Peking Duck
Beijing's legendary lacquered duck, air-dried and glazed with maltose for shatteringly crisp skin, wrapped in thin pancakes with hoisin.
Meat
⚠ Contains: Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole duck (about 2kg)
- 2 tbsp maltose (or honey), 2 tbsp vinegar, 1 cup boiling water (for glaze)
- 1 tsp five-spice powder, 1 tsp salt (for cavity rub)
- Mandarin pancakes, to serve
- Julienned cucumber and scallion, to serve
- Hoisin sauce, to serve
Steps
- Rinse and dry the duck thoroughly. Rub the cavity with five-spice powder and salt.
- Blanch the duck briefly in a pot of boiling water, or pour boiling water over the skin repeatedly, to tighten and separate the skin.
- Whisk maltose, vinegar, and boiling water together, then brush this glaze evenly over the entire skin.
- Hang or rest the duck uncovered on a rack in the fridge for at least 8 hours, ideally overnight, to air-dry the skin completely.
- Roast at 200C (400F), breast-side up, for about 45-60 minutes, until the skin is deep mahogany and crackling crisp.
- Carve the skin and meat into thin slices.
- Serve wrapped in warm Mandarin pancakes with cucumber, scallion, and hoisin sauce.