📝 About This Recipe
Experience the pinnacle of Chinese culinary artistry with this authentic Peking Duck, a dish that dates back to the Yuan Dynasty. This recipe focuses on achieving the legendary glass-like, lacquered skin and succulent, aromatic meat that has defined Beijing's royal banquets for centuries. By utilizing a traditional air-drying and glazing technique, you can recreate this masterpiece in your own kitchen for a truly unforgettable dining experience.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Duck (fresh, with head and neck if possible, giblets removed)
- 1 tablespoon Kosher Salt (for cleaning and seasoning)
The Scalding & Blanching Liquid
- 8 cups Water
- 3 slices Ginger (thick cut)
- 2 whole Star Anise
The Lacquer Glaze
- 1/2 cup Maltose or Honey (Maltose provides the most authentic shine)
- 3 tablespoons Red Wine Vinegar (helps tighten the skin)
- 2 tablespoons Shaoxing Wine (or dry sherry)
- 1 tablespoon Soy Sauce (for deep amber color)
For Serving
- 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 parts only, julienned into brushes)
👨🍳 Instructions
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1
Clean the duck thoroughly under cold water and pat extremely dry with paper towels. Remove any excess fat from the cavity.
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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 or vent. Blow air in to inflate the duck like a balloon; this ensures the skin renders beautifully crisp and stays separate from the meat.
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3
Bring the blanching liquid (water, ginger, star anise) to a rolling boil in a large pot. Hold the duck by the neck over the sink and carefully ladle the boiling water over every inch of the skin until it tightens and turns slightly translucent.
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4
In a small saucepan, melt the maltose (or honey) with the vinegar, Shaoxing wine, and soy sauce over low heat until fully combined and liquid.
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5
Brush the warm lacquer glaze evenly over the entire duck. Let it dry for 10 minutes, then apply a second coat for a deeper color.
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6
Hang the duck in a cool, breezy place or place it on a wire rack over a baking sheet in the refrigerator. Let it air-dry uncovered for at least 24 hours (up to 48). The skin should feel like parchment paper before cooking.
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7
Preheat your oven to 375°F (190°C). Place the duck breast-side up on a roasting rack set inside a deep pan filled with 1 inch of water (to prevent drippings from smoking).
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8
Roast for 30 minutes at 375°F, then lower the temperature to 325°F (160°C) and roast for another 45-60 minutes. The internal temperature should reach 165°F at the thickest part of the thigh.
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9
During the last 10 minutes, increase the heat back to 400°F (200°C) to maximize the crunch of the skin, watching closely to ensure it doesn't burn.
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10
Remove from the oven and let the duck 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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11
Carve the duck by first slicing off the crispy skin into bite-sized rectangles, then slicing the meat thinly. Traditionally, each slice should contain both skin and meat.
💡 Chef's Tips
The secret to the crispiest skin is absolute dryness; use a hair dryer on the 'cool' setting if your kitchen is humid to speed up the drying process. If using maltose, microwave the jar for 20 seconds first, as it is extremely thick and difficult to pour at room temperature. Always roast the duck on a rack; if it sits in its own rendered fat, the bottom skin will become soggy instead of crisp. Do not skip the resting period, or the precious juices will run out, leaving the breast meat dry. Save the duck carcass to make a rich, flavorful bone broth or congee the next day.
🍽️ Serving Suggestions
Serve with warm, paper-thin Mandarin pancakes kept in a bamboo steamer. Pair with a chilled, off-dry Riesling or a classic Pinot Noir to cut through the richness of the duck fat. Provide a small dish of granulated sugar—dipping the purest pieces of crispy skin into sugar is a traditional Beijing delicacy. Include a side of pickled daikon or ginger to provide a refreshing acidic contrast to the savory hoisin sauce. Hot jasmine or oolong tea is the perfect non-alcoholic accompaniment to aid digestion.