📝 About This Recipe
Experience the pinnacle of Chinese gastronomy with this meticulously crafted three-course presentation of Peking Duck. This recipe honors centuries of tradition, focusing on the pursuit of glass-like shatteringly crisp skin and succulent, aromatic meat. By serving the duck in three distinct stages—crispy skin with sugar, delicate wraps, and a soul-warming bone broth—you transform a meal into a legendary culinary event.
🥗 Ingredients
The Bird & Scalding Liquid
- 5-6 lbs Whole Pekin Duck (fresh, head-on preferred for authenticity)
- 1/2 cup Maltose or Honey (maltose provides the superior traditional lacquered finish)
- 1/4 cup Red Rice Vinegar (aids in skin crisping)
- 2 tablespoons Shaoxing Wine
The Classic Accompaniments
- 20-24 pieces Mandarin Pancakes (steamed until soft)
- 1/2 cup Sweet Bean Sauce (Tianmianjiang) (can substitute with high-quality Hoisin)
- 2 Cucumber (seeded and julienned into matchsticks)
- 6 stalks Scallions (white parts only, julienned)
- 2 tablespoons Granulated Sugar (for serving with the first-course skin)
The Third Course: Bone Broth
- 3 slices Ginger (smashed)
- 2 cups Napa Cabbage (roughly chopped)
- 1 block Soft Tofu (cubed)
- 1/2 teaspoon White Pepper (ground)
👨🍳 Instructions
-
1
Clean the duck thoroughly and pat dry. Using a straw or a bicycle pump inserted at the neck, gently blow air between the skin and the meat to separate them; this is the secret to ultimate crispness.
-
2
Bring a large pot of water to a boil. Hold the duck by the neck over a sink and carefully ladle the boiling water over the entire skin for 2-3 minutes until the skin tightens and turns pale.
-
3
In a small saucepan, melt the maltose with the red rice vinegar and Shaoxing wine over low heat until liquid. Brush this glaze evenly over the entire duck.
-
4
Hang the duck in a cool, breezy place (or in front of a fan in the refrigerator) for 24 to 48 hours. The skin must feel like parchment paper before roasting.
-
5
Preheat your oven to 375°F (190°C). Place the duck breast-side up on a wire rack set over a roasting pan filled with an inch of water to prevent smoking.
-
6
Roast for 45 minutes, then flip the bird and roast for another 30 minutes. Finally, flip it back to breast-side up for a final 15 minutes to maximize browning.
-
7
Remove from oven and let rest for 15 minutes. The skin should be a deep mahogany color and very firm to the touch.
-
8
Course One: Carefully carve away the choice pieces of skin from the breast. Serve immediately with a small dish of sugar for dipping—the sugar amplifies the rich oils of the skin.
-
9
Course Two: Carve the remaining meat and skin into thin slices. Serve with warm Mandarin pancakes, sweet bean sauce, julienned cucumbers, and scallions for guests to roll themselves.
-
10
Course Three: Take the remaining carcass to the kitchen. Chop the bones and simmer in 6 cups of water with ginger, cabbage, and tofu for 20 minutes to create a milky, rich finishing soup.
💡 Chef's Tips
Always use a wire rack when roasting to ensure 360-degree air circulation for the skin. If you don't have a place to hang the duck, prop it up on an upright beer can or a vertical roaster in the fridge. Avoid piercing the skin during the roasting process, as escaping juices will prevent the skin from crisping. For the best pancake experience, steam them in a bamboo basket just 2 minutes before serving so they remain pliable.
🍽️ Serving Suggestions
Pair with a semi-dry Riesling or a light Pinot Noir to cut through the richness of the duck fat. Serve a side of pickled radish or ginger to cleanse the palate between courses. A pot of hot Jasmine or Oolong tea is the traditional beverage of choice for digestion. Present the whole duck to your guests at the table before carving to honor the 'Fine Dining' theatrical tradition.