# Peking Duck with pan

Peking duck is a Beijing dish from feudalism and famous around the world, known for its crispy, tough and special delicious taste.

- Cuisine: Chinese
- Category: Drink
- Language: en

## Ingredients

- 3 kg duck
- 150 g water
- 50 g smashed ginger
- 2 tbsp salt
- 50 g white wine
- oil
- 15 g minced garlic
- 15 g minced shallots
- 2 tsp salt
- 3 tsp msg
- 2 tbsp seasoning
- 2.5 tbsp sugar
- 1 tsp ground pepper
- 3 g five spice powder
- 100 g red vinegar
- 50 g lemon juice
- 200 g white vinegar
- 100 g water
- 25 g malt
- 1 g shrimp brick color powder - Red organer
- 10 g hot water
- 50 g white wine
- 2 tsp Red organer
- 3 tsp Red organer
- green scallions
- chillies
- cucumber

## Instructions

1. To deodorize the duck, mix 150g water, 50g smashed ginger, 2 tablespoons (30g) salt, and 50g white wine. Use a spoon to dissolve the mixture.
2. Deodorize the duck with the mixture, then wash the duck with water again.
3. For the flavoring seasoning, add some oil to a pan.
4. Add 15g minced garlic and 15g minced shallots to the pan.
5. Stir-fry the garlic and shallots gently in oil, avoiding high flame to prevent burning.
6. When the garlic and shallots become odorous, put them in a bowl.
7. Add 2 teaspoons (10g) salt, 3 teaspoons (15g) MSG, 2 tablespoons (20g) seasoning, 2.5 tablespoons (25g) sugar, 1 teaspoon (5g) ground pepper, and 3g five spice powder to the bowl.
8. Dissolve the mixture and then add all the stuffing into the duck cavity.
9. Flip the duck over and rub the stuffing evenly.
10. After rubbing, sew the duck and cut off the excess.
11. Blow up the duck.
12. To create the duck color, mix 100g red vinegar, 50g lemon juice, 200g white vinegar, 100g water, and 25g malt.
13. Add 1g shrimp brick color powder (Red organer) to 10g hot water and stir to dissolve.
14. To quickly melt the malt, steam it by placing some warm water on the pan and stirring slowly.
15. Add 50g white wine and mix with the malt, remembering to keep the water warm but not boiling.
16. Place two hangers in opposite directions and hook them on the duck's armpits, then pick up the duck and put its head in the mixture.
17. Shower the duck carefully, avoiding showering too much to prevent overripe skin.
18. Add 2-3 teaspoons of Red organer to the mixture and stir.
19. Spread the color mix evenly on the duck.
20. Dry the duck in the sun for 3 hours, or use an oven with drying mode at 80 degrees for 1.5 hours.
21. Deep fry dumplings at approximately 130 degrees until just yellow.
22. Once the duck is dry enough, start frying it in oil at less than 120 degrees, then slowly increase the temperature.
23. Fry slowly at about 120 degrees for approximately 20 minutes until the duck is cooked.
24. Pick up the duck and shower it.
25. Once the duck has cooled down, remove the hangers and untie the thread.
26. Pour out all the water from inside the duck.
27. Decorate the dish with green scallions, chillies, and cucumber.
28. Serve the Peking duck with the original sauce marinated in the duck.

## Equipment

- pan
- bowl
- spoon
- hangers

## Tips

- Do not open high flame when stir-frying garlic and shallots to avoid burning food.
- Do not take too much shrimp brick color powder.
- To quickly melt malt, steam it with warm water.
- Keep the water warm when mixing malt, do not let it boil.
- Be careful not to shower the duck too much as overripe skin will make the color not beautiful.
- When frying, slowly increase the oil temperature and do not let it get too hot to prevent the duck skin from cracking.

## Source

- Original video: https://youtu.be/WWjPxkoY1ds?si=oWJ6TFXKWi4TghK4
- Recipe page: https://www.cliprecipe.com/recipe/dbe37dfa-6461-4ec4-9216-a1ea12e8b1ea
- Extracted: 2026-01-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt