Peking Style Roast Duck Recipe
Mister Jiu's version gives the classic dish extra oomph with chef Brandon Jew employing different techniques.
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Ingredients
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For the duck
For the glaze and finishing
For serving
Method
For the duck
- 1
Prep and air-dry
Rinse the whole duck inside and out and pat very dry with paper towels. Remove any excess fat from the cavity and prick the skin lightly all over with a skewer or small fork being careful not to pierce into the meat—this will help render fat during roasting. Combine 2 tbs kosher salt and 1 tbs granulated sugar and rub the mixture all over the duck, inside the cavity and under the wings. Place the duck on a rack set over a sheet pan and let it air-dry uncovered in the refrigerator for at least 8 hours, ideally overnight. Air-drying promotes a very crisp skin.
- 2
Aromatics and cavity seasoning
Before roasting, loosely stuff the cavity with scallions, bruised ginger and smashed garlic. Pour 4 tbs Shaoxing wine and 2 tbs light soy sauce into the cavity and massage a little into the interior. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- 3
Boil and cool the skin (optional Mister Jiu’s technique)
Bring a large pot of water to a simmer. Combine 3 tbs white vinegar and 4 tbs hot water in a heatproof bowl and whisk in 3 tbs maltose (if using honey, warm it so it dissolves easily). Carefully pour the hot water over the duck (or use a ladle) to blanch the skin for 45–60 seconds—this tightens the skin and helps crisping. Pat the duck dry thoroughly with paper towels and return to the rack for 10 minutes to cool slightly.
- 4
Season exterior
Mix 1 tsp five-spice powder with a pinch of salt and rub lightly over the exterior skin (not under the skin). This adds background flavor without overpowering the classic Peking profile.
For the glaze and roasting
- 5
Glaze preparation
Warm 2 tbs maltose (or honey) with 2 tbs warm water until it becomes a thin syrup. Stir in 1 tsp sesame oil and set aside. This glaze will be brushed on during roasting to create a lacquered, shiny skin.
- 6
Roasting — first stage
Preheat the oven to 425°F (220°C). Place the duck breast-side up on a rack set in a roasting pan to catch drippings. Roast for 20 minutes to begin rendering fat and to set the skin. After 20 minutes, reduce oven temperature to 350°F (175°C).
- 7
Lacquer and continue roasting
Brush the prepared maltose glaze evenly over the entire duck. Return the duck to the oven and roast for an additional 45–55 minutes, brushing with more glaze every 15–20 minutes, until the skin is deep mahogany and crisp 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.
- 8
For serving
- 9
Carve
Using a sharp knife, separate the legs and thighs, then slice the breast meat thinly across the grain. For a classic Peking presentation, you can carve primarily skin and thin slices of meat so each pancake gets a crisp skin piece and some meat.
- 10
Assemble pancakes
Warm Mandarin pancakes or steamed buns according to package instructions. Spread a small amount of hoisin or plum sauce on a pancake, add a few cucumber julienne and scallion strips, then top with a piece of crisp duck skin and a slice or two of duck meat. Roll or fold and serve immediately so the skin stays crisp.
- 11
Optional finishing
If desired, sprinkle a light dusting (about 1/2 tsp) of five-spice over the assembled portions for extra aroma. Serve remaining sauce on the side.