Peking Duck ｜ 北京烤鴨

Peking Duck (北京烤鴨), also known as Beijing Roast Duck, is a complex process that requires some preparation and special techniques to achieve the crispy skin and tender meat that this dish is famous for. Here’s a step-by-step guide to making Beijing Roast Duck at home:

Ingredients

  • 1 whole duck (about 5-6 pounds)
  • 2-3 liters of water
  • 1/4 cup honey
  • 1/4 cup maltose or corn syrup
  • 1/4 cup rice vinegar
  • 1 tablespoon Chinese five-spice powder
  • 1/4 cup Shaoxing wine (or dry sherry)
  • Salt

For the dipping sauce:

  • 1/2 cup hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons water

For serving:

  • Mandarin pancakes or thin Chinese-style crepes
  • Sliced scallions
  • Sliced cucumber

Instructions

  1. Prepare the duck:
    • Clean the duck thoroughly and remove any remaining feathers. Pat it dry with paper towels.
    • Rub the inside of the duck with salt and the Chinese five-spice powder.
    • Insert a small hook into the neck or tie a string around the neck to hang the duck later.
  2. Scald the duck:
    • In a large pot, bring 2-3 liters of water to a boil.
    • Holding the duck by the hook or string, carefully pour the boiling water over the duck several times to tighten the skin. Make sure the entire surface is evenly scalded.
    • Pat the duck dry again with paper towels.
  3. Glaze the duck:
    • In a bowl, mix the honey, maltose or corn syrup, rice vinegar, and Shaoxing wine until well combined.
    • Brush the glaze mixture all over the duck, ensuring it is evenly coated.
    • Hang the duck in a cool, well-ventilated place to dry for at least 24 hours. This drying process is crucial for achieving the crispy skin.
  4. Roast the duck:
    • Preheat your oven to 375°F (190°C). If you have a convection setting, use it.
    • Place the duck on a rack in a roasting pan. Add some water to the bottom of the pan to prevent dripping fat from smoking.
    • Roast the duck for about 1.5 to 2 hours, or until the skin is deep golden brown and crispy. Baste the duck with the remaining glaze every 30 minutes.
    • If the skin is not crispy enough, you can increase the oven temperature to 450°F (230°C) for the last 10-15 minutes, but watch it closely to prevent burning.
  5. Prepare the dipping sauce:
    • In a small saucepan, combine the hoisin sauce, sesame oil, sugar, and water. Heat gently until the sugar dissolves and the sauce is smooth. Set aside.
  6. Serve the duck:
    • Once the duck is done, let it rest for 10 minutes.
    • Carve the duck into thin slices, separating the skin from the meat.
    • Serve the duck with Mandarin pancakes, sliced scallions, and cucumber. To eat, spread a bit of hoisin sauce on a pancake, add some duck slices, skin, scallions, and cucumber, then roll it up.

Tips

  • Traditional Beijing Roast Duck is hung to dry in a special oven. If you can’t hang it, place the duck on a rack in the fridge to dry.
  • The key to crispy skin is ensuring the duck is completely dry before roasting.
  • For an authentic experience, you can find Mandarin pancakes in Asian markets or make them from scratch.

Enjoy your homemade Beijing Roast Duck, a delicious and impressive dish that showcases the flavors of traditional Chinese cuisine!

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