Authentic Peking Duck Recipe – Crispy, Aromatic & Restaurant-Style
Authentic Peking Duck Recipe – Crispy, Aromatic & Restaurant-Style
Introduction
Peking Duck (北京烤鸭) is one of the most famous dishes in Chinese cuisine, known for its crispy, golden-brown skin and succulent meat. Originating from Beijing, China, this dish has been a staple of imperial banquets and fine dining for centuries.
Traditionally, Peking Duck is air-dried, roasted, and served with Mandarin pancakes, hoisin sauce, and fresh scallions, making it a flavorful and elegant dish. While the classic preparation requires specialized roasting ovens, this homemade recipe will help you achieve the signature crispy skin and juicy meat in your own kitchen.
Peking Duck Recipe
Ingredients:
🔹 For the Duck:
- 1 whole duck (about 5 lbs)
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon white vinegar
- 4 cups boiling water
🔹 For the Glaze:
- 2 tablespoons maltose or honey
- 1 tablespoon hot water
- 1 teaspoon white vinegar
🔹 For Serving:
- Mandarin pancakes (store-bought or homemade)
- Hoisin sauce
- Scallions, julienned
- Cucumber, sliced thinly
Instructions:
Step 1: Clean & Dry the Duck
1️⃣ Rinse the duck thoroughly and remove any excess fat from the cavity.
2️⃣ Pat dry with paper towels, ensuring the skin is completely dry.
Step 2: Season the Duck
1️⃣ Mix five-spice powder, salt, and sugar, then rub it inside the duck cavity.
2️⃣ In a small bowl, mix Shaoxing wine, soy sauce, and vinegar, then rub it all over the skin.
Step 3: Air-Dry the Duck for Crispy Skin
1️⃣ Bring 4 cups of water to a boil and carefully pour it over the duck’s skin to tighten it.
2️⃣ Hang the duck or place it on a rack in the refrigerator, uncovered, for 24 hours to allow the skin to dry completely.
Step 4: Apply the Glaze
1️⃣ Mix maltose (or honey), hot water, and vinegar, then brush it over the duck’s skin.
2️⃣ Let the duck rest for 2 more hours at room temperature to set the glaze.
Step 5: Roast the Duck
1️⃣ Preheat the oven to 375°F (190°C).
2️⃣ Place the duck on a rack over a roasting pan, breast-side up.
3️⃣ Roast for 60 minutes, then flip and roast for 30 more minutes.
4️⃣ Increase the temperature to 425°F (220°C) for the final 15-20 minutes to crisp the skin.
Step 6: Rest & Carve the Duck
1️⃣ Let the roasted duck rest for 10 minutes before slicing.
2️⃣ Use a sharp knife to carve thin, crispy skin slices first, followed by the meat.
Step 7: Assemble & Serve
1️⃣ Spread hoisin sauce on a Mandarin pancake.
2️⃣ Add crispy duck skin, meat, julienned scallions, and cucumber slices.
3️⃣ Roll it up and enjoy!
Tips & Variations:
✔ Extra Crispy Skin – Air-dry the duck for at least 24 hours for the best results.
✔ Substitutes for Mandarin Pancakes – Use flour tortillas or thin crepes.
✔ No Maltose? – Use honey mixed with warm water for a similar glaze effect.
✔ Faster Version – Instead of roasting whole, use duck breasts and pan-fry the skin until crisp.
Final Thoughts
Peking Duck is a delicate, flavorful dish that’s well worth the effort! With crispy golden skin and tender meat, it’s the perfect dish for special occasions or a gourmet homemade meal.
Would you like a Pinterest-style image or a Mandarin pancake recipe to go with this? Let me know! 🦆
