Lacquered crispy-skinned roast duck served with Mandarin pancakes, spring onions and hoisin sauce.
Peking Duck is China's most famous dish, served at imperial banquets since the 15th century Ming dynasty. The signature crispy skin — achieved by air-drying the duck and coating it in a maltose glaze — is the entire point. The meat is secondary to the crackling skin, which is served first as the supreme delicacy.
Serves 4
Clean the duck cavity. Separate the skin from the breast using your fingers, carefully without tearing. Stuff the cavity with star anise and cinnamon. Tie the neck closed. Place on a rack over a tray in the refrigerator uncovered for 24–48 hours to dry out the skin.
The air-drying step is non-negotiable. Wet skin steams instead of crisping.
Mix maltose, soy sauce, vinegar and five-spice with 2 tbsp boiling water. Brush the duck all over, getting into every crease. Return to the fridge uncovered for 4 hours. Repeat glazing 2–3 times.
Preheat oven to 220°C. Place duck breast-side up on a roasting rack over a tray. Roast 25 minutes. Reduce to 180°C and roast 50–60 more minutes, turning twice, until the skin is a deep mahogany and crackles when tapped.
Rest 15 minutes. Carve by slicing the skin off first in pieces — this is the prized part. Then slice the meat separately.
Warm pancakes in a steamer. Each guest builds their own: spread hoisin on the pancake, add a piece of crispy skin and meat, spring onions and cucumber. Roll and eat.
The drier the skin going into the oven, the crispier the result — air-drying for 48 hours is the professional approach.
Maltose syrup (available in Chinese grocery stores) gives a deeper colour than honey — worth seeking out.
Serve the skin immediately as it comes out — it softens quickly.
Tea-smoked duck: smoke over tea leaves and rice before roasting.
Use the duck carcass for a rich noodle soup — nothing is wasted.
Best eaten day of. Leftover meat keeps 3 days — use in fried rice or noodle stir-fry.
Peking Duck has been prepared since the imperial era of the Yuan dynasty (1271–1368). The Ming dynasty (1368) established it as the imperial dish and it was cooked in the palace kitchens. The famous Quanjude restaurant in Beijing, established in 1864, is credited with standardising the modern version.
You can, but the skin won't be as crispy. If pressed for time, pat dry with paper towels inside and out, season and leave uncovered in the fridge for minimum 4 hours. Results will be good but not authentic.
Per serving (400g / 14.1 oz) · 4 servings total
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