Peking Duck


4-5 lb Duck

1/4 cup Soy Sauce

1/4 cup Honey


Remove the duck from its packaging and remove all the giblets and neck from the cavity of the duck. 

Using a sharp knife make small slits all over the duck, doing so at an angle so you only cut the fat layer and not the tissue.

Fill a large stock pot 2/3 full of water and bring to a boil over a medium-high flame.

Using heat proof and water proof gloves slowly submerge half the duck in the boiling water.  When you see goose bump or should I duck bumps flip the duck over and do the same to the other half.

Place duck in a large dish and place in the refrigerator.  Allow to dry over night.

Mix the honey and soy sauce together in a small bowl.

Using your fingers and the handle of a wooden spoon loosen the skin of the duck and create a pocket under the skin.  In China they blow air between the skin and the duck to achieve this step.  Try to disconnect as much of the skin from the fat as you can. 

 Using a basting syringe, squirt the liquid under the skin of the duck.  Place duck on a rack in the dish.   Remove extra sauce from the dish.  Refrigerate for 24-48 hours.  Flip half way through to ensure it dries properly.

Tie the legs on the duck together so they don't come loose.   Place on the spit of a rotisserie.  In the rotisserie cook for 15 minutes per lb, and allow to rotate without heat for 15 minutes. 

Using a small chefs knife remove skin first then cut the meat off the bones.