Peking Duck
This recipe guides you through preparing authentic Peking Duck, featuring its signature crispy skin and succulent meat. The process involves seasoning, blanching with hot water, thorough drying, and precise roasting. Served with hoisin sauce, fresh vegetables, and steamed buns, it's a culinary masterpiece perfect for special occasions.
Equipment
- 1 Roasting Pan with Rack
- 1 Large Stockpot For boiling water
- 1 Whisk For seasoning paste
- 1 Carving knife
- 1 Cutting Board
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)
- ΒΌ 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
- Pat the whole duck thoroughly dry with paper towels, removing any excess moisture, then trim off any large pockets of excess fat, especially around the cavity opening.
- In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon Chinese five spice, 2 tablespoons kosher salt, and 2 teaspoons baking soda to form a seasoning paste.
- Carefully pour 4 cups of boiling water evenly over the duck skin in a large sink or over a roasting pan, ensuring all parts are blanched to tighten the skin.
- Immediately after blanching, pat the duck dry again. Place the duck on a wire rack set over a baking sheet and air-dry in a cool, airy place or uncovered in the refrigerator for at least 4 hours, or preferably overnight, until the skin is completely dry and taut.
- Rub the prepared seasoning paste all over the duck, ensuring an even coating, and allow it to sit for at least 30 minutes.
- Preheat oven to 3750F (1900C). Place the duck breast-side up on a wire rack in a roasting pan, adding about 1 cup of water to the bottom of the pan to prevent drippings from burning.
- Roast for 1 hour, then reduce oven temperature to 3250F (1600C) and continue roasting for another 1 to 1.5 hours, or until the internal temperature reaches 1650F (740C) in the thickest part of the thigh, and the skin is deep golden and crispy.
- During the last 30 minutes of roasting, brush the duck with the remaining 1 tablespoon of honey combined with 1 teaspoon of Chinese five spice for extra glaze and flavor.
- Remove the duck from the oven and let it rest on a carving board, tented loosely with foil, for at least 15-20 minutes before carving to allow the juices to redistribute.
- Carve the duck into thin slices, separating crispy skin from meat if desired, and serve immediately with warmed hoisin sauce, thinly sliced cucumbers, carrots, and scallions, alongside steamed buns or Mandarin pancakes.
Notes
Achieving the signature crispy skin is paramount for Peking Duck. After the hot water treatment, ensure the duck is thoroughly dried, ideally by air-chilling uncovered in the refrigerator overnight; this dehydration step is critical for a crisp finish. When roasting, begin with a higher temperature to jumpstart skin crisping, then reduce for even cooking. Always roast the duck on a wire rack to allow fat to drip away, preventing the bottom from becoming soggy. For serving, carve the duck carefully, aiming for thin slices of skin and meat, and provide ample fresh accompaniments like cucumber and scallions, along with warm steamed buns or Mandarin pancakes, to complete the authentic experience. A slight brush of maltose or honey before the final roast can enhance the skin's glaze and crispness.