Chinese

Peking Duck

Name: Peking Duck
Total time: 120 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Whole duck (5-6 lbs, ideally with head and feet attached for hanging); 3 tbsp Maltose syrup (or honey); 2 tbsp Soy sauce; 1 tbsp Chinese five-spice powder; 1 Cucumber (julienned); 4 Scallions (julienned, white and light green parts only); 1/2 cup Hoisin sauce or sweet bean sauce; 20 Thin Mandarin pancakes (store-bought or homemade)

A famous duck dish from Beijing known for its thin, crisp skin, served with pancakes and hoisin sauce.

120 minutes

Serves 4

Dinner

Contains common allergens

Soy Wheat

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Instructions

5 steps

1
Prep the Duck: Clean the duck and pat it completely dry. Carefully separate the skin from the meat by sliding your fingers or blowing air between the skin and breast meat. This ensures crispy skin.

2
Scald and Glaze: Bring a large pot of water to a rolling boil. Ladle the boiling water over the duck several times to tighten the skin. In a small bowl, mix maltose, soy sauce, and a splash of boiling water. Brush this glaze evenly over the entire duck.
3
Air Dry: Hang the glazed duck in a cool, well-ventilated area (or uncovered in the fridge) for 12-24 hours. The skin must feel entirely dry and slightly leathery to the touch before roasting.
4
Roast: Preheat the oven to 400°F (200°C). Place the duck breast-side up on a rack set over a roasting pan with a little water in the bottom. Roast for 15 minutes, then lower the heat to 350°F (175°C) and roast for another 45-60 minutes until the skin is deep mahogany and crackling crisp.
5
Rest and Serve: Let the duck rest for 15 minutes before carving. Carefully slice the crispy skin and meat. Serve on a warm platter alongside steamed thin pancakes, julienned cucumber, scallions, and hoisin sauce for assembling.

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