📝 About This Recipe
Tracing its lineage back to the Yuan Dynasty, Peking Duck is the crown jewel of Chinese imperial cuisine, celebrated for its paper-thin, crackling skin and tender, aromatic meat. This recipe utilizes the traditional air-drying and glazing technique to achieve that signature mahogany sheen and shatter-crisp texture. Served with delicate spring pancakes and a savory-sweet hoisin dip, it offers a sophisticated balance of rich flavors and refreshing textures that define fine dining.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin Duck (thoroughly cleaned, neck and wingtips removed)
- 1 tablespoon Kosher Salt (for internal seasoning)
The Scalding & Glaze
- 8 cups Water (for scalding)
- 1/2 cup Maltose or Honey (maltose is more authentic for a lacquered finish)
- 2 tablespoons Rice Vinegar
- 1 tablespoon Shaoxing Wine
Aromatics (for the cavity)
- 3 whole Star Anise
- 4 slices Ginger (thickly sliced)
- 3 stalks Green Onions (knotted)
Accompaniments
- 20 pieces Mandarin Pancakes (steamed until soft)
- 1/2 cup Hoisin Sauce
- 1 large Cucumber (julienned into matchsticks)
- 6 stalks Scallions (white parts only, julienned)
👨🍳 Instructions
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1
Rinse the duck under cold water and pat it extremely dry with paper towels. Remove any excess fat from the cavity.
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2
To achieve the signature crispy skin, you must separate the skin from the meat. Carefully insert a straw or a bicycle pump nozzle under the skin at the neck and blow air to inflate the duck like a balloon. Alternatively, use your fingers to gently loosen the skin across the breast and back without tearing it.
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3
Bring a large pot of water to a rolling boil. Hold the duck over a sink and carefully ladle the boiling water over the entire skin. You will see the skin tighten and turn slightly translucent.
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4
In a small saucepan, combine the maltose (or honey), rice vinegar, and Shaoxing wine over low heat until melted and fully incorporated.
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5
Brush the glaze generously over the entire duck. Let it dry for 10 minutes, then apply a second coat.
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6
Place the duck on a wire rack over a baking sheet and leave it in the refrigerator, uncovered, for at least 24 hours (up to 48). This air-drying process is crucial for a crispy result.
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7
Preheat your oven to 350°F (175°C). Stuff the duck cavity with the ginger, star anise, and knotted green onions, then seal the cavity with a bamboo skewer.
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8
Place the duck breast-side up on a rack in a roasting pan. Pour 1 cup of water into the bottom of the pan to prevent drippings from smoking.
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9
Roast for 60-70 minutes. Flip the duck halfway through to ensure even browning, then flip it back to breast-side up for the final 15 minutes.
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10
Increase the oven temperature to 425°F (220°C) for the last 10 minutes to maximize the crunch and achieve a deep mahogany color.
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11
Remove from the oven and let the duck rest for at least 20 minutes. This allows the juices to redistribute so the meat remains succulent.
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12
Carve the duck by first slicing off the crispy skin into bite-sized rectangles, then carving the meat into thin slices. Serve immediately with warm pancakes, hoisin, cucumber, and scallions.
💡 Chef's Tips
Always use a duck specifically labeled 'Pekin' as they have the ideal fat-to-meat ratio for roasting. If using maltose, microwave it for 20 seconds first to make it easier to pour and mix. Ensure your refrigerator is not too humid; a dedicated fan blowing on the duck during the drying phase can further improve crispness. Never skip the resting period, or the precious juices will run out, leaving the meat dry. To prevent the wingtips from burning, wrap them in small pieces of aluminum foil before roasting.
🍽️ Serving Suggestions
Pair with a light, floral Jasmine tea to cleanse the palate between rich bites. Serve with a side of 'Duck Bone Soup' made from the remaining carcass and napa cabbage. A crisp, dry Riesling or a Pinot Noir provides the perfect acidity to cut through the duck's richness. For a modern twist, add a few thin slices of fresh cantaloupe or pear to the pancake wraps for extra sweetness.