📝 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, mahogany-colored skin. This recipe utilizes the traditional 'air-pumping' and 'scald-and-dry' methods to separate the fat from the meat, ensuring a glass-like crunch that melts on the tongue. Paired with delicate lotus leaf pancakes and a rich, savory-sweet hoisin glaze, it is a sensory masterpiece of texture and tradition.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin Duck (fresh, with neck and giblets removed; skin intact)
- 2 tablespoons Kosher Salt (for internal seasoning)
The Blanching Liquid & Glaze
- 8 cups Water
- 1/2 cup Maltose or Honey (maltose provides the most authentic shine and crunch)
- 3 tablespoons Red Rice Vinegar (helps break down skin proteins for crispness)
- 1/4 cup Shaoxing Rice Wine
- 2 pieces Star Anise
The Accompaniments
- 1/2 cup Hoisin Sauce (high quality)
- 1 teaspoon Toasted Sesame Oil (to thin the hoisin)
- 20 pieces Mandarin Pancakes (steamed until soft)
- 1 large English Cucumber (deseeded and julienned)
- 6 stalks Scallions (white and light green parts only, julienned)
👨🍳 Instructions
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1
Clean the duck thoroughly and pat it bone-dry with paper towels. Carefully use a bicycle pump or a straw inserted under the skin at the neck to blow air between the skin and the meat, inflating the duck like a balloon to ensure the skin renders separately.
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2
Tie a string around the neck of the duck. In a large wok or pot, bring the water, maltose, vinegar, rice wine, and star anise to a rolling boil.
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3
Holding the duck by the string over the sink, repeatedly ladle the boiling syrup over every inch of the skin for 2-3 minutes. The skin should tighten and turn slightly translucent.
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4
Rub the cavity of the duck with salt, then sew the cavity shut with a poultry skewer to trap the juices inside during roasting.
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5
Hang the duck in a cool, breezy place (or in front of a fan in the refrigerator) for at least 12-24 hours. The skin must feel like dry parchment paper before it hits the oven.
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6
Preheat your oven to 350°F (175°C). Place a roasting pan filled with 2 inches of water on the bottom rack to prevent smoking fat.
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7
Place the duck breast-side up on a wire rack set over a second roasting tray. Roast for 45 minutes.
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8
Carefully flip the duck onto its back and roast for another 30 minutes. This ensures the fat renders evenly from all sides.
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9
Increase the oven temperature to 425°F (220°C). Flip the duck back to breast-side up for a final 15-20 minutes, watching closely until the skin is a deep, lacquered mahogany brown.
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10
Remove the duck from the oven and let it rest for 15 minutes. Do not tent with foil, as the steam will soften the precious crispy skin.
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11
To serve, use a very sharp knife to slice the skin off in rectangular shards first, then slice the moist meat separately.
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12
Steam the Mandarin pancakes for 3-5 minutes until pliable. Serve immediately with the sliced duck, hoisin, cucumber, and scallions.
💡 Chef's Tips
Maltose is the secret to the signature shine; if you can't find it, honey works but yields a slightly softer skin. Never skip the drying process; if the skin is damp, it will steam rather than crisp. Use a vertical roaster if available to ensure 360-degree heat circulation. If the wing tips start to burn, wrap them in small pieces of aluminum foil halfway through roasting. Avoid piercing the skin during the roasting process, as escaping juices will prevent the skin from crisping.
🍽️ Serving Suggestions
Pair with a light, floral Jasmine tea to cleanse the palate between rich bites. A crisp, acidic Riesling or a Pinot Noir cuts through the duck's fat beautifully. Serve the remaining duck carcass in a secondary course as a comforting ginger and tofu soup. Provide a small dish of granulated sugar; dipping the purest pieces of crispy skin in sugar is a traditional delicacy. Include thinly sliced cantaloupe or pear for a modern, refreshing fruity twist.