Peking Duck Recipe

Prepare and clean the duck

Rinse the whole duck inside and out under cold water. Pat thoroughly dry with paper towels. Trim excess fat from the cavity opening and pierce the skin at the tail end to allow rendered fat to escape during roasting.

Season the cavity

Rub 1 teaspoon sea salt and 1 tablespoon Shaoxing wine into the cavity. Place the green onions, ginger slices, star anise and cloves into the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the back.

Marinate exterior

Mix remaining 1 teaspoon sea salt and 1 teaspoon five-spice powder with 1 tablespoon light soy sauce and 1 tablespoon dark soy sauce. Gently loosen the skin over the breasts with your fingers (careful not to tear) and rub some of the soy mixture under the skin over the breast meat. Rub the rest evenly over the outside of the duck. Pour remaining 1 tablespoon Shaoxing wine over the skin. Place the duck on a rack in a shallow tray and refrigerate, uncovered, for at least 8 hours or overnight to dry the skin—this step is important for crisp skin.

Prepare glaze

In a small heatproof bowl, dissolve maltose (or honey) with the boiling water, stirring until smooth. Stir in rice vinegar and 1 teaspoon of vegetable oil if using. Allow to cool slightly until brushable but still warm.

Glaze the duck

Remove the duck from the refrigerator. Brush the warm maltose glaze evenly over the entire duck surface. If you like an extra-crisp, repeat glazing once more after 15 minutes. Return duck to the rack to air-dry for 30–60 minutes at room temperature or until the glaze is tacky and the skin looks dry.

Preheat and prepare for roasting

Preheat oven to 375°F (190°C). Place a roasting rack in a large roasting pan and add about 1/2 inch (12 mm) of water to the bottom of the pan to catch drippings and moderate heat. Position the duck breast-side up on the rack.

Roast the duck

Roast for 45 minutes. After 45 minutes, baste the duck with rendered fat or the optional vegetable oil for extra sheen (use a spoon to skim fat from the pan). Increase oven temperature to 425°F (220°C) and roast for an additional 20–30 minutes, or until the skin is deep mahogany brown and crisp and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). If skin browns too quickly, tent loosely with foil.

Rest

Remove duck from oven and transfer to a cutting board. Let rest 10–15 minutes before carving to let juices redistribute and to allow skin to firm up further.

Make hoisin dipping sauce

In a small bowl, combine hoisin sauce, sugar and sesame oil. Stir until sugar dissolves. Taste and adjust: add a teaspoon of water if too thick, or extra sesame oil for aroma.

Carve the duck

Using a sharp carving knife, first remove the legs and wings. Then slice the breast meat thinly with skin attached — classic Peking duck presentation emphasizes thin slices of crispy skin with a thin layer of meat. Arrange skin and meat on a warm plate.

Assemble pancakes

Warm the Mandarin pancakes according to package instructions (steam briefly or microwave covered with a damp towel). To serve: spread a thin layer of hoisin sauce on a pancake, add a couple slices of duck (with skin), a few julienned cucumber strips and green onion slices, then roll or fold and eat.

Reserve the duck fat collected in the roasting pan. Strain and store in a jar in the refrigerator for future use (excellent for roasting potatoes). Use the reserved fat to baste during the first roast if desired, brushing 1–2 tablespoons over the skin to aid browning.