Peking Duck-Inspired Ground Duck Meatloaf
I have been committed to the perfection of this Peking duck-inspired ground duck meatloaf for a while now. There’s just something about Peking duck. The crispy skin. The hoisin sauce. The pancakes.
While this duck meatloaf doesn’t include those beloved pancakes, it does have all of the flavor reminiscent of your favorite Peking duck. I’ve just translated it to an easier form for everyday cooking.
I’m a believer that you can turn most any dish into meatloaf. Just take the easy-to-remember starting ratio for meatballs and meatloaves: one pound of ground meat + one egg + one half cup of breadcrumbs or equivalent. Then add spices and fillings to give your meatloaf its character.
Of course there are green onions. And a hoisin sauce glaze. And then there are other things, like some ginger and garlic and a bit of five spice powder, that you might not consider classic.
I’ve used both breadcrumbs and cooked brown rice in this ground duck meatloaf recipe. They both serve as filled to absorb the duck juices so the meatloaf remains moist but not mushy.
Once the meatloaf mixture has been packed into the pan, the top is brushed with a thin layer of vegetable oil to give it a nice crisp top crust. You can serve as is, or glaze it with more hoisin sauce. Just be sure to let it sit, covered, out of the oven for a few minutes before cutting and serving.
The toasted slivered almonds might not be traditional, but I love the extra crunch they give. You could also top this meatloaf with chopped cucumber, which is a more traditional garnish for Peking duck.
FAQs about this Peking duck-inspired meatloaf?
I have been able to find packs of frozen ground duck (12 and 16oz) in the meat section of my regular grocery store.
All poultry is considered white meat based on myoglobin content in their muscle. However, duck meat has more myoglobin than either chicken or turkey and is definitely dark meat.
It’s all relative. Duck is fattier than either chicken or turkey, which is why it’s more flavorful. But it’s healthier than beef and other red meats. In addition, much of the duck fat is associated with the skin and so can be avoided if desired
I served this most recently with extra brown rice and a kohlrabi coleslaw. But I’ve also served it with scallion pancakes and a quick cucumber pickle.
Peking Duck is named after the capital of the People’s Republic of China. Before the pinyin transliteration method was adopted in the 1940s, Beijing was known as Peking.
Both duck recipes involve roasting whole ducks. However, the focus of the Peking duck is on the duck and the crispy skin, whereas Cantonese duck is often stuffed with ginger, green onions, and other spices and flavoring.
Peking Duck is often paired with fruity, red wines to bring out the sweet flavors, but meatloaf to me calls for beer or a martini.
Yes, meatloaf, just like meatballs, freeze and reheat beautifully. Just defrost it in the refrigerator and steam, or wrap it in foil and bake it in the oven.
Peking duck-inspired ground duck meatloaf
- 1 1/2 lb ground duck
- 2 eggs, lightly beaten
- 1 cup panko or other dried breadcrumbs
- 1 cup cooked brown or white rice
- 3 green onions, chopped plus more for garnish
- 1/2 celery rib, chopped fine
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/3 cup hoisin sauce plus more to glaze the meatloaf, if desired
- 2 tsp soy sauce
- 1 tsp salt
- 1/2 tsp Chinese five spice powder
- 1/4 tsp black pepper
- 1/4 tsp chile paste
- 1 tbsp neutral vegetable oil for brushing the top of meatloaf
- 1/4 cup slivered almonds, toasted for garnish
- Preheat oven to 400°F.
- Mix all of the ingredients together with a spoon except for the ground duck, vegetable oil, and almonds. Then gently mix in the duck by hand.
- Pack the mixture into a meatloaf pan (ideal because the fat drains down) or shape it into a loaf in a cast iron skillet.
- Brush the top with the vegetable oil.
- Bake for ~30 minutes, until the internal temperature is 165°F.
- If using the hoisin glaze, brush the glaze on to the top of the meatloaf, and continue baking for 5 minutes.
- Remove the meatloaf from the oven and let stand for 5-10 minutes prior to cutting and serving. Garnish with chopped green onions and the toasted slivered almonds.
If you make this ground duck meatloaf, or if you want to see more duck recipes, please comment and/or share a pic!
Sign me up for the uglyducklingbakery newsletter!