Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Peking Duck Breasts
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- Level: Easy
- Total: 9 hr (includes marinating)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 157
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 71 mg
- Sodium
- 642 mg
The crispy skin and juicy meat of restaurant-style Peking duck is easy to capture at home in this recipe that is made using duck breasts only — no whole duck required. Marinating the duck breasts in a mixture of hoisin sauce, oyster sauce and aromatics results in flavorful, tender meat. The dish’s signature crunchy skin is achieved by deeply scoring it, air-drying in the refrigerator and then starting the breasts skin-side down in a cold skillet, a method that effectively renders the fat during cooking for irresistible results. Gather the classic accompaniments of scallions, cucumber and hoisin and diners can assemble the duck in classic wrappers, or you can use steamed bao buns instead, a fun variation.
- Level: Easy
- Total: 9 hr (includes marinating)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 157
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 71 mg
- Sodium
- 642 mg
Ingredients
Directions
- Line a large plate with a piece of foil just bigger than the plate. Set aside
- Mix the hoisin sauce, oyster sauce, garlic, ginger, minced scallion, sugar, five spice powder, ground white pepper and 1 1/2 teaspoons kosher salt in a small bowl until combined. Set aside.
- Score the skin side of the duck breasts in a crosshatch pattern with a sharp knife, cutting deeply but not all the way to the meat. Massage 1/2 teaspoon kosher salt onto the skin and flip the duck over onto a plate so the breasts are skin-side down. Massage a thin layer of the hoisin marinade over the meat side of the duck breast without getting it on the skin.
- Transfer the remaining marinade into the center of the foil-lined plate and then carefully place the duck breast skin-side up on it. Crimp all four sides of the foil to create a border touching the duck breasts, to keep the marinade closer and wipe off any marinade that might’ve gotten on the skin. Let the duck marinate in the refrigerator uncovered until the skin is dry and slightly darken in color, at least 8 hours and up to 3 days.
- When ready to cook, blot any excess marinade off the meat side of the duck. Place the breasts skin-side down in a cold large stainless-steel skillet set over low heat. Cook, pressing down occasionally, until the skin is golden brown, crispy and most of the fat is rendered, about 15 minutes. Stop occasionally to pour off excess fat, leaving about 2 tablespoons fat behind (reserve extra duck fat for another recipe). Flip the duck breasts skin-side up and continue to cook until they reach approximately 131 degrees F on a digital thermometer for medium rare, about 7 minutes longer.
- Place the duck breasts on a cutting board, tent loosely with foil and rest for 10 minutes. Cut the breasts into 1/4-inch-thick slices. Serve with wrappers or bao buns, the scallions, cucumbers and more hoisin. To assemble, spread a small dollop of hoisin sauce on a wrapper or in a bun, top with thin julienne cucumber and scallion and finish with duck. Roll or close and enjoy every delicious bite.
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