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China Recipe - The Peking Duck with Roasted Cashew & Vegetables



  • 1 Duck, about 5.5lb 
  • 2 Tbsp fine salt 
  • 6 cups Water 
  • For the syrup 
  • 2 Tbsp Maltose 
  • 1/2 cup Hot Water 
  • 1 tsp Vinegar 
  • For the stuffing 
  • 2 Stalks Scallions 
  • 1 head peeled garlic 
  • 2 Apples seeded and quartered 
  • 4 Star Anise 
  • 4 Bay leaves 
  • 2 Cinnamon sticks 

For the sauce: 

  • 3 Tbsp Sweet Bean Sauce, also known as (Tian Mian Jiang) 
  • 1 tsp Sugar 


Prepare the Duck 

  • If feather ends are on the skin, you can remove them with a tweezer. 
  • Pat dry the Duck with a paper towel, then rub the salt over the skin and the cavity. Put the Duck over a wire rack with a tray underneath to collect any drips. Let rest on the counter for 1 hour. 
  • Bring (about 6 cups) water to a boil; use a deep tray or a wire rack over the sink to collect the water.  Then gently pour it over the entire duck skin, flip over and do the other side. 
  • For the syrup, mix in a bowl, mix maltose with hot water and vinegar until completely dissolved. Brush a layer of the mixture over the duck skin.  Let rest in the fridge for 1 hour, then brush another layer.  

Roast the Duck 

  • Preheat oven to 390°F.  Place the rack in the middle of the oven. 
  • Put all the stuffing ingredients - scallions, garlic, apples, star anise, cinnamon sticks, and bay leaves into the cavity.  Use toothpicks or skewers to seal the openings of the cavity. 
  •   Put the Duck on a wire rack with a roasting tray and the breast side facing up.  Cook for 15 minutes. 
  • Lower the temperature to 350°F. Remove Duck and cover the tip of the wings and the end of the legs using aluminum foil. Continue cooking for a further 60 minutes. Keep drippings from the cooking; they will be used. 
  • Check the doneness by inserting an instant-read thermometer into the thickest part of the Duck (the inner thigh area near the breast). The temperature should be no lower than 165F°. 

 Serve the Duck  

  • Let the duck rest on the counter for 15 minutes. 
  • In a small bowl, take 1/2 Tbsp of duck fat collected during roasting to a pan.  Add sweet bean sauce and sugar.  Mix and simmer over low heat until tiny bubbles appear. Transfer to a small serving dish and whisk to incorporate the sauce and oil fully. 
  • Steam the pancakes for 3 minutes to warm up if they’re cold.  Slice the Duck into pieces. 

Pan roasted Vegetables with dipping Sauce 


  • 4 Tbsp Sesame Oil 
  • 1/2 a Green Bell Pepper chopped 
  • 1/2 a Red Bell Pepper chopped 
  • 1/2 cup raw Cashews 
  • 1 – 1 1/2 cup Broccoli 
  • 1 – 1 1/2 cup Cauliflower 
  • 1 – 1 1/2 cup Snow peas 
  • 1 – 1 1/2 cups Carrots  
  • 1/2 teaspoon Kosher Salt 
  • 1 teaspoon Ground Black Pepper 
  • 1 tsp Sesame Seeds for garnish 
  • 1/4 cup Scallions julienned for garnish

For dipping Sauce:

  • 1/4 cup Hoisin Sauce 
  • 1 Tbsp Dark Soy Sauce 
  • 1Tbsp Rice Wine Vinegar 
  • 1 tsp Sriracha 
  • 2 Tbsp Sugar 
  • 6-7 cloves Garlic minced 

Roasting Instructions:

  • Preheat the oven to 400⁰ degrees. 
  • In a small bowl, combine the Sesame Oil, Kosher Salt, and Ground Black Pepper and set aside. 
  • Add chopped Bell Peppers, raw cashews, broccoli, cauliflower, snow peas, and carrots to a sheet pan.  Drizzle the Sesame oil mix over the vegetables and toss with your hands for an even coating. Once coated, level the vegetables and place them in 400⁰ degree oven, and roast for about 10 minutes or until they reach your desired texture. 

For dipping Sauce:

Add to a small pan Hoisin Sauce, Dark Soy Sauce, Rice Wine Vinegar, Sriracha, Sugar, cloves Garlic minced. Bring to a boil and then turn down to a low simmer. Cook for 4-6 minutes until it thickens and coats the back of a spoon. Watch the sauce to make sure it doesn’t burn. Sprinkle with sesame Seeds, Scallions, and serve hot with white rice.


Nutrition Facts  Amount per serving % Daily Value
Servings 4
Calories 970
Total Fat 49.3g  63%
Saturated Fat 9.7g  48%
Cholesterol 80mg  27%
Sodium 7390mg  321%
Total Carbohydrate 109.9g  40%
Dietary Fiber 13g  47%
Total Sugars 61g
Protein 31.3g
Vitamin D 0mcg 0%
Calcium 239mg  18%
Iron 12mg  68%
Potassium 1439mg 





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