Peking Duck
This recipe guides you through preparing a classic Peking Duck, renowned for its exceptionally crispy skin and tender, flavorful meat. The process involves a unique combination of seasoning, blanching with hot water, and meticulous air-drying, followed by slow roasting. The result is a beautifully lacquered duck, traditionally served with thin pancakes or steamed buns, hoisin sauce, fresh cucumbers, and scallions.
Equipment
- 1 Large roasting pan with rack Essential for even roasting and fat rendering
- 1 Large Stockpot For boiling water to blanch the duck
- 1 Sharp Carving Knife For precise carving of crispy skin and meat
- 1 Cutting Board For carving and resting the duck
- 1 Basting Brush For applying glazes evenly
Ingredients
Main
- 1 tablespoon soy sauce
- 2 tablespoons honey divided
- 2 tablespoons plus 1 teaspoon Chinese five spice, divided
- 2 tablespoons kosher salt
- 2 teaspoons baking soda
- 1 4-pound whole air-chilled duck (thawed, if frozen)
- ¼ cup hoisin sauce plus more for serving
- 8 boiling water divided
- For serving: thinly sliced cucumbers carrots, and scallions, steamed buns or Mandarin pancakes
Instructions
- Prepare the duck by removing any giblets or excess fat, then pat it thoroughly dry with paper towels, inside and out.
- Combine 2 tablespoons of kosher salt, 1 teaspoon of Chinese five-spice, and 2 teaspoons of baking soda, then rub this mixture generously over the duck, ensuring full coverage.
- Place the duck on a rack set over a large sink or a deep roasting pan. Carefully pour 8 cups of boiling water over the entire duck, ensuring all the skin is scalded to tighten it.
- Pat the duck thoroughly dry with paper towels again. For optimal crispness, air-dry the duck in the refrigerator, uncovered, for at least 12-24 hours, or until the skin is completely dry and taut.
- Combine 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1 teaspoon of Chinese five-spice. Brush this mixture evenly over the dried duck.
- Preheat your oven to 375°F (190°C). Place the duck breast-side up on a rack in a roasting pan, adding about 1 cup of water to the bottom of the pan to catch drippings.
- Roast the duck for 1 hour. While roasting, combine the remaining 1 tablespoon of honey with ¼ cup of hoisin sauce for the final glaze.
- Reduce the oven temperature to 325°F (160°C). Turn the duck over and continue roasting for 30 minutes. Flip back to breast-side up and roast for another 30-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is deeply golden and crispy.
- Remove the duck from the oven and let it rest on a cutting board, tented loosely with foil, for 15-20 minutes to allow the juices to redistribute.
- Carve the duck, separating the crispy skin from the meat. Serve immediately with warm steamed buns or Mandarin pancakes, extra hoisin sauce, and thinly sliced cucumbers, carrots, and scallions.
Notes
The key to authentic Peking Duck lies in achieving incredibly crispy skin and succulent meat. Ensure the duck is thoroughly dried, ideally by air-drying in the refrigerator uncovered for at least 12-24 hours after the blanching and seasoning process; this allows the skin to dehydrate, promoting ultimate crispness. The initial blanching step with boiling water helps tighten the skin. For an even more golden, lacquered finish, consider applying several thin layers of the honey glaze throughout the drying and initial roasting process. Always rest the duck for at least 15-20 minutes after roasting before carving to allow the juices to redistribute, ensuring moist meat. Serve traditionally with warm Mandarin pancakes or steamed buns, thinly sliced cucumbers, scallions, and a rich hoisin sauce.