Peking Duck Recipe

Prepare the duck

Remove any giblets from the cavity and pat the duck thoroughly dry with paper towels. Trim excess neck fat and tuck the wing tips under the body.

Combine kosher salt, Chinese five-spice and white pepper. Rub the mixture all over the cavity and the outside of the duck, then rub the light soy sauce and Shaoxing wine into the cavity. Place the duck on a rack set over a sheet pan and refrigerate, uncovered, for at least 4 hours or preferably overnight to dry the skin.

If time allows, for crisper skin, suspend the duck by a hook or sit it on a rack with airflow all around and let it air-dry in the refrigerator 12–24 hours.

About 1–2 hours before roasting, bring 1 liter of water to a rolling boil. Carefully pour or ladle the boiling water over the entire skin of the duck to tighten the skin. Alternatively, dunk the duck briefly in the boiling water if your setup allows (be cautious).

Mix the maltose (or honey), rice vinegar and 4 tablespoons water in a small saucepan and warm gently until thin and combined (about 1–2 minutes). Brush a thin, even coat of this glaze over the duck skin. Allow the duck to cool to room temperature, then return it to the refrigerator, uncovered, for another 1–2 hours to let the glaze set and the skin dry further.

Preheat the oven to 375°F (190°C). Place the duck breast-side up on a rack in a roasting pan. Add about 1 cup of water to the bottom of the pan to catch drippings and keep the oven humidified.

Roast the duck for 45 minutes. After 45 minutes, increase the oven temperature to 425°F (220°C) to promote further skin crisping. Roast an additional 20–30 minutes, until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If the skin is browning too quickly, tent loosely with foil.

If you choose to use the hot oil step for extra blistering: carefully heat 1/4 cup neutral oil until shimmering. Place the roasted duck on a heatproof surface and, using a spoon, carefully pour the hot oil evenly over the duck skin to further crisp and blister. Do this outdoors or with extreme caution and no flammable items nearby.

Remove the duck from the oven and let it rest for 10–15 minutes before carving. Reserve pan drippings for another use if desired.

If using store-bought plum sauce, transfer 1 cup to a small bowl and stir in 1 teaspoon light soy sauce and 1 teaspoon rice vinegar. Add 1/4 teaspoon five-spice if you want a deeper aroma. Taste and adjust seasoning; keep warm or at room temperature for serving.

Carve the duck: remove legs and thighs, separate drumsticks and thighs, then carve breast meat into thin slices against the grain. For classic Peking presentation, you can also slice very thin pieces of breast skin with a thin layer of meat attached.

Reheat mu-shu/ Mandarin pancakes according to package directions (steam briefly or warm in a dry skillet until pliable). Place pancakes on a serving platter with sliced cucumber and scallions.

To serve: spread about 1 tablespoon plum sauce onto a pancake, add a few slices of duck (including some skin), cucumber and scallion juliennes, fold or roll and eat immediately.