📝 About This Recipe
Tracing its lineage back to the Yuan Dynasty, Peking Roast Duck is the crowning jewel of Beijing’s culinary heritage, celebrated for its shattering, lacquered skin and succulent meat. This recipe utilizes the traditional 'air-drying' and 'syrup-glazing' techniques to achieve that iconic mahogany sheen and crisp texture. Paired with delicate handmade pancakes and savory hoisin, it offers a sophisticated balance of sweet, salty, and umami flavors that define Chinese haute cuisine.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Duck (fresh, head and neck intact if possible)
- 1 tablespoon Kosher Salt (for internal seasoning)
The Scalding & Glaze
- 8 cups Water (boiling)
- 1/2 cup Maltose or Honey (maltose is more traditional for a harder crunch)
- 2 tablespoons Rice Vinegar
- 1 tablespoon Shaoxing Wine
Mandarin Pancakes (Chun Bing)
- 2 cups All-Purpose Flour
- 3/4 cup Boiling Water
- 2 tablespoons Toasted Sesame Oil (for brushing between dough discs)
Accompaniments
- 1/2 cup Hoisin Sauce (mixed with a teaspoon of sesame oil)
- 1 large English Cucumber (cut into 3-inch matchsticks)
- 6-8 stalks Scallions (white and light green parts only, shredded)
👨🍳 Instructions
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1
Clean the duck thoroughly, removing any excess fat from the cavity. Pat the skin extremely dry with paper towels. Use a bicycle pump or a straw to carefully blow air between the skin and the meat at the neck area to separate them—this ensures the skin becomes exceptionally crispy.
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2
Bring 8 cups of water to a rolling boil in a large pot. Hold the duck by the neck over a sink and slowly ladle the boiling water over the entire surface of the skin. You will see the skin tighten and turn slightly translucent.
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3
In a small saucepan, melt the maltose (or honey) with the rice vinegar and Shaoxing wine over low heat until fully combined. Brush this glaze generously over every inch of the duck's skin.
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4
Hang the duck in a cool, breezy place or place it on a wire rack over a baking sheet in the refrigerator for at least 24 hours (up to 48). The skin must feel like parchment paper before roasting.
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5
Preheat your oven to 375°F (190°C). Place the duck breast-side up on a roasting rack set inside a pan filled with 1 inch of water (to prevent drippings from smoking).
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6
Roast for 30 minutes. Lower the heat to 325°F (160°C) and roast for another 45-60 minutes. The internal temperature should reach 165°F and the skin should be a deep, glossy mahogany.
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7
While the duck roasts, make the pancakes. Mix flour and boiling water until a dough forms. Knead for 5 minutes until smooth, then let rest for 30 minutes covered with a damp cloth.
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8
Roll the dough into a log and cut into 24 equal pieces. Flatten two pieces into small discs. Brush the top of one with sesame oil, place the second disc on top, and roll the pair out together into a thin 6-inch circle.
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9
Cook the 'double' pancake in a dry skillet over medium heat for 30-45 seconds per side until slightly puffed. While still warm, peel the two layers apart to reveal two paper-thin pancakes. Keep warm in a steamer basket.
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10
Remove the duck from the oven and let it rest for at least 15 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 in rectangular bite-sized pieces. Then, thinly slice the meat at an angle. Traditionally, each serving should include a piece of skin and a piece of meat.
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12
Arrange the carved duck on a platter with the warm pancakes, hoisin sauce, cucumber, and scallions on the side for assembly.
💡 Chef's Tips
If using maltose, microwave the jar for 20 seconds first as it is very sticky and hard to pour. Never skip the drying phase; if your kitchen is humid, use a desk fan pointed at the duck for 4-6 hours to speed up the process. Ensure the duck does not touch the bottom of the roasting pan; airflow around the entire bird is vital for even crisping. If the wing tips or drumsticks brown too quickly, wrap them in small pieces of aluminum foil halfway through roasting. For the most authentic flavor, add a star anise and a piece of ginger inside the cavity before roasting.
🍽️ Serving Suggestions
Serve with a pot of hot Jasmine or Oolong tea to cleanse the palate between rich bites. Pair with a side of 'Duck Bone Soup' made from the remaining carcass and Napa cabbage. Offer a small dish of granulated sugar; dipping the purest pieces of crispy skin in sugar is a traditional Beijing delicacy. A light side of pickled radishes or smashed cucumber salad provides a refreshing acidic contrast. For a modern twist, pair with a glass of off-dry Riesling or a light Pinot Noir.