Beijing Roast Duck

Beijing Roast Duck is a succulent dish featuring crispy skin and tender meat, often enjoyed with pancakes and hoisin sauce. This healthier version reduces fat while maintaining the dish's iconic flavors.

Ingredients

• Duck (whole, about 1.2 kg) - 1
• Light soy sauce - 30 ml
• Dark soy sauce - 15 ml
• Honey - 15 g
• Five-spice powder - 5 g
• Salt - 10 g
• Rice vinegar - 30 ml
• Garlic (minced) - 2 cloves
• Ginger (sliced) - 10 g
• Scallions (for serving) - 2
• Cucumber (sliced, for serving) - 1

Steps

1. Start by cleaning the duck thoroughly, removing any feathers and innards, then pat it dry with paper towels.
2. In a bowl, mix light soy sauce, dark soy sauce, honey, five-spice powder, salt, rice vinegar, minced garlic, and sliced ginger to create a marinade.
3. Rub the marinade all over the duck, inside and out. Allow it to marinate in the refrigerator for at least 2 hours, preferably overnight.
4. Preheat your oven to 180°C (350°F). Place the duck on a rack in a roasting pan.
5. Roast the duck in the oven for about 1 hour. After 30 minutes, baste it with the juices collected in the pan.
6. Increase the oven temperature to 220°C (428°F) and roast for an additional 30 minutes to crisp the skin.
7. Once cooked, remove the duck from the oven and let it rest for 10 minutes before slicing.
8. Serve the sliced duck with scallions and cucumber, alongside pancakes and hoisin sauce if desired.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 15 g
• Fiber: 1 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Contains healthy fats which can promote heart health in moderation.

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