This Peking Duck Chowder takes the beloved flavors of the classic Chinese dish—crispy skin, hoisin, and five-spice—and transforms them into a rich, creamy, and deeply comforting soup. It’s a clever way to use leftover duck (or a store-bought rotisserie duck) and turns it into a hearty meal that feels both familiar and exciting. The combination of savory duck, sweet hoisin, and tender potatoes in a velvety broth is pure comfort in a bowl.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 celery stalks, diced (about 1 cup / 100 g)
- 2 medium carrots, peeled and diced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 1 teaspoon Chinese five-spice powder
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) chicken or duck stock
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 2 cups / 300 g)
- 3 cups (about 450 g) cooked Peking duck meat, shredded (skin and meat, roughly chopped)
- 2 tablespoons (30 ml) hoisin sauce
- 1 tablespoon (15 ml) soy sauce
- Salt and freshly ground black pepper, to taste
- For garnish: sliced green onions, crispy duck skin (if reserved), a drizzle of hoisin or sriracha
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.
- Add the garlic, ginger, and five-spice powder. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the chicken stock while whisking to avoid lumps. Add the milk and heavy cream. Bring the mixture to a gentle simmer.
- Add the diced potatoes. Reduce heat to low, cover, and let simmer until the potatoes are tender, about 15–20 minutes.
- Stir in the shredded duck meat, hoisin sauce, and soy sauce. Cook for another 5–10 minutes, until the duck is heated through. The soup should be thick and creamy. If it’s too thick, add a splash of stock or milk.
- Season with salt and pepper to taste. Remember that hoisin and soy are salty, so taste before adding salt.
- Ladle into bowls and garnish with green onions, crispy duck skin (if you have it), and an extra drizzle of hoisin or sriracha for heat.
Tips
- Substitutions: No Peking duck? Use leftover roast duck, or even a store-bought rotisserie chicken. The flavor will be different but still delicious. For a lighter version, use half-and-half instead of heavy cream.
- Make it gluten-free: Use gluten-free all-purpose flour or cornstarch (mixed with a little cold water) to thicken. Use tamari instead of soy sauce.
- Don’t boil the milk: Keep the soup at a gentle simmer after adding the dairy. Boiling can cause it to curdle.
- Crispy skin trick: If you have duck skin, crisp it separately in a dry skillet over medium heat until fat renders and skin is crunchy. Use it as a garnish for texture.
Serving Suggestions
Serve this chowder with a side of crusty bread or warm dinner rolls for dipping. A simple green salad with a light vinaigrette balances the richness. For a fuller meal, offer steamed rice or noodles on the side. A drizzle of chili crisp or sriracha adds a nice kick for those who like heat.
Variations
- Vegetable-Packed: Add corn kernels, peas, or chopped bok choy during the last 5 minutes of cooking.
- Spicy: Stir in 1–2 tablespoons of sambal oelek or chili garlic sauce with the hoisin.
- Noodle Chowder: Add cooked egg noodles or rice noodles directly to the soup just before serving.
- Smoky Twist: Replace the five-spice with smoked paprika and add a dash of liquid smoke for a barbecue-inspired version.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. The chowder will thicken as it sits; add a little milk or stock when reheating. Reheat gently on the stovetop over medium-low heat, stirring frequently, until heated through to 165°F (74°C). You can also microwave individual portions in 30-second intervals, stirring in between. Avoid freezing, as the dairy and potatoes can become grainy and watery upon thawing.
Frequently Asked Questions
Can I use raw duck instead of cooked? Yes. If using raw duck, cut it into small pieces and brown it in the pot before adding the vegetables. Then continue with the recipe. Ensure the duck reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
What is Peking duck? Peking duck is a famous Chinese dish known for its crispy skin and tender meat, traditionally served with pancakes, hoisin sauce, and scallions. For this chowder, you can use leftover takeout Peking duck or any roasted duck.
Can I make this chowder ahead of time? Yes, you can make it a day ahead. The flavors meld beautifully overnight. Store it in the refrigerator and reheat gently. You may need to add a bit of liquid to thin it out.
How do I get crispy duck skin for garnish? If you have duck skin with some fat, place it in a cold skillet and heat over medium-low. Render the fat slowly until the skin is golden and crisp. Drain on paper towels and chop.
Is this chowder spicy? The base recipe is not spicy, but it has a warm, aromatic five-spice flavor. The heat comes only from optional garnishes like sriracha or chili crisp.
Can I use a different type of milk? Yes, you can use 2% or whole milk, but the chowder will be less rich. Non-dairy milks like oat or coconut milk can also work, but they will change the flavor and may not thicken as well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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