Recipes Peking Duck Motimoto Asia Disney Springs – The Landing


Dry Rub

2 oz salt
1 oz sugar
1 oz star anise
1 oz bay leaf
1 oz Szechuan peppercorn
1 oz five spice

Peking Duck Brine

2 cups water
½ cup honey
½ cup vinegar
1 oz cooking wine

Apricot Glaze

2 cups apricot jam
1 cup sweet chili sauce
1 cup rice vinegar


Rub the duck under the skin with dry rub, mix all the ingredients for the brine heat up to incorporate.

Allow brine to cool down but still warm and brine the duck for a couple of minutes. Take out of brine and allow to sit to air dry.

Put the oven to 356F and cook for 1 hour.

Serve with Apricot glaze, julienne cucumbers, scallions and Hoisin Sauce.