Peking Duck
Achieve the legendary crispy, lacquered skin and succulent meat of Peking Duck at home. This detailed recipe makes the iconic dish approachable for the dedicated home cook, perfect for a special occasion dinner served with thin pancakes, scallions, and sweet hoisin sauce.
For 4 servings
5 steps. 105 minutes total.
- 1
Step 1
- a.Prepare the Duck (15 minutes)
- b.Remove giblets from the duck. Rinse the duck thoroughly inside and out with cold water. Pat it completely dry with paper towels; a dry surface is essential for crispy skin.
- c.Carefully separate the skin from the meat on the breast and thighs. Slide your fingers or the handle of a wooden spoon between the skin and flesh, being gentle to avoid tearing the skin. This air pocket helps render the fat and crisp the skin.
- d.In a small bowl, mix the salt and five-spice powder. Rub this mixture evenly inside the duck's cavity.
- 2
Step 2
- a.Scald and Dry the Skin (20 minutes)
- b.Place the duck on a wire rack in a clean sink or a large roasting pan. Bring 2 liters of water to a rolling boil.
- c.Carefully and slowly pour the boiling water all over the duck, rotating it to ensure the entire surface is scalded. You will see the skin tighten and shrink immediately.
- d.Lift the duck, drain any water from the cavity, and pat it completely dry again, inside and out. Let it air dry on the rack for about 15 minutes.
- 3
Step 3
- a.Glaze and Air-Dry Overnight (10 minutes + 12-24 hours refrigeration)
- b.In a small saucepan over low heat, combine the maltose syrup, dark soy sauce, Shaoxing wine, and rice vinegar. Warm gently, stirring until the maltose syrup is fully dissolved. Do not let it boil. Remove from heat and let it cool slightly.
- c.Using a pastry brush, apply a thin, even layer of the glaze all over the duck's skin.
- d.Place the duck, breast-side up, on a wire rack set over a baking sheet or tray. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. This crucial drying step dehydrates the skin, which is the secret to its signature crispiness.
- 4
Step 4
- a.Roast the Duck (1 hour 45 minutes)
- b.Remove the duck from the refrigerator and let it sit at room temperature for 30-60 minutes. Preheat your oven to 375°F (190°C).
- c.Place the duck on a V-rack inside a roasting pan. Pour 1 cup of water into the bottom of the pan to prevent drippings from smoking.
- d.Roast the duck at 375°F (190°C) for 30 minutes.
- e.Reduce the oven temperature to 300°F (150°C) and continue to roast for another 60 minutes.
- f.Increase the temperature back to 375°F (190°C). Brush the duck with any remaining glaze. Roast for a final 10-15 minutes, until the skin is a deep mahogany brown and exceptionally crispy.
- g.Check for doneness: an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) should register 165°F (74°C).
- 5
Step 5
- a.Rest, Carve, and Serve (15 minutes)
- b.Carefully remove the duck from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring moist meat.
- c.While the duck rests, warm the Mandarin pancakes according to package instructions (usually by steaming or microwaving).
- d.To carve, first slice off the crispy skin in large pieces. Then, carve the meat from the bone into thin slices.
- e.Arrange the skin, meat, warm pancakes, julienned scallions, cucumber, and a bowl of hoisin sauce on a large platter for communal serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The overnight air-drying in the refrigerator is the most critical step for authentic crispy skin. Do not skip it.
- 2Ensure the duck is bone-dry before applying the glaze. Moisture is the enemy of crispiness.
- 3Using a V-rack for roasting is highly recommended as it allows hot air to circulate all around the duck for even cooking and crisping.
- 4Maltose syrup provides the classic glossy finish and flavor, but honey is an acceptable substitute if you can't find it.
- 5For a professional touch, make scallion brushes: trim the ends, make several lengthwise cuts into both ends, and place in ice water for a few minutes to curl.
- 6If you have a convection oven setting, use it during the final 10-15 minutes of roasting for extra-crispy skin.
Adapt it for your goals.
Glaze
For a slightly different flavor profile, substitute the maltose syrup with an equal amount of honey and add 1 teaspoon of grated ginger to the glaze mixture.
Spice RubSpice Rub
Add 1/4 teaspoon of ground Sichuan peppercorns to the salt and five-spice mixture for a subtle numbing spice note in the meat.
Why this is on our healthy list.
Excellent Source of Protein
Duck meat is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Rich in B Vitamins
Duck is a good source of B vitamins, particularly Niacin (B3) and Vitamin B12, which play crucial roles in energy metabolism, nerve function, and the formation of red blood cells.
Provides Essential Minerals
It contains important minerals like selenium, a powerful antioxidant that supports the immune system, and iron, which is vital for oxygen transport in the blood.
Frequently asked questions
A typical serving of Peking Duck, including the duck, pancake, and condiments, contains approximately 600-800 calories, largely depending on the amount of skin and fat consumed.