Peking Duck (北京烤鸭)

About This Recipe

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.

Ingredients

Serves 4

• 1whole duck(2kg, air-dried 24–48 hours in fridge)
• 3 tbspmaltose syrup or honey
• 1 tbspsoy sauce
• 1 tbsprice vinegar
• 1 tspfive-spice powder
• 2star anise
• 1cinnamon stick
• 12Mandarin pancakes(store-bought or homemade)
• 4spring onions(cut into julienne)
• 1/2cucumber(cut into julienne)
• 4 tbsphoisin sauce

Instructions

1. 1

   Prepare the duck (48 hours ahead)

   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.

2. 2

   Glaze the duck

   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.

3. 3

   Roast

   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.

4. 4

   Rest and carve

   Rest 15 minutes. Carve by slicing the skin off first in pieces — this is the prized part. Then slice the meat separately.

5. 5

   Serve

   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.

Variations

• •

  Tea-smoked duck: smoke over tea leaves and rice before roasting.

• •

  Use the duck carcass for a rich noodle soup — nothing is wasted.

Storage

Best eaten day of. Leftover meat keeps 3 days — use in fried rice or noodle stir-fry.

Frequently Asked Questions