Peking Duck
Beijing's most celebrated dish - lacquered duck with incredibly crispy skin, traditionally served with thin Mandarin pancakes, sweet hoisin sauce, and crisp scallion and cucumber matchsticks.
🧂 Ingredients
- 1 Whole duck(Approximately 4-6 lbs (1.8-2.7 kg), preferably a Pekin duck. Ensure it's cleaned and any excess fat from the cavity is removed.)
- 3 tbsp Honey(For the lacquering mixture.)
- 4 tbsp Shaoxing wine(Or dry sherry as a substitute.)
- 2 tbsp Five-spice powder(For rubbing the duck.)
- 4 tbsp Soy sauce(Used in the lacquering mixture. A combination of light and dark soy sauce can also be used for color and flavor.)
- 24 Mandarin pancakes(Store-bought or homemade, warmed before serving.)
- 1/2 cup Hoisin sauce(For serving.)
- 8 Scallions(White and light green parts only, cut into thin strips (julienned).)
- 1 Cucumber(Peeled, seeded, and cut into thin matchsticks (julienned).)
- 4 cups Boiling water(For blanching the duck.)
👨🍳 Instructions
- 1
Prepare the duck: Rinse the duck inside and out and pat it thoroughly dry with paper towels. This is crucial for achieving crispy skin. Hang the duck or place it on a rack over a baking sheet. Pour the boiling water over the entire duck, ensuring it's fully coated. This tightens the skin. Drain any excess water.
⏱️ 15 minutes - 2
Lacquering mixture: In a small bowl, whisk together the honey, Shaoxing wine, and soy sauce until well combined.
⏱️ 5 minutes - 3
Apply the lacquer: Brush the honey-wine-soy mixture generously all over the duck, ensuring an even coating. Let any excess drip off.
⏱️ 10 minutes - 4
Drying the duck: This is the most critical step for crispy skin. Place the duck on a rack set inside a baking sheet. Refrigerate the duck, uncovered, for at least 8 hours, or preferably 12-24 hours. Position a fan to blow air over the duck for the first few hours of drying to speed up the process and ensure maximum crispiness. The skin should feel dry and taut to the touch.
⏱️ 8-24 hours - 5
Preheat the oven: Preheat your oven to 190°C (375°F).
⏱️ 15 minutes - 6
Roasting the duck: Place the dried duck, breast-side up, on a rack in a roasting pan. Roast for 30 minutes. Reduce the oven temperature to 175°C (350°F) and continue roasting for another 45-60 minutes, or until the duck is cooked through and the skin is deeply golden brown and crisp. The internal temperature of the thickest part of the thigh should reach 74°C (165°F). Baste the duck with any pan drippings halfway through this second stage if desired.
⏱️ 1 hour 15 minutes to 1 hour 30 minutes - 7
Resting the duck: Once cooked, remove the duck from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in more tender meat.
⏱️ 15-20 minutes - 8
Carving and serving: Traditionally, the skin is carved off first, followed by the meat. Slice the crispy skin into bite-sized pieces. Carve the meat from the bones. Serve the crispy skin and meat separately with the warmed Mandarin pancakes, hoisin sauce, julienned scallions, and cucumber matchsticks. Instruct guests to assemble their own wraps.
⏱️ 15 minutes
💡 Pro Tips
- ✓The drying step is absolutely crucial for achieving the signature crispy skin of Peking Duck. Do not skip or shorten this step.
- ✓For the most authentic experience, serve the skin and meat separately. The skin is prized for its crispiness and rich flavor.
- ✓The duck carcass can be used to make a flavorful stock for soups, such as a simple duck noodle soup.
- ✓Ensure your oven is accurately calibrated, as temperature fluctuations can affect the crispiness of the skin.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a quicker, though less traditional, version, you can use duck breasts. Score the skin, rub with five-spice, and pan-sear skin-side down until crispy, then finish in the oven.
- Experiment with adding a bit of five-spice powder to the lacquering mixture for an extra layer of flavor.