New: Peking Duck Recipe

Clean and season

Rinse the duck inside and out under cold water. Pat thoroughly dry with paper towels. Using your fingers, loosen the skin around the neck and cavity but keep skin intact. Rub 2 tablespoons kosher salt evenly over the entire duck, inside the cavity and under the skin where you can reach. Sprinkle five-spice powder and white pepper over the cavity and under the skin lightly. Pour shaoxing wine into the cavity along with the smashed ginger and halved scallions.

Truss the duck by tying the legs together and tucking the wings under the body. Place the duck on a rack set over a sheet pan. Refrigerate uncovered for at least 8 hours, ideally overnight, to dry the skin. If you have a fan, position it to circulate air across the duck to accelerate drying. The skin should feel dry and slightly taut.

About 1 hour before roasting, make the glaze: dissolve the maltose (or honey) in hot water, whisk in rice vinegar until smooth. Warm slightly so the glaze is fluid and easy to brush.

Brush the glaze evenly over the entire duck skin. Return the duck to the rack and let it sit at room temperature for 30–45 minutes—this helps the glaze set and further tightens the skin. If glaze becomes too thick, microwave briefly (10–15 seconds) and stir.

Preheat the oven to 475°F (245°C). Place the tray with the duck on the middle rack. Roast at 475°F for 15 minutes to kick-start browning and blistering of the skin.

After 15 minutes, reduce oven temperature to 350°F (175°C). Whisk together honey and soy sauce and reserve for basting. Add the star anise and halved orange to the bottom of the roasting pan for aromatic steam (optional). Continue roasting for 60–75 minutes, basting every 15–20 minutes with the honey-soy mixture, using a spoon to catch pan juices. Rotate the pan if your oven heats unevenly. Total roast time will be about 75–90 minutes depending on duck size; target an internal temperature of 165°F (74°C) in the thickest part of the thigh without touching bone.

If the skin is not evenly crisp at the end of cooking, increase oven to 500°F (260°C) or switch to broil for 3–6 minutes, watching constantly to prevent burning, until the skin is deeply golden-brown and crisp.

Remove duck from oven and transfer to a cutting board. Let rest for 15 minutes to allow juices to redistribute. Reserve pan juices for serving if desired.

To serve classic Peking-style, carve the duck into thin slices with a sharp knife: first remove the legs and thighs, then slice breast meat and skin together into thin pieces. Alternatively, ask guests to assemble: warm Mandarin pancakes in a steamer or microwave according to package instructions.

Place a small smear of hoisin sauce on each pancake, top with a piece of crispy duck (skin and meat), a few cucumber sticks and scallion julienne. Fold or roll and serve immediately. Offer extra hoisin and reserved pan juices on the side.