Peking Duck
Peking duck is a centuries-old Chinese banquet dish refined in the imperial kitchens of Beijing. A whole duck is air-dried to tighten the skin, then roasted at high heat until the exterior shatters like glass while the fat beneath renders almost entirely away. The skin is the centerpiece: a lacquered sheet of crunch that carries a faint sweetness from the maltose glaze applied before roasting. Traditionally, a skilled carver slices the skin and meat tableside into thin pieces. Diners place a few slices onto a paper-thin wheat pancake, add julienned scallion and cucumber, streak on hoisin sauce, then roll everything into a tight parcel. Each bite layers crisp skin, supple meat, raw vegetable crunch, and the fermented sweetness of the sauce into a single mouthful.
Adjust Servings
Instructions
- 1
Clean and pat the duck dry thoroughly, then prick the skin lightly with a fork.
- 2
Mix honey, soy sauce, black vinegar, and five-spice, brush over the duck, and air-dry in the fridge for at least 8 hours.
- 3
Preheat oven to 200C, roast the duck on a rack for 20 minutes, then reduce to 180C and roast 45-50 minutes more.
- 4
Drain rendered fat midway and turn once to brown the skin evenly.
- 5
Rest the roasted duck for 10 minutes, then slice thinly.
- 6
Spread hoisin on pancakes, add duck slices, scallion, and cucumber, then roll and serve.
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Nutrition (per serving)
Goes Well With
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