This traditional Peking duck recipe comes from acclaimed opera singer Hao Jian Tian and Martha Liao, his wife. Also try: Martha Liao's Spring Rolls

The Martha Stewart Show, February 2010, The Martha Stewart Show, Episode 5090

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very cool room, tie duck wings together using kitchen twine. In a cool room, hang duck from kitchen twine over a large bowl overnight, about 8 hours.

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  • Fill a large pot with 4 cups water, 2 scallions, ginger, and honey; cover and bring to a boil. In a medium bowl, whisk together cornstarch and 1 cup cold water until well combined. Whisk cornstarch mixture into boiling water mixture until it is the consistency of a light gravy. Stir in wine and vinegar; remove sauce from heat.

  • Add duck to pot and spoon over sauce, for 3 to 5 minutes, until very well coated. Remove from sauce and hang duck again, in a cool room, over a large bowl for 4 hours.

  • Preheat oven to 300 degrees.

  • Fill the drip tray of a vertical poultry roaster with water; set in a roasting pan. Place duck on vertical roaster and transfer to oven. Roast until duck is golden and an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reaches 175 degrees. Take care with duck grease as you roast; if too much begins to accumulate in roasting pan, ladle into a disposable heatproof container as the duck cooks and discard.

  • Meanwhile, prepare frozen steamed rolls according to package directions. Quarter white parts of remaining 5 scallions and cut into 2-inch pieces, reserving green parts for another use.

  • Thinly slice duck and serve with steamed rolls, scallions, and sweet bean or hoisin sauce.

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Reviews (2)

18 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
03/21/2010
great recipe and video demonstration- thanks for sharing such easy and simple way to cook Peking duck. I did it !! and now roasting a goose with the same recipe!!!
Rating: Unrated
02/23/2010
Brava Martha! Bravo Tian! It's a delight to see you both. I can just smell that aroma! Brings back great memories of Martha's cooking, and Tian's singing, in Denver years ago. Happy Chinese New Year!
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