📝 About This Recipe
Experience the pinnacle of Chinese culinary artistry with this authentic Peking Duck, featuring lacquered, glass-like skin and succulent, tender meat. This legendary dish dates back to the Yuan Dynasty and is celebrated for its complex preparation that involves air-drying the skin to achieve an incomparable crunch. Served with delicate handmade pancakes and a savory-sweet hoisin glaze, it is a masterpiece of texture and tradition that brings the essence of a Beijing banquet into your home kitchen.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin Duck (head and neck on if possible, giblets removed)
- 1 tablespoon Kosher Salt (for internal seasoning)
Scalding & Glazing Liquid
- 8 cups Water
- 1/2 cup Maltose or Honey (maltose provides the most authentic shine)
- 1/4 cup Red Rice Vinegar (can substitute with Shaoxing wine and white vinegar)
- 2 tablespoons Soy Sauce (light soy sauce preferred)
- 2 pieces Star Anise (whole)
Accompaniments
- 20 pieces Mandarin Pancakes (steamed until soft)
- 1/2 cup Hoisin Sauce (mixed with a teaspoon of sesame oil)
- 1 large Cucumber (deseeded and cut into matchsticks)
- 6 stalks Scallions (white and light green parts only, shredded)
👨🍳 Instructions
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1
Thoroughly rinse the duck and pat it extremely dry with paper towels inside and out. Remove any excess fat from the cavity and neck area.
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2
Carefully separate the skin from the meat by inserting a straw or a small air pump under the skin at the neck and tail, blowing air to loosen the skin without tearing it. This 'inflating' ensures the fat renders out and the skin becomes crispy.
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3
In a large pot, bring the water, maltose, vinegar, soy sauce, and star anise to a rolling boil. Stir until the maltose is completely dissolved.
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4
Place the duck on a rack over a sink. Carefully ladle the boiling glazing liquid over the entire surface of the duck multiple times. The skin should tighten and turn a pale tan color.
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5
Pat the duck dry again. Tie a string around the neck and hang the duck in a cool, breezy place, or place it on a wire rack over a baking sheet in the refrigerator, uncovered, for 24 to 48 hours. The skin must feel like parchment paper before cooking.
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6
Preheat your oven to 350°F (175°C). Place the duck breast-side up on a roasting rack set inside a deep pan containing 1 inch of water (to prevent drippings from smoking).
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7
Roast for 45 minutes. Carefully flip the duck onto its breast and roast for another 30 minutes to ensure even browning.
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8
Flip the duck back to breast-side up. Increase the oven temperature to 425°F (220°C) and roast for a final 15-20 minutes until the skin is deep mahogany and translucent.
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9
Remove the duck from the oven and let it rest for at least 15-20 minutes. This allows the juices to redistribute so the meat stays moist while you carve.
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10
To carve, use a very sharp knife to first slice off the crispy skin into bite-sized rectangles. Then, slice the meat into thin strips.
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11
Steam your Mandarin pancakes for 2-3 minutes until warm and pliable. Arrange the skin, meat, scallions, and cucumbers on a platter.
💡 Chef's Tips
For the crispiest skin, do not skip the 24-hour drying period; humidity is the enemy of a good Peking duck. If you don't have a hook to hang the duck, a vertical poultry roaster or an empty beer can covered in foil works perfectly in the fridge. Maltose is very sticky; microwave it for 20 seconds to make it easier to pour and measure. Avoid poking the skin during the roasting process, as escaping juices will steam the skin and make it soggy.
🍽️ Serving Suggestions
Serve with a side of hot, clear duck bone soup made from the remaining carcass. Pair with a light, off-dry Riesling or a classic Pinot Noir to cut through the richness of the duck fat. Offer a small dish of granulated sugar for dipping the extra-crispy skin pieces—a traditional Beijing delicacy. Include a side of pickled ginger or radish to provide a refreshing acidic contrast to the savory hoisin.