Peking Duck
This recipe delivers a simplified yet authentic Peking Duck experience at home. The duck is meticulously prepared to achieve incredibly crispy skin and tender, flavorful meat. It's a perfect main course for special occasions.
An original recipe by Forkin
- Total time
- 4 hr 50 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2.2 kgwhole duck, cleaned, neck and giblets removed
skin glaze
- 60 mlrice vinegar
- 60 mlhoney
- 30 mlsoy sauce
- 0.5 tspfive-spice powder
- 0.5 tspsalt
- 120 mlwater
for serving
- 0.5 cuphoisin sauce
- 12 pcsmandarin pancakes
- 1 pcscucumber, julienned
- 4 pcsscallion, cut into 2-inch (5.1 cm) pieces, thinly sliced lengthwise
Equipment
large pot · wire rack · meat thermometer · roasting pan · basting brush
The method
Step by step
- 1
Blanch the whole duck by pouring boiling water over its skin evenly, ensuring all surfaces are covered to tighten the skin.
About 5 min
Cook’s note: This step helps to render fat and create crispy skin.
- 2
Pat the duck completely dry inside and out with paper towels.
About 5 min
Cook’s note: Thorough drying is crucial for crispy skin.
- 3
Combine the rice vinegar, honey, soy sauce, five-spice powder, salt, and water in a small bowl to create the skin glaze.
About 2 min
- 4
Brush the duck all over with the prepared glaze, ensuring an even coating.
About 3 min
Cook’s note: Apply multiple thin layers for best results, allowing each to dry slightly.
- 5
Hang the duck in a cool, dry, and well-ventilated area for at least 3 hours, or preferably overnight (12-24 hours) to allow the skin to dry completely.
About 3 hr
Cook’s note: A fan can speed up the drying process. Do not cover the duck during this time.
- 6
Preheat your oven to 180°C (350°F).
About 15 min
- 7
Place the duck on a rack set over a roasting pan filled with about 2 cm of water.
Cook’s note: The water in the pan helps to keep the oven humid and prevent the duck from drying out, while also collecting rendered fat.
- 8
Roast the duck for 60 minutes, then reduce the oven temperature to 160°C (325°F).
About 1 hr
- 9
Continue roasting for another 30-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the skin is deeply golden and crispy.
About 30 min
Cook’s note: Baste occasionally with any remaining glaze if the skin starts to look dry, but avoid over-basting.
- 10
Remove the duck from the oven and let it rest on a cutting board for 15-20 minutes before carving.
About 20 min
Cook’s note: Resting allows the juices to redistribute, ensuring a more tender duck.
- 11
Carve the duck into thin slices, separating the crispy skin from the meat.
About 5 min
Cook’s note: Traditional Peking duck is served with both skin and meat, often separating them.
- 12
Serve immediately with hoisin sauce, warm mandarin pancakes, julienned cucumber, and scallions.
Cook’s note: Guests can assemble their own pancakes by spreading hoisin, adding duck, cucumber, and scallions.
Keep it good
Store leftover duck and components separately in airtight containers in the refrigerator.
Reheat duck meat gently in the microwave or a low oven. Reheat pancakes in a steamer or microwave until soft.
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