Braised Beijing Duck with Hoisin Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich, tender duck slow-braised and finished with a sweet and savory hoisin glaze, capturing the essence of Beijing’s iconic flavors. This chinese-inspired dumplings ready in about 145 minutes pairs whole duck, hoisin sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 70 min Cook: 75 min Serves 6 Chinese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 1 tsp five-spice powder evenly over the 1.5 kg whole duck, then marinate with 3 tbsp soy sauce and 2 tbsp Shaoxing wine for at least 1 hour in the refrigerator.
  2. Step 2: In a large pot, place the duck breast-side down with 3 slices ginger and 3 stalks scallions, add 1 cup water, cover, and simmer gently over low heat for 1 hour until tender.
  3. Step 3: Preheat oven to 400°F (200°C). Mix 4 tbsp hoisin sauce with 2 tbsp honey, then brush this glaze all over the duck.
  4. Step 4: Transfer the duck to a roasting pan and roast for 15 minutes until the skin is caramelized and sticky. Let rest for 10 minutes before slicing and serving.

Frequently asked questions

How long does Braised Beijing Duck with Hoisin Glaze take to make?

Total time is about 145 minutes (70 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Beijing Duck with Hoisin Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole duck from drying out.

Can I substitute ingredients in Braised Beijing Duck with Hoisin Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Beijing Duck with Hoisin Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Beijing Duck with Hoisin Glaze?

Chinese dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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