Name: Maizbaans Peking Duck Recipe
Cook time: 12 h
Total time: 12 h
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 each whole duck (about 5–6 lb / 2.3–2.7 kg), giblets removed; 2 tbs kosher salt; 1 tsp white pepper; 2 tbs light soy sauce; 2 tbs Shaoxing wine (or dry sherry); 3 tbs honey; 2 tbs maltose (or additional honey if unavailable); 1 tsp Chinese five-spice powder; 2 tbs ginger, sliced; 3 stalks scallions, roughly chopped; 4 cups water (for blanching and mixing with glaze); 1 cup white vinegar (for blanching); 2 tbs honey (warm for mixing); 1 tsp dark soy sauce (for color, optional); 1 tsp sesame oil; 20 each Mandarin pancakes or thin steamed pancakes; 1 cup hoisin sauce; 1 each cucumber, julienned; 6 stalks scallions, cut into 2–3 inch batons

Method

Duck & Marinade

Prepare the duck

Remove giblets and excess fat from the duck cavity. Pat the duck thoroughly dry inside and out with paper towels. Trim any loose skin or feather remnants; leave the neck skin intact if possible.

Season cavity

Rub the inside of the cavity with 1 tablespoon kosher salt and 1/2 teaspoon white pepper. Insert the sliced ginger and chopped scallions into the cavity and set the duck aside for 15 minutes to infuse.

Exterior seasoning

Brush the outside of the duck lightly with the 2 tablespoons light soy sauce and 2 tablespoons Shaoxing wine; rub evenly. Sprinkle the outside with the remaining 1 tablespoon kosher salt, 1/2 teaspoon white pepper and 1 teaspoon Chinese five-spice powder to season the skin's surface (this helps flavor the outer meat).

Blanching & Air-drying

Prepare blanching liquid

In a large pot, bring 4 cups water and 1 cup white vinegar to a rolling simmer. Turn off heat but keep hot.

Blanch the skin

Hold the duck by the neck hook or set on a rack and carefully ladle or pour the hot vinegar-water over the entire exterior skin for 1–2 minutes, rotating so all skin surfaces are coated and tightened. This helps tighten the skin and remove small feathers. Pat dry immediately with paper towels.

Air-dry

Place the duck on a wire rack on a sheet tray and leave uncovered in the refrigerator for at least 8–12 hours or overnight to dry. For best results, air-dry up to 24 hours. The skin should be taut and dry to the touch.

Glaze & Roasting

Make glaze

Combine 3 tablespoons honey, 2 tablespoons maltose (or 2 additional tablespoons honey), and 1/2 cup warm water; whisk until smooth. Add 1 teaspoon sesame oil and 1 teaspoon dark soy sauce (optional) to deepen color and flavor. Keep warm.

Initial oven roast (render fat)

Preheat oven to 475°F (245°C). Position a rack in a roasting pan to catch drippings. Place the duck breast-side down on the rack and roast for 15 minutes at 475°F to start rendering fat and tighten skin. Carefully remove from oven.

Lower temperature and continue roasting

Reduce oven temperature to 350°F (175°C). Flip the duck so breasts face up. Roast for 45 minutes to 1 hour, basting every 20 minutes with any collected pan fat. If a lot of fat accumulates, drain excess to keep the duck from frying in its fat.

Glaze and finish

Increase oven temperature to 425°F (220°C). Brush the entire skin with the prepared honey-maltose glaze. Return the duck to the oven and roast for an additional 10–15 minutes, watching carefully so the glaze caramelizes but does not burn. Aim for deep mahogany, crispy skin and an internal temperature of 165°F (74°C) in the thickest part of the thigh.

Rest

Remove duck from oven and tent loosely with foil. Rest for 15–20 minutes to allow juices to redistribute.

Carving & Serving

Crisp skin (optional)

If skin needs extra crispness, place duck under a hot broiler for 1–2 minutes, watching constantly to prevent burning.

Carve

Using a sharp knife, slice the duck into thin slices. Traditional Peking Duck is served with thin slices of skin and meat together: remove skin and slice in long thin pieces, then slice meat from breasts and legs into bite-sized slices.

Assemble pancakes

Warm Mandarin pancakes according to package directions. To serve: spread a little hoisin sauce on a pancake, add a few slices of duck (skin and meat), top with julienned cucumber and scallion batons, then roll or fold and eat immediately.