Peking Duck With Buns (12 Pcs) Recipe

Rinse the duck inside and out; remove giblets, then pat thoroughly dry with paper towels.

Optional: Let the duck air-dry uncovered in the refrigerator for 8–12 hours to tighten the skin.

Make the glaze: in a small saucepan, combine maltose syrup, soy sauce, Shaoxing wine, and rice vinegar; whisk in minced garlic, five-spice powder, and a pinch of salt; warm gently until combined, then set aside.

Loosen the skin by sliding a clean pair of tongs or a skewer between the skin and meat at the breast and legs.

Pour boiling water over the duck skin to tighten, then pat completely dry.

Brush the glaze all over the duck, including under the loosened skin where possible.

Roast in a preheated oven at 475 F (245 C) for 20–30 minutes to set the skin.

Reduce oven to 350 F (175 C) and roast for 1.5–2 hours, basting with the glaze every 20–30 minutes, until the internal temperature reaches 165 F (74 C) in the thickest part.

Remove from oven and let rest 15–20 minutes before carving. Slice thinly and arrange on a platter.

In a large bowl, whisk flour, sugar, yeast, baking powder, and salt. Gradually add warm water and oil, mixing to form a shaggy dough.

Knead on a floured surface 8–10 minutes until smooth and elastic.

Cover and let rise in a warm place 60–90 minutes, or until doubled in size.

Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball, then roll into a disc about 4–5 inches in diameter.

Place a parchment square on each disc (optional) and fold the edges to create a smooth, rounded bun.

Steam the buns in a lined bamboo steamer over simmering water for 12–15 minutes until puffed and cooked through. Keep warm wrapped in a towel.

Julienne the cucumber and thinly slice the scallions. Slice the duck meat thinly, keeping skin with meat pieces.

Spread a thin layer of hoisin sauce inside each steamed bun.

Fill each bun with several slices of duck, a bit of crispy skin, cucumber, and scallions.

Serve immediately with extra hoisin on the side if desired.