Peking Duck Recipe
Peking Duck, a celebrated Chinese delicacy, is known for its glossy, crisp skin and tender, aromatic meat. This home-style version simplifies tradition without sacrificing flavor.
By skipping complex tools and air-drying methods, this recipe transforms Peking Duck into a doable and deeply satisfying dish for any dedicated cook.
Key Ingredients in This Home-Style Peking Duck
Duck โ A whole duck (about 2.5kg/5.5lb) is the star, chosen for its rich, fatty skin and succulent meat, essential for achieving the crisp finish.
Salt โ Finely ground salt seasons the skin and cavity, aiding in moisture reduction and flavor development.
Maltose โ A traditional sugar used in the syrup, it promotes a deep amber color and glossy, crisp surface during roasting.
Vinegar โ Balanced with maltose, vinegar slightly tenderizes the skin and enhances the syrupโs sheen.
Aromatics (Scallions, Garlic, Apples, Star Anise, Bay Leaves, Cinnamon) โ These infuse the duck from the inside, adding layers of complexity and a gentle sweetness.
Sweet Bean Sauce โ Rich, savory, and just slightly sweet, this sauce is the authentic finishing touch for assembling classic Peking Duck pancakes.
Peking Duck Pancakes โ Soft, thin wrappers perfect for encasing duck slices, crisp vegetables, and sauce.
Scallions and Cucumber โ Their crunch and freshness provide a perfect contrast to the duck’s rich texture.
Steps to Roast a Glorious Peking Duck at Home
Preparing this dish involves a blend of drying, glazing, stuffing, and roasting. The duck is salted and air-dried for crispiness, coated in a maltose glaze, and roasted to golden perfection. Stuffed with fragrant aromatics and served with a classic sauce, each step builds bold, authentic flavor.
Tips for Making Peking Duck Successfully at Home
To achieve restaurant-level crispness, ensure the duck skin dries completely before roastingโideally for 24 to 48 hours uncovered in the fridge. Maltose yields the best glaze, but honey can be a fine substitute when thinned with hot water. Always check the internal temperature to confirm the duck is fully cooked, especially near the thigh joint.
How to Store Leftovers of This Peking Duck
Store leftover duck in an airtight container in the fridge for up to 3 days. To reheat, place duck pieces in a preheated oven at 180ยฐC (350ยฐF) for about 10 minutes to re-crisp the skin. The carcass can be boiled with vegetables for a comforting broth.
Frequently Asked Questions
Can I use honey instead of maltose?
Yes. Use a mixture of 2 parts honey to 1 part hot water for a similar glazing effect.
What if I donโt have sweet bean sauce?
Substitutes like hoisin, plum sauce, or yellow soybean sauce can work, though the flavor will differ slightly.
Can I skip the 24-hour drying time?
Drying is crucial for crispy skin. If rushed, reduce time to at least 12 hours uncovered in the fridge.
Whatโs the best way to carve the duck?
Use a sharp knife to slice across the breast and legs. Thin slices with a bit of skin are ideal for pancakes.
Beyond the Roast: Turning Duck Carcass into Soup
Donโt toss the duck bones. After carving, simmer the carcass with Napa cabbage or winter melon for a light, flavorful soup. A pinch of salt and white pepper is all it needs, making this a sustainable and delicious bonus meal.
Peking Duck, An Easy Home Version (ๅไบฌ็ค้ธญ)
Ingredients
- 2 apples quartered
- 4 bay leaves
- 1 head garlic
- 2 stalks scallions
- 1 duck approximately 2.5 kg / 5.5 lb
- 2 tablespoons fine salt
- 4 star anise
- 2 pieces cassia cinnamon
- For the syrup
- 2 tablespoons maltose
- 1 teaspoon vinegar
- 120 ml hot water about ยฝ cup
- For the sauce
- 3 tablespoons sweet bean sauce Tian Mian Jiang/็้ข้ ฑ
- 1 teaspoon sugar
- For serving
- Cucumber peeled, seeds removed, cut into sticks
- Scallions julienned
- Peking duck pancakes homemade or store-bought
Instructions
- Pat the duck thoroughly dry with kitchen paper, then evenly distribute the salt over its surface and inside the cavity. Position the bird breast side up on a wire rack over a tray and allow it to rest at room temperature for 1 hour.
- Bring approximately 1ยฝ litres (6 cups) of water to a boil and pour it gently over the entire duck, flipping to cover both sides. Remove any visible feather stubs using tweezers.
- Dissolve maltose completely in hot water along with vinegar. Brush a layer over the duck’s skin and chill uncovered in the refrigerator for 1 hour. Apply a second coat and refrigerate again, uncovered, for 24 to 48 hours.
- Remove the duck from the refrigerator 1 hour before roasting to reach room temperature. Insert the scallions, garlic, apples, star anise, cassia cinnamon, and bay leaves into the cavity. Seal both ends with toothpicks or skewers.
- Preheat a fan oven to 200ยฐC/390ยฐF (220ยฐC/425ยฐF for conventional ovens). Place the duck on the center rack breast side up, with a roasting tray below to catch dripping fat. Roast for 15 minutes.
- Reduce the oven temperature to 180ยฐC/350ยฐF (200ยฐC/390ยฐF for conventional ovens). Shield the wingtips and leg ends with foil and continue roasting for about 60 more minutes.
- Confirm doneness with a meat thermometer inserted into the inner thigh near the breastโthe internal temperature should be at least 74ยฐC/165ยฐF.
- Allow the duck to rest outside the oven for 15 minutes.
- Meanwhile, combine ยฝ tablespoon of the rendered duck fat with sweet bean sauce and sugar in a small pan. Simmer on low heat until small bubbles form, then transfer to a dish and whisk until emulsified.
- Warm the pancakes by steaming them for 3 minutes. Carve the duck into slices.
- To serve, spread a bit of sauce on a pancake, add duck slices, scallion strips, and cucumber. Roll and enjoy immediately.
