Ingredients:

  • 1 whole Peking duck (about 4-5 lbs / 1.8-2.3 kg), cooked and refrigerated
  • 1 tablespoon hoisin sauce (15 mL)
  • 1 tablespoon sesame oil (15 mL)
  • Water for steaming
  • Optional: 2-3 scallions, thinly sliced (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Remove the Peking duck from the refrigerator and let it sit at room temperature for about 10-15 minutes.
  3. Brush the skin with sesame oil to enhance crisper skin.
  4. Fill a pot with water and bring it to a boil. Place the duck in the steamer basket and cover. Steam for 10 minutes.
  5. Transfer the duck to a baking tray. Cover loosely with aluminum foil and roast for 10-15 minutes.
  6. Remove the foil during the last 5 minutes for extra crispiness.
  7. For an ultra-crispy finish, switch to broil mode for an additional 2-3 minutes while monitoring closely.
  8. Let the duck rest for a few minutes, then carve and serve with hoisin sauce and garnish with scallions.