Soy-Free Peking Duck

Indulge in the rich, authentic flavors of this Soy-Free Peking Duck, a mouthwatering twist on the traditional Chinese classic that skips soy-based sauces without sacrificing depth or taste. This recipe highlights a perfectly roasted whole duck seasoned with aromatic five-spice powder and glazed with a delectable mixture of honey, molasses, rice vinegar, and warm spices like ginger and garlic. A key technique involves dousing the duck with a hot marinade to tighten the skin, followed by air-drying overnight, ensuring irresistibly crispy results. Served with fresh cucumber slices, scallions, and delicate pancakes or flatbreads for wrapping, this showstopping dish transforms any meal into a feast worthy of celebration. Perfect for those seeking a soy-free alternative without compromising on flavor, this is your new go-to centerpiece for gatherings or special occasions!

Nutriscore Rating: 55/100

Prep Time:45 mins

Cook Time:120 mins

Total Time:165 mins

Servings: 4

Ingredients

• 1 4-5 lbs Whole duck
• 2 tablespoons Sea salt
• 1 tablespoon Five-spice powder
• 1 cup Rice vinegar
• 1.5 tablespoons Honey
• 1.5 tablespoons Molasses
• 2 tablespoons, grated Ginger
• 3 cloves, minced Garlic
• 1 teaspoon White pepper
• 1 cup Water
• 1 sliced Cucumber
• 6 sliced Scallions
• 12 Pancakes or thin flatbread

Directions

Step 1

Rinse the duck thoroughly under cold water and pat dry using paper towels. Remove any excess fat from the cavity of the duck.

Step 2

Mix the sea salt and five-spice powder in a small bowl. Rub the mixture evenly over the entire duck, including inside the cavity.

Step 3

In a large saucepan, bring rice vinegar, water, honey, molasses, grated ginger, minced garlic, and white pepper to a simmer over medium heat, stirring until well combined.

Step 4

Carefully ladle or pour the hot vinegar mixture over the duck in the sink to douse the skin entirely. This step helps tighten the skin, a crucial part of achieving a crispy texture.

Step 5

Place the duck on a rack in a roasting pan and let it air dry, uncovered, in the refrigerator for at least 4 hours or overnight. This drying period is essential for achieving crispy skin.

Step 6

Preheat your oven to 375°F (190°C). Allow the duck to sit at room temperature for about 20 minutes before roasting.

Step 7

Roast the duck in the preheated oven for about 1 hour. After 1 hour, increase the oven temperature to 425°F (220°C) and roast for an additional 30-45 minutes. The skin should be golden and crispy, and the internal temperature should reach at least 165°F (74°C).

Step 8

Remove the duck from the oven and let it rest for 15 minutes before carving.

Step 9

Carve the duck and serve with cucumber and scallions. Wrap pieces of duck with cucumber and scallion in pancakes or thin flatbread.

Nutrition Facts

Serving size	(4175.6g)

Amount per serving	% Daily Value*
Calories	10645.7

Total Fat 741.0g	0%
Saturated Fat 229.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 2868.0mg	0%
Sodium 23798.9mg	0%
Total Carbohydrate 527.1g	0%
Dietary Fiber 21.5g	0%
Total Sugars 100.0g
Protein 504.9g	0%

Vitamin D 0IU	0%
Calcium 2628.0mg	0%
Iron 58.8mg	0%
Potassium 5744.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 18.7%

Carbs: 19.5%