Peking Duck
Quick answer
Peking duck is a centuries-old Chinese banquet dish refined in the imperial kitchens of Beijing.
What makes this special
- Peking Duck is a classic banquet dish with air-dried skin that roasts to a glass-like crisp.
- Eight-hour refrigerator drying is what creates the glass-thin crisp skin
- Two-stage heat from 200 to 180 degrees renders the fat layer away
Key ingredients
Core cooking flow
- 1 Rinse the whole duck inside and out, then pat it completely dry with towels.
- 2 Mix 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon black vinegar...
- 3 Set the duck on a rack and air-dry it in the refrigerator for at least 8 hours.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse the whole duck inside and out, then pat it completely dry with towels.
Prick only the skin lightly with a fork, avoiding the meat so juices stay inside while the fat can render.
- 2Season
Mix 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon black vinegar, and 1 teaspoon five-spice powder until smooth.
Brush a thin, even coat over the duck, breaking up any thick patches.
- 3Step
Set the duck on a rack and air-dry it in the refrigerator for at least 8 hours.
The surface should feel tacky rather than wet, and the color should deepen before roasting.
- 4Step
Preheat the oven fully to 200C, then roast the duck on the rack for 20 minutes.
This first high-heat stage tightens the skin and starts browning before the longer roast.
- 5Step
Lower the oven to 180C and roast for another 45-50 minutes.
Midway through, clear away rendered fat and turn the duck once so the skin browns evenly without sitting in grease.
- 6Finish
Rest the roasted duck for 10 minutes, then slice the crisp skin and meat thinly.
Spread hoisin on each pancake, add duck, julienned scallion, and cucumber, then roll tightly and serve warm.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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