北京烤鸭（挂炉/焖炉）
Crispy skin and tender meat, glossy red color, served with thin pancakes, sweet bean sauce, and scallion. A world-renowned Beijing classic, perfect for feasts.
Ingredients
13 items- Whole duck 1 (about 2kg)
- Salt 2 tablespoons
- Sichuan peppercorns 1 tablespoon
- Ginger 1 piece (30g)
- Scallions 2
- Honey 3 tablespoons
- White vinegar 2 tablespoons
- Cooking wine 1 tablespoon
- Hot water 2 tablespoons
- Thin pancakes 12
- Sweet bean sauce 1/2 bowl (100ml)
- Scallions 2
- Cucumber 1
Nutrition
Steps （8 steps）
Pat the duck dry inside and out. Rub the cavity with salt and Sichuan peppercorns, stuff with ginger and scallion sections. Refrigerate 2 hours.
Bring a large pot of water to a boil. Ladle boiling water over duck skin for about 1 minute until skin tightens. Drain.
Mix honey, vinegar, wine, and hot water into a glaze. Brush all over duck skin, repeating 3 times with 10-minute intervals.
Hang the duck in a ventilated area to dry for at least 4 hours until skin is completely dry and not tacky.
Preheat oven to 200°C (400°F). Place duck on rack, breast up, roast in lower-middle rack 30 minutes.
Remove duck, reduce temperature to 180°C (350°F), turn duck over, roast 20 minutes until skin deep red and glossy.
Insert skewer into thigh; if clear juices run, it's done. Rest 5 minutes, then carve duck into thin slices with a sharp knife.
Arrange duck slices on a plate. Serve with steamed pancakes, sweet bean sauce, scallion shreds, cucumber strips.
Tips
Ensuring the skin is completely dry before roasting is crucial for crispiness. Place a pan of water in the oven to reduce smoke. Slice the duck with a sharp knife, each piece should have both skin and meat.
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