Peking Duck (Bei Jing Kao Ya)

Prep time: 30 minutes (Plus 24 hours chilling/drying time)

Cook time: 1 hour

Total time: 1 hour 30 minutes (excluding drying)

Servings: 6-8 slices per portion (Serves 4)

Country of Origin

China (Beijing)

Description

The pinnacle of imperial Chinese cuisine. This home-adapted version achieves the legendary, glass-shattering crispness of authentic Peking duck skin paired with tender, juicy meat. It is traditionally carved and wrapped in razor-thin pancakes with sweet bean sauce and crisp vegetables.

Presentation & How It's Eaten

The carved duck is presented with the glassy, mahogany skin separated from or layered over the meat. Diners take a thin Mandarin pancake, smear it with a stroke of sweet bean sauce, lay down a few strips of scallion and cucumber, add the duck, and roll it up like a small burrito.

Ingredients

• 1 whole duck (approx. 2kg / 4.5 lbs)

• 1 cucumber (cored and cut into matchsticks)

• 2 bunches scallions (white parts only, sliced into matchsticks)

• 1/2 cup Sweet Bean Sauce (Tianmianjiang) or Hoisin sauce

• 12-16 Mandarin Pancakes (steamed)

The Scalding & Glazing Liquid:

• 4 cups water

• 3 tbsp maltose (or honey)

• 2 tbsp rice vinegar

• 1 tbsp Shaoxing rice wine

The Cavity Rub:

• 1 tbsp salt

• 1 tsp Chinese five-spice powder

• 2 slices ginger

Step-by-Step Directions

1. Prep and Season Cavity: Rinse the duck inside and out, then pat completely dry with paper towels. Rub the inside of the cavity with the salt, five-spice powder, and ginger slices. Tie the neck skin closed with kitchen twine.

2. Scald the Skin: Place the duck on a rack over a clean sink. Pour a kettle of boiling water slowly all over the skin. The skin will tighten up, shrink, and turn creamy white instantly. Pat dry again.

3. Glaze: Melt the maltose, vinegar, water, and Shaoxing wine in a saucepan over medium heat until smooth. Brush this glaze generously all over the duck's skin.

4. Air-Dry (The Secret): Place the duck uncovered on a wire rack set over a baking sheet and refrigerate for 24 hours. A fan can be used to accelerate drying. The skin must feel like dry parchment paper before cooking.

5. Roast: Preheat your oven to 200°C (400°F). Place the duck breast-side up on a roasting rack over a foil-lined pan containing 1 cup of water (to prevent smoking). Roast for 30 minutes, then drop the temperature to 170°C (325°F) and roast for another 30–40 minutes until the skin is a deep mahogany brown.

6. Rest & Carve: Let the duck rest for 15 minutes. Use a sharp knife to slice away the crispy skin into rectangles, then slice the meat thinly. Serve immediately alongside warm steamed pancakes, cucumber, scallions, and sauce.

Cooking Tips

• Maltose vs. Honey: Maltose is traditional because it contains less water than honey, resulting in a much crispier, shinier skin that doesn't burn as easily in the oven.

Nutrition Facts

(Estimated per serving, including 3 pancakes and condiments)

• Calories: ~520 kcal

• Total Fat: 28g

• Saturated Fat: 9g

• Cholesterol: 115mg

• Sodium: ~790mg

• Total Carbohydrates: 34g

• Dietary Fiber: 2g

• Sugars: 12g

• Protein: 31g