Peking Duck
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.
Iconic Chinese roast duck with shatteringly crispy skin served with pancakes, hoisin, and fresh vegetables.
Nutrition per serving
Ingredients
Main
Serving
Glaze
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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