Peking Duck
A masterpiece of Chinese cuisine, Peking Duck features crispy skin and tender meat, served with pancakes, cucumber sticks, scallions, and sweet bean sauce.
Ingredients
12 items- Whole duck 1 (about 2.5 kg)
- Maltose 3 tablespoons
- White vinegar 2 tablespoons
- Cooking wine 2 tablespoons
- Five-spice powder 1 teaspoon
- Salt 2 teaspoons
- Ginger 1 piece (30g)
- Green onions 2 stalks
- Cucumbers 2
- Scallions 3 stalks
- Sweet bean sauce 1/2 cup (100ml)
- Mandarin pancakes 20 pieces
Nutrition
Steps （9 steps）
Clean the duck thoroughly, pat dry inside and out. Pour boiling water over the skin starting from the neck to tighten it, then drain.
Mix 2 teaspoons salt, 1 teaspoon five-spice powder, and 2 tablespoons cooking wine. Rub all over the duck, inside and out. Stuff ginger and green onion sections into the cavity. Marinate for 2 hours.
Combine 3 tablespoons maltose, 2 tablespoons white vinegar, and 1 tablespoon boiling water. Brush the glaze evenly over the duck skin. Let it dry slightly, then apply a second coat.
Hang the duck in a ventilated area or place it on a wire rack to air-dry for at least 4 hours until the skin is completely dry – essential for crispiness.
Preheat oven to 200°C (400°F). Line a baking sheet with foil and place on the lower rack. Put the duck on a roasting rack, breast side up.
Roast the duck in the middle rack for 30 minutes. Turn it over and roast for another 20 minutes. Turn back to breast side up and roast 10 minutes more until the skin is deep reddish-brown and sizzling.
Insert an instant-read thermometer into the thickest part of the thigh; 74°C (165°F) means it's done. Alternatively, pierce with a skewer – juices should run clear.
Remove the duck and let rest for 5 minutes. Slice the skin and meat into thin pieces using a sharp knife, arrange neatly on a platter.
Cut cucumbers into sticks, shred scallions, and serve sweet bean sauce in small bowls. Heat pancakes in a steamer or microwave and serve together with the duck and accompaniments.
Tips
Key to crispy skin: apply maltose glaze evenly and dry thoroughly. Do not open oven door during roasting. Adjust temperature based on your oven. Best enjoyed wrapped in pancakes with sauce and vegetables.
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