Nyonya Cooking

Peking Duck with Potato Dumplings

Delicious Christmas duck recipe with Southeast Asian flavours and traditional German Christmas elements. This dish could easily be the family’s yearly tradition to a delightful meal.

5 stars
Grace
Grace

Preparation 30 mins
 Cooking 120 mins

Main

Grilled duck with Potato Dumplings, Christmas Asian Duck Dish

Malaysian, Singaporean

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Christmas has never been significant for my family and I back in Malaysia. However, since coming to Germany, Christmas has always been a day to celebrate along with delicious food. Over here, one will be able to enjoy various Christmas dishes in the beginning of December. One of the most popular dishes is goose (I wrongly mentioned turkey in the video) served with red cabbage and potato dumplings which are also known as Knödel. Accompanied with mushroom sauce, this dish simply screams Christmas!

As I am a big fan of Asian flavours, I decided to give this traditional German dish a twist and a makeover, an Asian makeover to be exact. It is my dream to create authentic Peking duck in my kitchen with the limited utensils I have and it would not be an easy journey as it would take days.

I learned a lot as I experimented and decided that the flavours could be recreated for this fusion dish. I tried making the skin of the duck as dry as possible so that it would be crispy and have the whole dish perked with some spiciness too. I think it is the Malaysian in me that was unable to let this dish passed without the spicy factor. The sweetness of the 'hoisin' orange juice gravy together with the spicy and sourish Chinese cabbage along with the soft potato dumplings were the perfect combination for the Peking duck.

This recipe is also a short cut version of the authentic Peking duck and if you like, it can be served as it is. I had fun creating this recipe and thought that it would be a great compromise for Asian families who enjoy Christmas dishes but are not familiar with the western flavours. You need to give this a try.

To save time, you can prepare the potato dumplings (without boiling them) and vegetables a day earlier. Just keep them refrigerated until it is time to reheat them to be served. That would really make things easier if you are planning to cook this dish for a gathering.

Ingredients

Servings:  
1 tsp
hoisin sauce
1 tsp
soy sauce
1 tsp
five spice powder
0.1 cm
ginger
2 tsp
sugar
1
garlic clove(s)
2 tsp
baking powder
2 tsp
salt
1 1⁄2 tbsp
soy sauce
8 tbsp
water
500 g
potatoes
50 g
tapioca flour
50 g
wheat flour
1
egg(s)
2 1⁄2
scallions
1⁄2 tsp
ginger
6 cups
Chinese cabbage
1 tbsp
korean chilli paste
1 1⁄2 tbsp
white vinegar
1
yellow onion(s)
4 tbsp
hoisin sauce
1
cinnamon stick(s)
2
clove(s)
1
bay leaf
1 cup
orange juice

Steps to Prepare

Peking Duck with Potato Dumplings Step 1

Step 1 of 8

    • 1 tsp hoisin sauce
    • 1 tsp soy sauce
    • 1 tsp five spice powder
    • 0.1 cm ginger
    • 1 tsp sugar
    • 1⁄2 garlic clove(s)

Pour 'hoisin' sauce, soy sauce, five-spice powder, garlic, ginger and sugar into a bowl. Mix well.

Peking Duck with Potato Dumplings Step 2

Step 2 of 8

    • 1 tsp baking powder
    • 1 tsp salt

Rub duck skin with baking powder and salt. Prick skin of duck with a fork or knife. Then, carefully separate the skin of the duck from the flesh. Prick the flesh of the duck with a knife and spread marinade on it.

Peking Duck with Potato Dumplings Step 3

Step 3 of 8

    • 1 tsp baking powder

Join the drumsticks together using bamboo sticks with the bottom part facing one another. Dab skin of the duck dry with paper towel and rub 1 teaspoon of baking powder on the skin. Switch on the oven fan and place duck into oven for at least 30 minutes. The oven should not be heated at this point in time.

Peking Duck with Potato Dumplings Step 4

Step 4 of 8

    • 1 1⁄2 tbsp soy sauce
    • 6 tbsp water

Meanwhile, mix soy sauce and water in a pan. Cook mixture until it thickens. When the mixture cools down, brush it over the skin of the duck.

Peking Duck with Potato Dumplings Step 5

Step 5 of 8

Preheat oven to 200 degrees Celcius and bake duck for 20 minutes. Then turn the duck over and bake for another 20 minutes. Each time the duck is brought out, brush the skin with the soy sauce maltose mixture. Lastly, bake duck for another 10 minutes at 160 degrees Celsius.

Peking Duck with Potato Dumplings Step 6

Step 6 of 8

    • 500 g potatoes
    • 50 g tapioca flour
    • 50 g wheat flour
    • 1 egg(s)
    • 1 scallions
    • 1⁄2 tsp salt

Prepare potatoes dumplings by boiling potatoes until soft. Mash softened potatoes and add the rest of the ingredients in (C) to create a dough. Separate the dough into 6 dumplings and cook them in a pot of boiling water with a pinch of salt until they float.

Peking Duck with Potato Dumplings Step 7

Step 7 of 8

    • 1⁄2 garlic clove(s)
    • 1⁄2 tsp ginger
    • 6 cup Chinese cabbage
    • 1 tbsp korean chilli paste
    • 2 tbsp water
    • 1 1⁄2 tbsp white vinegar
    • 1 scallions
    • 1⁄2 tsp salt
    • 1 tsp sugar
    • 1 yellow onion(s)
    • 4 tbsp hoisin sauce
    • 1 cinnamon stick(s)
    • 2 clove(s)
    • 1 bay leaf
    • 1 cup orange juice

To prepare the spicy and sour cabbage, stir-fry garlic and ginger until fragrant in the oil rendered from the duck's fats. Then, add chopped Chinese cabbage, Korean chilli paste and water. When Chinese cabbage is almost soft, add scallions and vinegar. To make the duck gravy, use the oil rendered from the duck's fats to caramelize the onions. Then, add orange juice, bay leaves, cinnamon stick and cloves. Allow the gravy to simmer at low heat for 2-3 minutes.

Peking Duck with Potato Dumplings Step 8

Step 8 of 8

    • 1⁄2 scallions

Optionally, you may pan fry the potato dumplings. Serve duck with all the prepared side dishes and fresh scallions.

Published: December 18, 2016

2 Discussions

dorian khoo
3 years ago

dorian khoo

Grace.. NO No No!!.. never prick the skin.. !! this makes you loose all that georgeous sweet, slimey fat texture and flavour !!.. lol. Doing this also removes the fatty 'protective' layer that helps keep the underlying meat that little bit more moist..I have never seen chinese style duck ever being skin pricked !! My Njonya grandmother would have scolded me if I pricked the skin.. haahaaa.. Keep up your great work.. love your channel !!

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

Great tip! Do you have a recipe to share? Post it up for us too!

dorian khoo
3 years ago

dorian khoo

Haahaaa.. Can cook a great many dishes, but I cook by feeling, experience, ongoing tasting and imagination.. plus of course use what I have available, so very rarely stick to one way of doing a dish... eg just recently made a curry oxtail soup that was to die for based on curry laksa idea, but used a rendang paste as a base. I will post pics bit later for you to see...OMG it was sooo delicious, that I know even my Granny ( we used to call Amah ) would have approved..lol !!

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

Sounds so yummy! You have to share with us your recipes. Here's the link to upload your first recipe: https://www.nyonyacooking.com/recipes/create

Clasina Harman
4 years ago

Clasina Harman

Your recipes does not include the duck, is the duck whole or cut up?

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

This recipe uses the drumsticks.

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