📝 About This Recipe
Dating 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 'syrup-glazing' techniques to achieve that iconic mahogany sheen and shatteringly crisp texture. Served with delicate mandarin pancakes and a savory-sweet hoisin dip, it offers a multi-sensory dining experience that defines culinary elegance.
🥗 Ingredients
The Bird
- 5-6 lbs Whole Duck (Fresh or thawed completely, neck and giblets removed)
The Scalding & Glaze
- 8 cups Water (For the scalding bath)
- 1/2 cup Maltose or Honey (Maltose provides the most authentic shine)
- 3 tablespoons Rice Vinegar (Helps tighten the skin)
- 2 tablespoons Shaoxing Wine (Adds a subtle depth of aroma)
Aromatics (Internal)
- 3 pieces Star Anise (Whole)
- 4 slices Ginger (Smashed)
- 2 stalks Green Onions (Knotted)
- 1 teaspoon Five Spice Powder (Rubbed inside the cavity)
Accompaniments
- 20 pieces Mandarin Pancakes (Steamed until soft)
- 1/2 cup Hoisin Sauce (Mixed with a teaspoon of sesame oil)
- 1 large Cucumber (Julienned into matchsticks)
- 4 stalks Scallions (White parts only, julienned)
👨🍳 Instructions
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1
Rinse the duck thoroughly under cold water and pat it extremely dry with paper towels. Remove any excess fat from the neck and cavity openings.
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2
Carefully separate the skin from the breast meat by inserting a straw or a small air pump under the skin at the neck, or gently using your fingers to create an air pocket without tearing the skin. This ensures the fat renders out and the skin becomes crisp.
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3
In a large pot, bring the 8 cups of water, maltose (or honey), rice vinegar, and Shaoxing wine to a boil. Stir until the maltose is fully dissolved.
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4
Place the duck on a rack over a sink. Carefully ladle the boiling syrup mixture over the entire duck several times. The skin will tighten and turn slightly translucent.
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5
Rub the five-spice powder inside the cavity and insert the ginger, star anise, and knotted green onions. Sew the cavity shut with a poultry skewer to trap the juices.
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6
Place the duck on a wire rack over a baking sheet and refrigerate uncovered for at least 24 hours (up to 48). A fan can be used to speed up the drying; the skin should feel like parchment paper before cooking.
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7
Preheat your oven to 375°F (190°C). Position the oven rack in the middle.
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8
Place the duck breast-side up on a roasting rack in a pan containing an inch of water (this prevents the dripping fat from smoking). Roast for 45 minutes.
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9
Flip the duck carefully to the back-side and roast for another 30 minutes. Finally, flip it back to the breast-side and increase the heat to 400°F (200°C) for the last 10-15 minutes to achieve a deep mahogany color.
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10
Remove from the oven and let the duck rest for at least 20 minutes. Do not tent with foil, as the steam will soften the hard-earned crispy skin.
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11
Carve the duck by first slicing off the crispy skin into bite-sized rectangles, then carving the meat into thin slices.
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12
Serve immediately with warm pancakes, hoisin sauce, cucumber, and scallions.
💡 Chef's Tips
The secret to the crispest skin is the drying phase; never skip the 24-hour fridge rest. If you cannot find maltose, honey works, but maltose provides a superior, glass-like finish. Use a vertical roaster if available to ensure even heat circulation around the entire bird. Avoid over-handling the duck once it starts roasting to prevent tearing the delicate skin. Save the duck carcass to make a rich, milky bone broth with ginger and tofu for a second course.
🍽️ Serving Suggestions
Pair with a light, floral Jasmine tea to cleanse the palate between rich bites. A chilled Pinot Noir or an off-dry Riesling complements the savory-sweet glaze beautifully. Serve with a side of stir-fried bok choy or garlic pea shoots for a fresh contrast. Offer a small dish of granulated sugar; dipping the purest pieces of crispy skin in sugar is a traditional delicacy. Include a side of pickled radish to cut through the richness of the duck fat.