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Le Chaudron recipe
Canard laqué pékinois
Peking duck
⏱ 90 minServes 4Hard620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1whole duck (2 kg / 4½ lb)
4 tbsphoney
3 tbspsoy sauce
16Chinese pancakes
1cucumber, cut into thin sticks
6scallions, cut into strips
6 tbsphoisin sauce
- 1 whole duck (2 kg / 4½ lb)
- 4 tbsp honey
- 3 tbsp soy sauce
- 16 Chinese pancakes
- 1 cucumber, cut into thin sticks
- 6 scallions, cut into strips
- 6 tbsp hoisin sauce
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pour boiling water over the duck, then pat thoroughly dry so the skin tightens.
- Mix the honey and soy sauce and brush generously all over the skin.
- Let the duck dry in the fridge for 30 minutes.
- Roast at 180°C (350°F) for 60 minutes, basting often, until the skin is crisp and amber.
- Slice the meat and crispy skin thinly and arrange on a warm platter.
- Fill each pancake with duck, cucumber, scallion and a little hoisin, then roll up.
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