Posts Tagged ‘Peking duck’

Peking Duck for Christmas?

Saturday, December 14th, 2013

Crispy skinned Peking Duck

If you are looking for an easy recipe for Peking Duck here it is. We made this on our Weber grill and it was delicious! We like the Weber Grill and the Weber Grill cookbook because specified time on the grill is always correct. If you follow the recipes you are sure to have a successful dish. We used the recipe below which came from the Cooking Channel, but followed cooking time suggestions from the Weber cookbook. This recipe did not require the duck to be hung without refrigeration, which is the tradional way Peking Duck is cured.





  • tablespoons sesame oil
  • tablespoon dark soy sauce
  • package Chinese/Mandarin-style pancakes, to serve
  • 3 scallions, sliced into long thin strips, for garnish
  • cucumber, cored and sliced into long thin strips, for garnish


For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook. 

In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge. 

Preheat the oven to 350 degrees F. 

Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce. 

For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. 

Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.
You can treat a friend who loves to grill to the excellent Weber Cookbook here

The Culture and Cuisine Club Visits China

Sunday, September 29th, 2013

Lychee martini and pork dumplings.

It was our turn to host our dinner club and we chose the cuisine of China. The cuisine is so varied – what should we cook? We decided to try some of our favorites. And, the best mixologist in Tampa put his personal touch to a truly fabulous lychee martini.

I have always judged a Chinese restaurant by their dumplings and hot and sour soup. After enjoying our appetizer and luscious soup, we progressed to Peking Duck made on our Weber grill. I made a pork, chicken, and shrimp fried rice, and a friend brought a delicious broccoli rabe and red pepper casserole in a light lemon sauce.

My dinner.

Dessert is a tricky thing when cooking Asian food. Often, fruit is what is served. I was going to attempt Eight Precious Pudding, but when I saw that it needed to be steamed I changed my mind. I have never used that method and I didn’t want to serve a glutinous mess to my guests. I decided to bake two types of cookies, an almond and a roasted peanut. Both turned out well and were enjoyed on the lanai with Chinese Green Tea. It was a lovely evening enjoying good friends and munching the tasty cookies. I will post the recipes in the next couple of days.

Crispy and browned to perfection.