean sauce in a pan\" class=\"wp-image-19104\"><\/figure>\n\n\n\n<p>It&rsquo;s a dark brown, smooth sauce with a thick consistency and a savoury but slightly sweet taste. Although many brands found in Chinese stores label this sauce as &ldquo;sweet bean sauce&rdquo;, it is in fact primarily made from fermented wheat flour (be aware some versions may contain a small amount of beans).<\/p>\n\n\n\n<p>For Peking duck, you could use this sauce straight out of the jar\/package. However, it tastes much better if cooked with a little oil and sugar (like the restaurant version). Simply use some duck fat rendered from the roasting process. Mix with sweet bean sauce and a little sugar and simmer over low heat until little bubbles appear.<\/p>\n\n\n\n<p>&#128718; <strong>Substitutes:<\/strong> If you have trouble sourcing sweet bean sauce, replace it with hoisin sauce (&#28023;&#40092;&#37233;), yellow soybean sauce (&#40644;&#35910;&#37233;), or plum sauce (&#33487;&#26757;&#37233;).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The vegetables<\/h3>\n\n\n\n<p>Lastly, prepare some julienned cucumber and scallions (aka spring onion, green onion). These two classic ingredients can be replaced by pickled radish, blanched <a href=\"https:\/\/redhousespice.com\/homegrown-mung-bean-sprouts\/\">bean sprouts<\/a>, lettuce leaves, or julienned apple, etc.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">How to wrap<\/h3>\n\n\n\n<p>Now you&rsquo;ve got all the elements of a Peking duck meal. It&rsquo;s time to wrap up and enjoy! Lay a piece of pancake on the plate. Spread some sauce over then add a few pieces of sliced duck, scallions and cucumber.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1200\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake.jpg\" alt=\"A collage of four images showing how to wrap a Peking duck roll.\" class=\"wp-image-19098\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/wrap-peking-duck-with-pancake-360x360.jpg 360w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Fold the bottom part up, then fold the left and right sides towards the centre to form a cylinder leaving the top part open. Give it a generous bite. I&rsquo;m sure you&rsquo;ll be proud of your made-from-scratch creation!<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"leftover-carcass\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Leftover carcass<\/mark><\/h2>\n\n\n\n<p>In Peking duck restaurants, waiters usually ask the diners what is their preferred way to cook the duck carcass after the meat has been sliced off. Among a few options, duck carcass soup (&#40493;&#26550;&#27748;) is the most popular choice. In fact, many people would take the carcass home to make the soup later.<\/p>\n\n\n\n<p>Simply simmer the carcass (broken into smaller pieces) in water for 30 mins or so. Add some sliced napa cabbage or winter melon to balance the taste. To make it more substantial, you can also put in some tofu pieces. Add salt and white pepper to season.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"other-festive-recipes\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Other festive recipes<\/mark><\/h2>\n\n\n<section class=\"block-post-listing cwp-large layout-4up-grid\"><header><innerblocks class=\"block-post-listing__title cwp-inner\" template='[[\"core\\\/heading\",{\"level\":2,\"placeholder\":\"Title Goes Here\"}]]' allowedblocks='[\"core\\\/heading\",\"core\\\/paragraph\"]'><\/innerblocks><\/header><div class=\"block-post-listing__inner\"><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/five-spice-chicken\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/09\/chinese-five-spice-chicken-600x800.jpg\" class=\"nopin\" alt=\"Roast Chinese five spic chicken\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/09\/chinese-five-spice-chicken-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/09\/chinese-five-spice-chicken-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/09\/chinese-five-spice-chicken-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/five-spice-chicken\/\">Chinese Five Spice Chicken (&#20116;&#39321;&#28900;&#40481;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/sweet-and-sour-meatballs\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2024\/11\/sweet-and-sour-meatballs-6-600x800.jpg\" class=\"nopin\" alt=\"Chinese sweet and sour meatballs on a plate.\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2024\/11\/sweet-and-sour-meatballs-6-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2024\/11\/sweet-and-sour-meatballs-6-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2024\/11\/sweet-and-sour-meatballs-6-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/sweet-and-sour-meatballs\/\">Sweet and Sour Meatballs (&#31958;&#37259;&#20024;&#23376;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/scallion-ginger-salmon\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/01\/pan-fried-salmon-with-soy-dressing-600x800.jpg\" class=\"nopin\" alt=\"Cooked salmon filet over a dark sauce and topped with fried scallions and ginger.\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/01\/pan-fried-salmon-with-soy-dressing-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/01\/pan-fried-salmon-with-soy-dressing-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/01\/pan-fried-salmon-with-soy-dressing-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/scallion-ginger-salmon\/\">Scallion Ginger Salmon with Soy Dressing<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/chinese-smoked-chicken\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/11\/Smoked-chicken-torn-into-pieces-600x800.jpg\" class=\"nopin\" alt=\"Smoked chicken in pieces\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/11\/Smoked-chicken-torn-into-pieces-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/11\/Smoked-chicken-torn-into-pieces-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/11\/Smoked-chicken-torn-into-pieces-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/chinese-smoked-chicken\/\">How to Make Smoked Chicken in a Wok (&#29071;&#40481;)<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n<h2 class=\"wp-block-heading\" id=\"%f0%9f%93%8b-recipe-card\">&#128203;&nbsp;<mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Recipe card<\/mark><\/h2>\n\n\n\n<p class=\"has-text-align-left has-black-color has-text-color has-background\" style=\"background-color:#ecf4f2;font-size:15px;text-transform:uppercase\">Love this recipe? Please <a href=\"#commentform\" data-type=\"internal\" data-id=\"#commentform\">leave a &#127775;&#127775;&#127775;&#127775;&#127775; rating and a comment<\/a>. Thank you!<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-19042\" class=\"wprm-recipe-container\" data-recipe-id=\"19042\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-cwp-food\"><div class=\"cwp-food-header\">\n\t<div class=\"wprm-recipe-image wprm-block-image-rounded nopin\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 12px;\" width=\"250\" height=\"250\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/sliced-peking-duck-with-pancakes-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"Sliced Peking duck with thin pancakes, dark sauce, and julienned vegetables\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/sliced-peking-duck-with-pancakes-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/sliced-peking-duck-with-pancakes-400x400.jpg 400w, 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points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">344<\/span> votes<\/div><\/div><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-none\" id=\"peking-duck-an-easy-home-version-%e5%8c%97%e4%ba%ac%e7%83%a4%e9%b8%ad\">Peking Duck, An Easy Home Version (&#21271;&#20140;&#28900;&#40493;)<\/h2>\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/redhousespice.com\/about\/wei-guo\" target=\"_self\">Wei Guo<\/a><\/span><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">A legendary dish made easy, this Peking duck recipe doesn&rsquo;t require any special equipment or advanced skill. But it still tastes so satisfying!<\/span><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-none\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-prep_time wprm-recipe-prep_time-days\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> day<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-days\" aria-hidden=\"true\">d<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">hrs<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-19042 wprm-recipe-servings-adjustable-tooltip wprm-block-text-none\" data-recipe=\"19042\" aria-label=\"Adjust recipe servings\">6<\/span><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-header__lower\">\n\t\t<div class=\"cwp-food-buttons\">\n\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: var(--wp--preset--color--background);visibility: hidden;\" class=\"wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"19042\"><span class=\"wprm-recipe-icon wprm-recipe-slickstream-icon wprm-recipe-slickstream-not-saved-icon\"><?xml version=\"1.0\" encoding=\"UTF-8\"?>\n<svg id=\"Layer_1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" version=\"1.1\" viewbox=\"0 0 16 16\">\n  <!-- Generator: Adobe Illustrator 30.0.0, SVG Export Plug-In . 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data-recipe-id=\"19042\">Saved Recipe<\/a>\n\t\t\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fredhousespice.com%2Fpeking-duck%2F&amp;media=https%3A%2F%2Fredhousespice.com%2Fwp-content%2Fuploads%2F2022%2F01%2Fhomemade-peking-duck-1.jpg&amp;description=Peking+Duck%2C+An+Easy+Home+Version+%28%E5%8C%97%E4%BA%AC%E7%83%A4%E9%B8%AD%29&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"19042\" data-url=\"https:\/\/redhousespice.com\/peking-duck\/\" data-media=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/01\/homemade-peking-duck-1.jpg\" data-description=\"Peking Duck, An Easy Home Version (&#21271;&#20140;&#28900;&#40493;)\" data-repin=\"\" role=\"button\" style=\"color: var(--wp--preset--color--background);\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><img decoding=\"async\" src=\"pin-white\" alt=\"\" data-pin-nopin=\"true\"><\/span> Pin<\/a>\n\t\t\t<a href=\"#comment\" class=\"wprm-recipe-rate-button\">Rate<\/a>\n\t\t\t<a href=\"https:\/\/redhousespice.com\/wprm_print\/19042\" style=\"color: var(--wp--preset--color--background);\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"19042\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print<\/a>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n\n<div class=\"cwp-food-content\">\n\t<div class=\"wprm-recipe-custom-field-container\"><h3 class=\"wprm-recipe-header wprm-recipe-text-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Before You Start<\/h3><div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-custom-field-container\" style=\"\"><span class=\"wprm-recipe-custom-field wprm-recipe-custom-field-type-text wprm-recipe-custom-field-key-headnote wprm-block-text-normal\">Please start preparing the duck at least 1 day 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-->\n\t\n\t<div id=\"recipe-19042-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-19042-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"19042\" data-servings=\"6\"><h3 id=\"recipe-ingredients\" class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Ingredients&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 duck, about 2.5kg\/5.5lb\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-name\">duck<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 2.5kg\/5.5lb<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 tablespoon fine salt\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">fine salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\">For the syrup<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 tablespoon maltose, see note 1\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">maltose<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 1<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;120 ml hot water, about &frac12; cup\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">120<\/span> <span class=\"wprm-recipe-ingredient-unit\">ml<\/span> <span class=\"wprm-recipe-ingredient-name\">hot water<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about &frac12; cup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 teaspoon vinegar, see note 2\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">vinegar<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 2<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\">For the stuffing<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 stalks scallions\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">stalks<\/span> <span class=\"wprm-recipe-ingredient-name\">scallions<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"8\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 head garlic\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">head<\/span> <span class=\"wprm-recipe-ingredient-name\">garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 apples,  quartered\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">apples<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"> quartered<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"10\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;4 star anise\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-name\">star anise<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"12\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;4 bay leaves\"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-name\">bay leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"11\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-10\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 pieces cassia cinnamon\"><label for=\"wprm-checkbox-10\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">pieces<\/span> <span class=\"wprm-recipe-ingredient-name\">cassia cinnamon<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\">For the sauce<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"14\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-11\" class=\"wprm-checkbox\" aria-label=\"&nbsp;3 tablespoon sweet bean sauce (Tian Mian Jiang\/&#29980;&#38754;&#37233;), see note 3\"><label for=\"wprm-checkbox-11\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">3<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">sweet bean sauce (Tian Mian Jiang\/&#29980;&#38754;&#37233;)<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 3<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"15\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-12\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 teaspoon sugar\"><label for=\"wprm-checkbox-12\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\">You also need<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"17\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-13\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Peking duck pancakes, homemade or shop-bought \"><label for=\"wprm-checkbox-13\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/easy-chinese-tortilla\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Peking duck pancakes<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">homemade or shop-bought <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"18\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-14\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Scallions, julienned\"><label for=\"wprm-checkbox-14\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Scallions<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">julienned<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"19\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-15\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Cucumber, peeled and seeds removed, cut into sticks\"><label for=\"wprm-checkbox-15\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Cucumber<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">peeled and seeds removed, cut into sticks<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-19042-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-19042-instructions-container wprm-block-text-normal\" data-recipe=\"19042\"><h3 id=\"recipe-instructions\" class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Instructions&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Prepare the duck<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19042-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Pat dry the duck with kitchen paper then rub the salt over the skin and the cavity. Put the duck over a wire rack with a tray underneath to collect any drips. Leave to rest on the counter for 1 hour.<\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Bring about 1&frac12; litres of water (about 6 cups) to a boil, then gently pour it over the entire duck skin (remember to flip over and do the other side). You can use a deep tray to collect the water, or do it inside a sink. If there are feather ends on the skin, remove them with a tweezer.<\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">In a bowl, mix maltose with hot water and vinegar until completely dissolved. Brush a layer of the mixture over the duck skin. Leave to rest in the fridge for 1 hour then brush another layer.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Keep the duck refrigerated uncovered (over the rack and inside a tray) for 24 to 48 hours.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Roast the duck<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19042-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">One hour before roasting, take the duck out of the fridge to bring it back to room temperature. Put all the stuffing ingredients (scallions, garlic, apples, star anise, cassia cinnamon and bay leaves) into the cavity. Use toothpicks or skewers to seal the openings of the cavity.<\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Preheat a fan-assisted oven, aka convection oven, at 200&deg;C\/390&deg;F (or 220&deg;C\/425&deg;F if using a conventional oven). Put the duck over the middle rack of the oven with the breast side facing up. Place a roasting tray at the bottom of the oven to collect any dripping fat during roasting. Leave to cook for 15 minutes. <\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Then lower the temperature to 180&deg;C\/350&deg;F (or 200&deg;C\/390&deg;F if using a conventional oven). Use aluminium foil to cover the tip of the wings and the end of the legs. Continue cooking for a further 60 minutes or so (see note 4)<\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Check the doneness by inserting an instant-read thermometer into the thickest part of the duck (the inner thigh area near the breast). The temperature should be no lower than 74C&deg;\/165F&deg;.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Serve the duck<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19042-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Take the duck out of the oven and leave it to rest on the counter for 15 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">While waiting, prepare the sauce. Add &frac12; tbsp of duck fat collected during roasting to a pan. Add sweet bean sauce and sugar. Mix and simmer over low heat until tiny bubbles appear. Transfer to a small serving dish. Whisk to fully incorporate the sauce and oil.<\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Steam the pancakes for 3 minutes to warm up if they&rsquo;re cold. Slice the duck into pieces.<\/span><\/div><\/li><li id=\"wprm-recipe-19042-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">When eating, spread a little sauce over a pancake, put the duck, scallions and cucumber in the middle. Wrap up into a cylinder and enjoy.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Cook a soup (optional)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19042-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">After most of the meat has been removed from the duck, boil the carcass in water to make a soup with Napa cabbage or winter melon. Simply add salt and white pepper to season.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-19042-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">1. It&rsquo;s best to use maltose (Mai Ya Tang, &#40614;&#33469;&#31958;) but if unavailable you may replace it with honey. In this case, mix 2 parts of honey with 1&nbsp;part of hot water.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">2. You can use any type of vinegar available. Or use fresh lemon juice to substitute.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">3. Sweet bean sauce (aka sweet flour sauce, sweet wheat sauce) is the classic choice. Possible substitutes include hoisin sauce, yellow soybean sauce, or plum sauce.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">4. The roasting time may vary depending on the size of your duck and the performance of your oven. Please observe and check often. Adjust if necessary.<\/span><\/div><\/div>\n\t<div class=\"cwp-food-privatenotes\">\n\t\t<div class=\"wprm-private-notes-wrapper\"><h3 class=\"wprm-recipe-header wprm-recipe-private-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Your Recipe Notes<\/h3><div class=\"wprm-internal-container wprm-internal-container-private-notes\" style=\"padding: 0px;border-radius: 0px;\"><div class=\"wprm-private-notes-container wprm-block-text-normal\" data-recipe=\"19042\"><div class=\"wprm-private-notes-placeholder\"><a href=\"#\" role=\"button\">&#9997;&#65039; Write here<\/a><\/div><div class=\"wprm-private-notes-user\"><\/div><textarea class=\"wprm-private-notes-input\" aria-label=\"Your own private notes about this recipe\"><\/textarea><\/div><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-nutrition\">\n\t\t\n\t\t<p class=\"has-small-font-size\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n<\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: var(--wp--preset--color--background);background-color: var(--wp--preset--color--tertiary);margin: 0px;padding-top: 24px;padding-bottom: 24px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg viewbox=\"0 0 58 55\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M28.6585 6.63738e-06C29.42 -0.00194974 30.1166 0.428717 30.4551 1.11083L38.2458 16.8082L55.6197 19.3416C56.3719 19.4513 56.997 19.978 57.2326 20.7008C57.4682 21.4236 57.2736 22.2175 56.7304 22.7494L44.0942 35.1247L47.0955 52.3206C47.227 53.0736 46.9177 53.8356 46.2987 54.2841C45.6797 54.7325 44.8592 54.7889 44.1847 54.4294L28.6638 46.1568L13.1462 54.4293C12.4713 54.7891 11.6503 54.7325 11.0312 54.2834C10.412 53.8343 10.1033 53.0714 10.2357 52.3182L13.2589 35.1247L0.601897 22.7506C0.0578633 22.2188 -0.137261 21.4243 0.098489 20.7009C0.334239 19.9775 0.960023 19.4506 1.71298 19.3414L19.1818 16.8083L26.8677 1.12004C27.2027 0.436202 27.897 0.00196286 28.6585 6.63738e-06Z\" fill=\"white\"><\/path>\n<\/svg>\n<\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: var(--wp--preset--color--background);\">Like this? <a href=\"#comment\">Rate and comment<\/a> below!<\/span><span class=\"wprm-call-to-action-text\"><\/span><\/span><\/div><\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>A legendary dish made easy, this Peking duck recipe doesn\u2019t require any special equipment or advanced skill. But it still tastes so satisfying!<\/p>\n","protected":false},"author":1,"featured_media":19108,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":true,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_wp_convertkit_post_meta":{"form":"-1","landing_page":"","tag":"0","restrict_content":"0"},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[137,1582],"tags":[125,1488,128],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Peking Duck, An Easy Home Version (\u5317\u4eac\u70e4\u9e2d) - Red House Spice<\/title>\n<meta name=\"description\" content=\"A legendary dish made easy, this Peking duck recipe doesn\u2019t require any special equipment or advanced skill. 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