Peking Duck
The crown jewel of Beijing cuisine — crisp, roasted whole duck featuring paper-thin skin, carved and served wrapped in delicate pancakes with scallions and sweet bean sauce.
Ingredients
Duck & Glaze
- 1 whole duck (approx 2.5 kg)
- 4 tbsp honey or maltose
- 2 tbsp red wine vinegar
- 1 tbsp soy sauce
- 2 cups boiling water
- 1 ginger slice
- 1 star anise
Serving Accoutrements
- 24 thin wheat pancakes (steamed)
- 1/2 cup sweet bean sauce (tianmianjiang)
- 2 cucumbers, seeded and cut into matchsticks
- 4 scallions (green parts only), julienned
Instructions
Scald and Dry Skin
Pour boiling water all over the duck skin to shrink and tighten it. Pat completely dry. Hang or leave uncovered in the fridge for 24 hours to dry out the skin for maximum crispiness.
Glaze the Duck
Mix honey, vinegar, soy sauce, and a splash of water. Brush this glaze all over the dry duck. Let dry for another 2-3 hours.
Roast
Preheat oven to 190°C (375°F). Place the duck breast-side up on a rack over a foil-lined roasting pan. Roast for 60-70 minutes, flipping once, until the skin is dark red and crispy.
Carve
Let the duck rest for 15 minutes. Use a sharp knife to carve the crispy skin along with thin slices of juicy duck meat.
Serve
Spread a little sweet bean sauce on a warm pancake, place cucumber and scallions inside, top with crispy duck skin and meat, roll up, and enjoy.
Nutrition Facts
* Based on a 2,000 calorie diet.