How to Make the Perfect Peking Duck
Chinese · Hard · 1470 min · 4 servings
Peking Duck is arguably China most celebrated dish, featuring whole duck slow-dried to achieve paper-thin crackling skin that shatters on contact before revealing juicy, rich meat beneath. It is traditionally served with thin Mandarin pancakes, hoisin sauce, scallions, and cucumber for wrapping.
Why this recipe works
This Peking Duck recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 1470 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 45g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 whole duck about 2 kilograms
- 3 tbsp hoisin sauce
- 8 whole Mandarin pancakes store-bought or homemade
- 4 stalks scallions cut into thin strips
- 1 half cucumber deseeded and cut into thin matchsticks
- 2 tbsp maltose or honey mixed with 1 tablespoon hot water
Step by step instructions
Step 1: Prepare and Dry the Duck
Clean the duck thoroughly and pat completely dry. Pour boiling water over the skin to tighten it. Brush the maltose glaze all over the skin, then hang the duck in a cool, well-ventilated place or refrigerate uncovered on a rack for at least 24 hours to fully dry the skin.
Step 2: Roast at High Heat
Preheat the oven to 200 degrees Celsius. Place the duck breast-side up on a rack over a roasting pan filled with 2 centimeters of water. Roast for 30 minutes, then carefully turn the duck and roast for another 30 minutes until the back skin is deeply bronzed.
Step 3: Blast for Crispy Skin
Turn the duck breast-side up again and increase the oven temperature to 220 degrees Celsius. Roast for a final 20 to 25 minutes until the skin is uniformly mahogany, blistered, and audibly crispy when tapped. Let rest for 10 minutes before carving.
Step 4: Carve and Serve
Carve the duck skin separately from the meat in thin slices to preserve the crispiness. Arrange skin and meat on a platter. Serve immediately with warm Mandarin pancakes, hoisin sauce, scallion strips, and cucumber matchsticks for assembling at the table.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- maltose glaze → pure honey thinned with a small amount of hot water
- Mandarin pancakes → flour tortillas warmed in a dry pan as an accessible alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the duck skin for long enough which results in soft, rubbery skin rather than the signature crackle
- Skipping the resting period after roasting which causes the juices to run out when carving
Nutrition facts
Per serving: 680 calories, 45g protein, 22g carbs, 44g fat, 1g fiber.
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