Chinese
Peking Duck
Beijing roast duck with crisp lacquered skin, tender meat, thin pancakes, cucumber, scallion, and sweet bean sauce.
6 servings · 90 minutes prep · 90 minutes cook
Ingredients
Duck
- 1 whole pekin duck, Pekin duck, head and feet removed
- 2 1/2 tbsp kosher salt, divided
- 1 tsp five-spice powder
- 1 tsp msg
Glaze
- 3 tbsp maltose
- 1 tbsp water, boiling, for loosening the maltose
- 1 tbsp chinkiang vinegar
- 1 tbsp shaoxing wine
To Serve
- 24 whole mandarin pancakes, steamed
- 1 whole cucumber, cut into thin batons
- 8 whole scallions, cut into thin slivers
- 1/2 cup tianmianjiang, or Tianmianjiang mixed with 1-2 tbsp hoisin
Directions
Prepare and Scald the Duck
- Trim excess fat from the duck cavity. Gently loosen the skin from the breast and thighs with your fingers or the handle of a wooden spoon, taking care not to tear it.
- Rub the duck cavity with 2 tbsp kosher salt, the five-spice, and optional MSG. Rub the remaining 1/2 tbsp kosher salt lightly over the skin.
- Bring a large stockpot of water to a boil. Holding the duck securely by the neck end or with hooks, slowly ladle boiling water over the entire skin for 1-2 minutes until the skin tightens. Pat completely dry.
Glaze and Air-Dry
- Stir the maltose with the boiling water, then mix in the vinegar and Shaoxing wine. Divide the glaze between two clean containers.
- Brush the duck with glaze from the first container and discard any remainder. Refrigerate uncovered on a rack for 24-48 hours until dry and papery; halfway through, brush with the reserved clean glaze.
Roast
- Preheat the oven to 425F. Roast the duck breast-side up on the rack for 20 minutes, then reduce the oven to 350F and continue roasting for 55-70 minutes, rotating once, until the thickest part of the thigh reaches 165-170F and the skin is deep mahogany.
Carve and Serve
- Rest the duck on a cutting board for 20 minutes. Slice off crisp skin, then carve the breast and leg meat into thin pieces.
- Serve hot with the warm mandarin pancakes, sweet bean sauce, and the prepared cucumber and scallions.
