Beijing Duck Dinner Recipe

Prep duck: Remove giblets and reserve if desired. Rinse the cavity quickly and thoroughly pat the duck dry inside and out with paper towels. Prick the skin lightly in the fatty areas (thighs and breast edges) with a skewer or fork being careful not to pierce the meat — the goal is to allow fat to render.

Season cavity: Rub 2 tablespoons neutral oil inside the cavity, then add 2 tablespoons Shaoxing wine and 1 teaspoon fine sea salt. Toss in any aromatics you like (a few slices of ginger and a couple of scallions are traditional) and tie the legs together with kitchen twine.

Tighten skin: Bring 1 liter of water to a rolling boil. Holding the duck over a large bowl or sink, carefully ladle or pour the boiling water over the entire skin surface to tighten it. Let the duck rest upright on a rack until cool enough to handle (10–15 minutes), then pat dry again.

Apply base glaze: In a small bowl whisk together 2 tbs soy sauce, 1 tbs sugar, and 1 tsp five-spice powder; brush a thin even coat over the duck skin. Allow to air-dry on a rack in the fridge for at least 4 hours, ideally overnight uncovered — this helps dry the skin for crisping.

Preheat oven and final glaze: Preheat the oven to 230°C (450°F). In a small saucepan combine 3 tbs honey, 1 tbs maltose or corn syrup (if using) and 1 tsp rice vinegar; warm gently until combined and thin enough to brush.

Roast: Place the duck breast-side up on a rack set in a roasting pan. Roast at 230°C (450°F) for 15 minutes to jump-start browning. Lower temperature to 180°C (350°F) and continue roasting for another 45–55 minutes, basting with the honey glaze every 10–15 minutes for a glossy, crisp skin. Total roasting time will be about 1–1¼ hours depending on duck size. The internal temperature in the thickest part of the thigh should reach 75°C (165°F).

Rest: Remove the duck and rest 15–20 minutes on a carving board before table-side carving. Reserve any roasting juices for brushing carved meat if desired.

Make dough: In a mixing bowl combine 500 g all-purpose flour, 1.5 tsp instant yeast, 2 tbs sugar and 1 tsp baking powder. Add 300 ml warm milk and 2 tbs neutral oil. Mix until a shaggy dough forms, then knead by hand or mixer with a dough hook for 8–10 minutes until smooth and elastic.

First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.

Shape buns: Punch down the dough and divide into 12 equal pieces (~60–70 g each). Roll each piece into an oval about 10 cm long and 6 cm wide. Lightly brush with sesame oil, fold in half and place each folded bun on a small square of parchment. For stacked-style gua bao, you can press and fold thinly and steam in pairs.

Second rise and steam: Let the shaped buns rest 20–30 minutes while you bring a steamer to a rolling boil. Place buns (with parchment) into the steamer basket leaving space for expansion. Steam over boiling water for 8–10 minutes until puffed and tender. Remove and keep wrapped in a clean towel to stay warm until serving.

Make quick pickle: In a jar or bowl combine 120 ml rice vinegar, 120 ml water, 2 tbs sugar and 1 tsp salt; stir until sugar and salt dissolve. Add the daikon matchsticks, press under the brine, and let sit at least 30 minutes (up to overnight in the fridge) to lightly pickle.

Prepare garnishes: While the duck roasts, julienne the cucumber and green onions into thin batons about 6–8 cm long. Rinse and dry cilantro leaves if using. Keep garnishes crisp and chilled until serving.

Combine: In a bowl stir together 200 g hoisin sauce, 2 tbs peanut butter (or tahini), 1 tbs soy sauce, 1/2 tsp five-spice, 1 minced garlic clove, 1 tsp sesame oil and 30 ml water. Whisk until smooth and adjust thickness with more water if needed. Taste and add 1 tsp chili oil if you want heat.

Warm (optional): For table service you can gently warm the sauce in a small saucepan over low heat for 1–2 minutes just before serving to slightly loosen it and awaken the aromatics. Keep warm but not boiling.

Carve the duck: Position the rested duck breast-side up. Begin at the breast: make long slicing strokes to remove whole breast halves if you will present the whole bird table-side, or slice thin, paper-thin pieces by holding the knife at a slight angle. Remove legs and thighs, joint at the hip and slice meat off the bone. Reserve skin-on pieces separately so guests can build the classic bite: crisp skin + meat + sauce + garnishes.

Assemble gua bao: Open a steamed bun, spread about 1–2 teaspoons of the hoisin-style sauce inside, place a piece of duck (skin side up if possible), add a few pickled daikon matchsticks, a couple of cucumber and scallion batons, and a few cilantro leaves. Repeat to fill buns for guests.

Serve: Present the whole duck wheeled table-side (if desired) for final carving. Place platters of carved meat, extra hoisin sauce, steamed buns, pickles and garnishes on the table so guests can assemble their own. Provide extra napkins — this is a hands-on feast.