Imperial Peking Duck Recipe

Prepare the brine

In a large pot or clean container, combine 6 cups cold water, kosher salt, brown sugar, crushed peppercorns, star anise, sliced ginger, and halved scallions. Stir until salt and sugar dissolve.

Rinse the duck inside and out under cold water. Pat dry with paper towels. Place the duck in the brine, ensuring it is fully submerged; weigh down with a plate if necessary. Refrigerate and brine for 6–8 hours (overnight up to 12 hours for stronger seasoning).

After brining, remove the duck and rinse quickly under cold water to remove surface salt. Pat the duck thoroughly dry with paper towels, inside and out. Use paper towels to dry the cavity well.

Dry the skin to help it crisp: using a small skewer or chopstick, gently separate the skin from the breast by pushing it between breast meat and skin in a few places to allow air and fat to render during cooking. Do not tear the skin.

Combine maltose (or honey), light soy sauce, Shaoxing wine, white vinegar and 2 tbs hot water in a small bowl and whisk until smooth. This creates a sticky glaze to help the skin brown and crisp.

Brush the glaze all over the duck skin and cavity. Place the duck on a rack set over a sheet tray and refrigerate, uncovered, for at least 6 hours or overnight to dry the skin completely. If you cannot refrigerate, hang the duck in a cool, breezy place for 6–8 hours.

Remove the duck from refrigerator about 30 minutes before roasting to come closer to room temperature.

Preheat the oven to 375°F (190°C). Arrange smashed garlic, quartered orange (if using), and quartered onion in the bottom of a roasting pan. Pour 1 cup water or low-sodium chicken stock into the pan — this will catch rendered fat and aromatize the drippings for a light jus.

Place the dried, glazed duck breast-side up on a rack over the aromatics in the roasting pan. Tuck the wing tips under the back and truss the legs loosely with kitchen twine so the bird cooks evenly.

Roast for 60 minutes at 375°F (190°C). After the first hour, increase oven temperature to 425°F (220°C) to crisp the skin. Roast for an additional 20–30 minutes, or until the skin is deep golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If the glaze begins to dangerously darken, tent loosely with foil for the final minutes.

Every 20 minutes during the 375°F stage, spoon 2–3 tbs of the pan juices over the duck (baste) to keep meat moist and improve browning. Do not baste during the final high-heat crisping stage.

If you prefer extra-crisp skin, after roasting remove duck from oven and let rest 10 minutes, then place under a very hot broiler for 2–4 minutes watching closely until desired crispness is reached.

Remove the duck from the oven and transfer to a cutting board. Let rest for 10–15 minutes — this lets juices redistribute and makes carving easier. Reserve pan juices for serving.

To carve in the traditional Peking style (thin slices of skin and meat): using a very sharp knife, first remove breast meat in thin slices, then slice skin with a thin layer of fat and meat attached into small rectangular pieces. Slice legs and thighs, and separate crisp skin pieces to serve. Aim for a mix of crispy skin pieces and thin meat slices for each pancake.

Warm Mandarin pancakes in a covered steamer or microwave (stack, cover with a damp paper towel) until pliable.

To assemble: spread about 1 tbs hoisin sauce on a pancake, top with 2–3 slices of duck (including some skin), a few cucumber matchsticks and scallion julienne. Fold and eat immediately.

Season any additional meat with salt and freshly ground black pepper to taste. Serve reserved pan juices as a light jus or mix with a little hoisin for dipping. Offer extra hoisin and plum sauce on the side.