Peking Duck

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Peking Duck is one of China's most iconic dishes, prized for its shatteringly crisp, mahogany-glazed skin and tender meat. Traditionally roasted over jujube wood, this home-oven version uses a maltose glaze and patient air-drying to achieve that signature lacquered crunch. Served with warm Mandarin pancakes, scallions, cucumber, and a sweet hoisin sauce, it makes a stunning centerpiece for a special dinner.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 45 gFat
• 14 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 12 gSugar
• 38 gProtein
• 1180 mgSodium
• 580 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the duck

• 1 whole duck (5 to 6 lbs), cleaned and patted dry
• 2 tablespoons Chinese five-spice powder
• 1 tablespoon kosher salt
• 2 tablespoons Shaoxing wine
• 4 cups boiling water, for blanching

For the maltose glaze

• 1/4 cup maltose syrup (or honey as substitute)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon hot water

For the hoisin dipping sauce

• 1/3 cup hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 tablespoon warm water

For serving

• 12 to 16 Mandarin pancakes, store-bought or homemade
• 6 scallions, white parts only, julienned
• 1 English cucumber, julienned

Directions

1. Pat the duck thoroughly dry with paper towels and trim any excess fat from the cavity and neck. Season the cavity and outside generously with kosher salt and five-spice powder, then rub with Shaoxing wine. Hang or place the duck uncovered on a rack and refrigerate for 12 to 24 hours to dry the skin completely.
2. In a small bowl, whisk together maltose syrup, rice vinegar, soy sauce, and hot water until smooth. Bring 4 cups of water to a full rolling boil in a kettle.
3. Ladle the boiling water slowly and evenly over the entire duck to tighten the skin, then pat dry immediately with paper towels. Brush the maltose glaze generously over the duck and let it air-dry on the rack for 1 to 2 hours until the skin feels tacky and tight.
4. Preheat the oven to 375°F (190°C). Place the duck breast-side up on a wire rack set inside a roasting pan. Pour about 1 inch of water into the pan and roast for 60 minutes, basting occasionally with collected pan juices.
5. Increase oven temperature to 425°F (220°C) and roast for another 15 to 20 minutes, until the skin is a deep, glossy mahogany and crackles when pressed.
6. While the duck rests, whisk together hoisin sauce, sesame oil, honey, and warm water in a small bowl until smooth and pourable.
7. Let the duck rest for 10 to 15 minutes on a cutting board. Using a sharp carving knife, slice thin pieces of skin with a layer of meat, cutting parallel to the breastbone.
8. Steam or warm the Mandarin pancakes according to package directions. To assemble, spread a thin layer of hoisin sauce on each pancake, top with a few slices of duck, scallions, and cucumber, then roll up to eat by hand.

Cook’s Notes

• Drying the duck skin thoroughly is the single most important step for that signature crispness; do not shortcut the refrigeration period.
• Save the duck fat that renders into the roasting pan; it is incredible for frying eggs, roasting potatoes, or sautéing greens.
• If maltose syrup is hard to find, brush the duck twice with warm honey mixed with a splash of vinegar for a similar glossy finish.
• Mandarin pancakes can be found frozen in most Asian grocery stores and steamed straight from frozen in just a few minutes.
• For an extra-crisp finish, briefly place carved skin pieces on a wire rack and reheat at 450°F for 2 to 3 minutes before serving.

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