Peking Crispy Duck

Name: Peking Crispy Duck
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Duck, about 2.2-2.5 kg, cleaned and patted dry; 1 tsp Salt, fine; 3 tbsp Maltose; 2 tbsp Chinese Rice Vinegar; 120ml Water, hot, to dissolve the maltose; 300g All-purpose Flour; 200ml Water, boiling; 2 tsp Sesame Oil, plus a little extra for brushing; 6 tbsp Sweet Bean Paste, tianmianjiang; 2 tbsp Water, to loosen; 2 tsp Sugar; 1 tsp Sesame Oil; 6 Spring Onions, scallions, cut into fine matchsticks; 1 Cucumber, seeded and cut into fine matchsticks; 1 pinch of Salt

Peking Crispy Duck delivers lacquered, crackling skin and tender meat—perfect for wrapping in thin pancakes with sweet bean paste, crisp cucumber and scallions. The classic maltose-vinegar glaze gives the skin a glossy, caramelized finish while a quick homemade pancake and bright garnishes complete the experience. This recipe walks you through tightening the skin, glazing, roasting and assembling for an impressive, shareable meal.

Peking Crispy Duck delivers lacquered, crackling skin and tender meat—perfect for wrapping in thin pancakes with sweet bean paste,... Show more

Traditional Chinese Recipe

Health Grade

B · Healthy

Rating

4.0

Time

2 hrs

Price

2,80 €

Calories

960 kcal

high protein

date night

holiday/special occasion

chinese

Method

Prepare the duck

Pat the Duck very dry, then use the tip of a skewer or a small knife to prick the skin all over without cutting into the meat. Rub the duck inside and out with Salt, especially in the cavity and over the fattier patches. In a bowl, whisk Maltose into Hot Water until it dissolves, stir in Chinese Rice Vinegar, then brush the glaze over the duck in a thin, even coat. Set the duck on a wire rack set over a tray and put it in the fridge uncovered.

Dry overnight

Leave the duck uncovered in the fridge for 8 to 12 hours, until the surface feels dry and slightly tacky. That long chill is what helps the skin blister and crisp in the oven.

Roast the duck

Heat the oven to 220°C. Set the duck breast-side up on a wire rack set over a roasting tray and roast for 20 minutes to render out the fat. Reduce the oven to 180°C and roast for 50 to 60 minutes more, until the skin is deep mahogany and blistered and the juices run clear. Rest the duck for 15 minutes before carving.

Mix the dough

Put All-purpose Flour in a bowl with a pinch of salt. Pour in the boiling water while stirring, add Sesame Oil, and mix until a shaggy dough forms. Knead briefly on the counter until smooth, cover, and let it rest for 30 minutes so it rolls thinly without springing back.

Make the sauce

Stir Sweet Bean Paste with water, Sugar, and the remaining sesame oil in a small pan until smooth. Warm gently, stirring for 2 to 3 minutes, until the sauce turns glossy and spoonable; keep it warm over very low heat.

Cut the garnishes

Trim the Spring Onion and cut it into the finest matchsticks you can manage. Seed the Cucumber and slice it into the same thin matchsticks so they fold neatly into the pancakes.

Cook the pancakes

Divide the rested dough into small pieces, roll each piece into a very thin round, and brush lightly with a little sesame oil. Cook in a hot dry pan, one or two at a time, for 1 minute per side, flipping once the first side is lightly spotted and the pancake begins to puff. Stack them under a clean towel so they stay soft and pliable.

Carve and serve

Carve the rested duck into thin crisp slices and arrange it with the warm pancakes, the sauce, spring onion, and cucumber on a platter. Let everyone spread on a little sauce, add duck and a few vegetable matchsticks, then roll up the pancake and eat while everything is still warm.