Peking Duck
Iconic Beijing dish with crispy lacquered skin, served with handmade pancakes, cucumber, scallions, and aged hoisin sauce.
11 ingredients
8 steps
Ingredients
- 11 whole Peking duck (approx. 2.5kg)
- 23 tbsp Chinese five-spice powder
- 32 tbsp maltose or honey
- 42 tbsp soy sauce
- 51 tbsp Shaoxing rice wine
- 61 tsp white pepper
- 71 tsp salt
- 8For serving: Chinese pancakes (mandarin pancakes)
- 9Hoisin sauce
- 102 cucumbers, julienned
- 116 spring onions, julienned
Instructions
- 1Day before: Clean and dry the duck thoroughly. Mix five-spice, salt, and white pepper; rub inside the cavity.
- 2Blanch duck in boiling water for 1 minute to tighten the skin. Pat completely dry.
- 3Mix maltose (or honey), soy sauce, and Shaoxing wine. Brush all over the duck skin generously.
- 4Hang the duck in a cool, airy place or refrigerate uncovered overnight to dry the skin.
- 5Preheat oven to 220°C (430°F). Place duck breast-side up on a rack over a roasting tray.
- 6Roast for 20 minutes until skin starts to colour, then reduce to 180°C (350°F) and continue roasting for 45–60 minutes.
- 7Rest the duck for 10 minutes, then carve: slice the crispy skin separately, then slice the meat.
- 8Serve with warm pancakes, hoisin sauce, julienned cucumber, and spring onions. Wrap and enjoy.