Author: Thomas Gronvold - March 7, 2024 | Dinner Chinese

Peking Duck Recipe

March 7, 2024

Peking duck is a renowned dish from Beijing, China, celebrated for its crispy skin, succulent meat, and the elaborate preparation that dates back to the imperial era. This delicacy involves air-drying the duck, then roasting it until the skin becomes crisp and golden, often served with steamed pancakes, thinly sliced cucumbers, scallions, and hoisin sauce. Making Peking duck at home can be challenging but rewarding, offering a taste of China's rich culinary heritage. Ideal for special occasions or an adventurous weekend project, it requires patience and some specialized kitchen equipment.

Ingredients Required

Whole duck: 1 (about 5 to 6 pounds)
Boiling water: for scalding
Honey: 1 tablespoon
Soy sauce: 1 tablespoon
Rice vinegar: 1 tablespoon
Molasses or maltose: 2 tablespoons
Water: 1 cup (for the glaze)
Five-spice powder: 1 teaspoon
Fresh ginger: 2 slices
Green onions: 2, for stuffing
Salt: to taste

Recommended Kitchen Gear

Roasting pan with rack
Meat hook or strong string (for hanging the duck)
Basting brush
Steamer for pancakes
Sharp knife for carving
Cleaver (optional, for chopping)

Directions (How-to Make It)

Prepare the Duck: Clean the duck thoroughly and pluck any remaining feathers. Cut off the wings at the first joint and remove the giblets from the cavity. Rinse the duck inside and out, then pat dry with paper towels.
Scald the Duck: Bring a large pot of water to a boil. Hold the duck by its wings and scald the skin by ladling boiling water over it. This process helps tighten the skin.
Prepare the Glaze: In a saucepan, combine honey, soy sauce, rice vinegar, molasses (or maltose), and water. Bring to a simmer, stirring until the molasses has dissolved. Brush the duck with the glaze, then hang it to dry in a cool, airy place for 24 hours. A fan can help speed up this process.
Roast the Duck: Preheat your oven to 350°F (175°C). Stuff the duck with ginger and green onions, then season the cavity with salt and five-spice powder. Place the duck breast side up on a rack in the roasting pan and roast for about 1 hour and 15 minutes, or until the skin is richly browned and crisp. Baste occasionally with the remaining glaze.
Serve: Carve the duck and serve it with steamed pancakes, thinly sliced cucumbers, scallions, and hoisin sauce. Guests can wrap pieces of duck, cucumber, and scallion in pancakes, adding hoisin sauce to taste.

Creating Peking duck at home is a culinary adventure that brings a piece of Chinese cooking tradition into your kitchen. While it may not be a quick weeknight meal, the process is a rewarding experience that culminates in a truly spectacular dish.