Peking Duck

Name: Peking Duck
Cook time: 240 min
Total time: 240 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Whole Duck, 2.3–2.5 kg, air-dried if possible; 2 tsp Kosher Salt; 2 l Water, Boiling, for scalding; 3 tbsp Maltose, or light honey if maltose unavailable; 1 1/2 tbsp Rice Vinegar; 3 tbsp Water, Hot; 300g All-purpose Flour; 180ml Water, Boiling; 1 tbsp Sesame Oil, plus a little extra for brushing; 1/4 tsp Fine Salt; 1/2 cups Tian Mian Jiang, sweet fermented wheat/bean paste; 1 1/2 tbsp Water, Warm, to loosen the sauce; 8 Scallions, Cut into thin matchsticks; 1 Cucumber, Deseeded and cut into thin matchsticks

Classic Peking Duck features glossy, crackling skin and tender meat served with thin pancakes and bright, crunchy garnishes. This version tightens the skin with a hot-water treatment, seals it with a sweet maltose glaze, and finishes in a hot oven for irresistible crispness. Assemble with scallions, cucumber and sweet bean sauce for the traditional experience.

Classic Peking Duck features glossy, crackling skin and tender meat served with thin pancakes and bright, crunchy garnishes. This ... Show more

Traditional Chinese Recipe

Health Grade

B- · Healthy

Rating

4.1

Time

4 hrs

Price

2,72 €

Calories

931 kcal

high protein

holiday/special occasion

chinese

gourmet

Method

Prep the duck

Pat the Whole Duck very dry, trim away any excess fat at the neck and cavity, and rub the skin and inside lightly with Kosher Salt. Use the tip of a skewer or fork to prick the skin all over, especially where the fat is thick, but try not to pierce the meat. This helps the fat render later so the skin turns crisp rather than greasy.

Scald the duck

Bring the Water to a boil in a very large pot or kettle. Set the duck in the sink or over a tray and carefully ladle the boiling water all over it, turning so every part of the skin gets hit; the skin should tighten and look slightly pale. Drain off any pooled water, then pat the duck dry again with clean towels.

Glaze and dry

Stir the Maltose (or light honey if that's easier to find), Rice Vinegar, and hot water together until the mixture turns smooth and glossy, then brush it all over the duck in a thin, even coat. Set the duck on a rack over a tray and refrigerate it uncovered for at least 2 hours until the skin feels dry, taut, and a little sticky.

Mix the dough

Combine the All-purpose Flour and Fine Salt in a bowl. Pour in the boiling water and Sesame Oil, stirring with chopsticks or a spoon until shaggy clumps form, then knead for a few minutes until the dough feels smooth and elastic. Cover it and let it rest for 30 minutes so it rolls out easily.

Cook the pancakes

Divide the rested dough into about 20 to 24 pieces. Roll each piece into a small ball, lightly brush one side of two balls with a little extra sesame oil, press the oiled sides together, and roll each pair into a paper-thin round about 6 inches across. Heat a dry skillet over medium-high and cook each pancake pair for 30 to 45 seconds per side, just until pale gold and lightly puffed; peel them apart while hot and keep them stacked under a clean towel.

Roast the duck

While the pancakes are resting, heat the oven to 425° F. Place the duck breast-side up on a rack set over a roasting pan so the fat can drip away, then roast for 20 minutes. Lower the oven to 350° F and roast for another 40 to 50 minutes, until the skin is deep mahogany, blistered, and crisp all over.

Rest and carve

Transfer the duck to a board and let it rest for 15 minutes so the juices settle. Carve the crisp skin and meat into thin slices together, so each piece has a little of both.

Assemble and serve

Stir the Tian Mian Jiang with warm water until it loosens into a smooth, spreadable sauce. Cut the Scallion and Cucumber into thin matchsticks if you haven't already, then arrange the sliced duck, pancakes, sauce, and vegetables on a platter. To eat, spread a little sauce on each pancake, add duck, scallion, and cucumber, then roll it up and serve right away.