Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Ingredients
14 items- Whole duck 1 (approx. 2.5 kg)
- Salt 1 teaspoon
- Sichuan peppercorns 1 teaspoon
- Five-spice powder 1/2 teaspoon
- Shaoxing wine 2 tablespoons
- Dark soy sauce 1 tablespoon
- Maltose 2 tablespoons
- Hot water 2 tablespoons
- Vegetable oil A little
- Cucumber 1
- Scallions 2
- Sweet bean sauce (or hoisin sauce) 3 tablespoons
- Mandarin pancakes 12
- White sesame seeds 1 teaspoon
Nutrition
Steps （9 steps）
Thoroughly pat the cleaned duck (about 2.5 kg) dry inside and out with kitchen paper towels. Use a toothpick to prick the duck skin evenly, being careful not to pierce too deeply. In a small bowl, mix 1 teaspoon salt, 1 teaspoon Sichuan peppercorns, and 1/2 teaspoon five-spice powder. Rub the mixture all over the duck inside and out, including the cavity. Drizzle 2 tablespoons Shaoxing wine and 1 tablespoon dark soy sauce over the duck and rub to coat. Refrigerate for at least 4 hours (preferably overnight), turning once for even marination.
After marinating, remove the duck from the fridge and let it come to room temperature for 30 minutes. Bring a large pot of water (about 3 liters) to a rolling boil. Holding the duck with a hook or tongs, ladle the boiling water repeatedly over the duck skin, 20-30 times on each side, until the skin tightens and turns opaque. This step is crucial for a crispy crust. Pat the duck thoroughly dry with paper towels to remove any moisture.
Prepare the glaze: in a small bowl, mix 2 tablespoons maltose with 2 tablespoons hot water until completely dissolved. Using a pastry brush, apply a thin, even layer of the glaze all over the duck skin. Hang the duck in a well-ventilated area (or use a fan) and air-dry for 2-4 hours until the skin feels completely dry and no longer tacky. The longer the air-drying, the crispier the final skin – aim for at least 3 hours.
Preheat the oven to 220°C (425°F). Place the dried duck on a wire rack set over a baking sheet lined with foil. Wrap the wing tips and drumstick ends with small pieces of foil to prevent burning. Optionally, place a small bowl of water in the bottom of the oven to create steam. Position the rack in the middle of the oven.
Roast the duck at 220°C for 30 minutes to set the color and crisp the skin. Keep an eye on it; if the skin colors too quickly, tent loosely with foil after 10 minutes. After 30 minutes, remove the duck, brush with another layer of the maltose glaze, then carefully turn the duck over (breast side down). Lower the oven temperature to 180°C and continue roasting for 20 minutes.
Remove the duck again, turn it breast side up. Brush the skin with a little vegetable oil for extra sheen. Increase the oven temperature to 200°C and roast for another 15-20 minutes, until the skin is a deep mahogany red, glossy, and very crisp. To test for doneness, insert a skewer into the thickest part of the thigh – the juices should run clear with no traces of blood.
Once done, let the duck rest for 10 minutes to allow the juices to redistribute. Using a sharp knife, first slice off the crisp skin, then carve the meat (with skin attached) into thin pieces, about 5 cm by 3 cm each. Arrange the slices on a pre-warmed platter, reassembling the shape of the duck, and sprinkle with a pinch of white sesame seeds if using.
Prepare the accompaniments: cut the cucumber into thin 5 cm long strips. Cut the white part of the scallions into similar thin strips. Place the sweet bean sauce in a small bowl, optionally mixing in 1 teaspoon sugar and a few drops of sesame oil, then steam for 5 minutes to deepen the flavor. Steam the mandarin pancakes for 2-3 minutes (or microwave on high for 30 seconds) and keep them covered with a damp cloth to stay soft.
Serve the sliced duck with the cucumber strips, scallion strips, sweet bean sauce, and warm pancakes. To eat, take a pancake, place 2-3 slices of duck along with some cucumber and scallion strips, add a dab of sauce, and roll it up. The soft pancake, crisp duck skin, tender meat, and savory-sweet sauce create an unforgettable combination.
Tips
1. The longer the air-drying, the crispier the skin – at least 3 hours or even overnight. 2. Make sure the water is truly boiling when scalding the duck; this tightens the skin effectively. 3. Apply the maltose glaze thinly and evenly; too thick a layer can burn and affect the color. 4. Watch the duck while roasting; if the skin browns too fast, cover loosely with foil. 5. Use a very sharp knife for slicing to ensure each piece has both skin and meat for the best texture.
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