Go Back
Print

How To Make Peking Duck

Peking Duck, an iconic Chinese dish, is a symphony of flavors and textures that has delighted palates for centuries. Crafted with precision and finesse, this culinary masterpiece requires careful preparation and execution. Here's a step-by-step guide to creating your own Peking Duck at home:
Prep Time15 minutes
Active Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: Chinese
Yield: 4
Cost: $5

Equipment

  • 1 oven
  • 1 Air blower or hairdryer

Materials

  • 1 whole duck (about 5-6 pounds)
  • 2 tablespoons maltose or honey
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon five-spice powder
  • 2 tablespoons white vinegar
  • some Salt to taste
  • 6 cups hot water
  • some Ice cubes
  • some Pancakes (store-bought or homemade)
  • some Hoisin sauce
  • some Sliced scallions
  • some Sliced cucumber

Instructions

  • Duck Preparation: Clean and rinse the duck thoroughly, removing any excess fat and innards. Pat the duck dry with paper towels. Combine maltose or honey, rice wine, soy sauce, five-spice powder, and a pinch of salt to create the marinade. Brush the marinade evenly over the duck, both inside and out. Allow the duck to marinate for at least 4 hours, preferably overnight, in the refrigerator.
  • Air Drying: Hang the marinated duck in a cool, well-ventilated area to dry for about 6-8 hours. This step helps achieve the crispy skin texture. Alternatively, use an air blower or hairdryer on low to help dry the duck's skin thoroughly.
  • Roasting: Preheat your oven to 350°F (175°C). Bring a pot of water to a boil. Add white vinegar. Hold the duck by the neck and dip it into the boiling water for 1-2 minutes. This helps tighten the skin and promote crispiness. Place the duck on a roasting rack and roast in the preheated oven for about 1 to 1.5 hours, turning occasionally for even cooking. Adjust the cooking time based on the duck's size.
  • Crispy Skin Enhancement: In the last 15-20 minutes of roasting, increase the oven temperature to 400°F (200°C) to further crisp the skin.
  • Pancake Preparation: While the duck is roasting, prepare the pancakes. Warm them in a steamer or microwave according to package instructions.