Crispy Peking Duck

Name: Crispy Peking Duck
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 4 servings
Ingredients: 2 kg whole duck; 60 g maltose syrup or honey; 30 ml rice vinegar; 30 ml Shaoxing rice wine; 10 g salt; 5 g five-spice powder; 50 g fresh ginger, sliced; 4 stalks spring onions, halved; 24 pcs Peking duck pancakes; 150 g Hoisin sauce; 200 g cucumber, thinly sliced; 4 stalks spring onions, thinly sliced

Difficulty

hard

Time

Price Category

expensive

Calories

High

Peking Duck is an iconic Chinese dish, renowned worldwide for its incredibly crispy skin and succulent meat. While its preparation is time-consuming, the result is well worth every effort. The secret lies in thoroughly drying the skin and applying a special glaze that gives it its distinctive flavor and beautiful, golden-brown color. It's the perfect choice for special occasions when you want to create something truly memorable for your table. Prepare this culinary masterpiece at home and impress your guests!

Steps

Prepare the Duck

Thoroughly clean the duck, remove giblets and excess fat. Trim the neck and wingtips. Bring water to a boil in a large pot, then carefully pour it over the duck's skin on all sides to tighten the skin. Afterwards, pat the duck thoroughly dry with paper towels.

Dry and Glaze

Place the duck on a rack with a tray underneath and refrigerate for at least 12-24 hours to allow the skin to dry completely. This step is crucial for crispy skin. In a bowl, mix the maltose syrup (or honey), rice vinegar, Shaoxing rice wine, salt, and five-spice powder. Remove the duck from the fridge and generously brush it with the glaze on all sides. Stuff the duck cavity with sliced ginger and halved spring onions.

Roast the Duck

Preheat your oven to 200°C (180°C for convection oven). Place the duck on a rack with a baking tray underneath, adding a little water to the tray (this helps catch fat and humidify the oven). Roast the duck for 30 minutes at 200°C, then reduce the temperature to 160°C (140°C for convection oven) and continue roasting for another 60-90 minutes, until the skin is golden brown and crispy, and the internal temperature reaches 74°C. Flip the duck halfway through.

Rest and Serve

Remove the duck from the oven and let it rest for 10-15 minutes before carving. This helps the meat retain its juiciness. Slice the crispy skin into thin strips, then slice the meat. Serve with warm Peking duck pancakes, Hoisin sauce, thinly sliced cucumber, and spring onions. Everyone can assemble their own rolls.

	Per 100g	Per Serving 250g
Calories	380 kcal	950 kcal
Protein	22g	55g
Fat	30g	75g
Carbohydrate	3g	8g
Fiber	0g	0g
Sugar	2g	5g

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Crispy Peking Duck

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Duck

Dry and Glaze

Roast the Duck

Rest and Serve

Extra Tips

► For perfectly crispy skin, thorough drying of the duck, even overnight in the fridge, is essential.

► After applying the glaze, do not cover the duck to allow the skin to continue drying.

► When serving, slice the skin and meat thinly, then serve with warm pancakes, Hoisin sauce, cucumber, and spring onions.

Nutrition