Grilled Peking Duck
Submitted by soosrose
Grilled Peking duck with a soy, honey, and turmeric glaze ladled over the skin, then air-dried for hours before slow-grilling to crackling perfection. A showstopper worth the wait.
YIELD
4 servingsPREP
40 minCOOK
READY
8 hrsPeking duck on a grill. It takes planning, but the payoff is skin so crisp it shatters when you cut into it.
The process starts with a hot soy, honey, and turmeric mixture ladled over the whole trussed bird. That ladling step does something crucial: it tightens the skin and gives it a golden, lacquered look before the duck even hits the grill. Then comes the drying. Hang the duck in a cool, breezy spot for four to six hours, or park it on a wire rack in the fridge overnight. That dry skin is what crisps up during grilling.
The duck grills breast-side down over indirect heat with a water-filled drip pan underneath. Meanwhile, the leftover soy sauce mixture boils down over direct coals until it reduces by half into a concentrated dipping sauce. Strain it through a fine sieve and you’ve got liquid gold.
Kitchen Tips
- The drying step is key. Skip it and the skin steams instead of crisping. Overnight in the fridge is the easiest approach.
- Truss the duck tight and make a string handle for easy ladling. You’ll be turning and basting a slippery bird over a hot pan.
- Keep the drip pan filled with about half an inch of water throughout grilling. It catches fat and prevents flare-ups.
- Reserve the giblets and neck for stock. Duck stock has incredible body.
Variations
- Swap honey for hoisin sauce in the glaze for a more traditional Peking flavor.
- Add star anise and cinnamon stick to the soy mixture for a five-spice note.
- Serve with thin pancakes, sliced scallions, and cucumber for a classic Peking duck presentation.
Ingredients
Directions
In a wide shallow pan or large deep skillet, combine all ingredients except the duck.
Bring to a boil, then reduce heat to low and simmer five minutes.
Meanwhile, rinse the duck; remove giblets and neck, reserving for soup.
Truss the duck, making a handle of the string.
Place the pan with the hot soy mixture in the sink.
Holding the duck by the handle over the pan, ladle hot soy mixture on all sides until the skin has a “cooked” look.
Hang duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin.
Or, place duck on a wire rack over a pan and refrigerate overnight.
Pour leftover mixture in an oven-proof saucepan.
Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan.
Place pan in the center of grill; cover and grill for 1½ to 1¾ hours using over deep drip pan containing ½ inch water.
Place soy mixture over direct coals and boil to reduce by half.
Strain soy mixture through a fine sieve and serve with duckling.
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