Peking Duck is one of the most popular of Chinese dishes, with crispy, golden-brown skin and moist, tender meat. Traditionally Peking Duck takes days to prepare, but this recipe simplifies that traditional method and adapts it for roasting vertically on your propane grill using a method you may know – a beer can! Yes, there is still an inactive period of at least 12 hours – planning is very important – but it’s worth it to make this delicious duck. Check out the steps below and don’t forget the propane!
Prep Time: 30 minutes
Inactive Time: 12-24 hours
Cook Time: 1 hour 30 minutes
Total Time: 14-26 hours
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COOK TIME1 hrs 30 min
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TOTAL TIME2 hrs
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SERVES8
Ingredients
- 1 Peking duck (about 5 lbs.)
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 2 tsp. five-spice powder
- 2 tsp. kosher salt
- 1 tsp. baking powder
- 1 16-24 oz. can of beer (emptied and filled with water)
- Chinese pancakes (or steamed buns, naan, tortillas, etc.), for serving
- Scallions, thinly sliced, for serving
- Cucumbers, thinly sliced, for serving
- Hoisin sauce, for serving
Instructions
- Pick out a Peking Duck (also called Long Island Duck) that is about 5 lbs., and if frozen thaw completely. Remove giblets and neck, and then cut off any excess fat around neck area and cavity. Using your fingers gently separate the skin from the meat, being careful not to tear any holes in the skin, and then carefully separate the skin from the backbone as well. This is an important step, as it helps the skin achieve its characteristic crispness! Transfer the duck to a metal rack over the sink or over a very large pot.
- Bring 4-6 cups water to a boil. Using a ladle, carefully spoon about half the water on the top of the duck. Flip and spoon the remaining water over the bottom of the duck. Drain any excess water and pat dry with paper towels.
- In a small saucepan over low heat, combine soy sauce, honey, and five-spice powder until mixed to make a glaze; set aside. Brush the glaze all over duck, inside the cavity and outside coating skin. Settle the duck over the top of the beer can, which will allow it to stand vertically, then place in a pan.
- In a bowl, combine baking powder and salt. Sprinkle mixture over the duck.
- Place duck in pan in the refrigerator; refrigerate for 12-24 hours allowing the duck to air dry. Place duck in pan in the refrigerator; refrigerate for 12-24 hours allowing the duck to air dry.
- When ready to roast, prepare your grill for indirect grilling at 350 degrees. Add a pan under where the duck will sit on the indirect heat side of the grill to catch fat drippings.
- Place the duck on the grate over the drip pan, loosely tent with foil to prevent burning, and close the door or lid. Roast for approximately 1 hour 30 minutes, or until internal temperature reaches 165 degrees.
- Remove duck and allow to rest for 15 minutes before carefully removing beer can and carving, slicing all meat into strips.
- Serve with Chinese pancakes (naan, tortillas, etc), scallions, cucumbers, and hoisin sauce. For extra-rich flavor, you can even combine the duck drippings with the hoisin sauce before serving!