Peking Duck
A famous duck dish from Beijing known for its thin, crisp skin, served with pancakes and hoisin sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Peking Duck to your week, check it against your household's allergens, and build the shopping list automatically.