Peking Duck at Home

Ingredients

• 1 whole duck (About 1.6 kg; trimmed of excess fat around the neck and cavity opening)
• 2 tsp five-spice powder
• 1 clove garlic (Grated)
• 1 tsp ginger (Grated)
• 1 tsp white pepper
• 1.5 tbsp sugar
• 1 tbsp salt
• 3 tbsp hoisin sauce (For the seasoning paste; serve additional hoisin at the table)
• 2.5 cup water (For the maltose-vinegar glaze)
• 70 g Chinese red vinegar (For the glaze)
• 100 g maltose (For the glaze)
• steamed pancakes (To serve; amount not specified)
• scallions (Sliced, to serve; amount not specified)
• cucumber (Sliced, to serve; amount not specified)
• hoisin sauce (Extra, for serving; amount not specified)

Steps

1. 1

   Pat the duck completely dry inside and out with paper towels. Trim away excess fat from the neck and the opening of the cavity.

2. 2

   In a small bowl, combine the five-spice powder, grated garlic, grated ginger, white pepper, sugar, salt, and 3 tablespoons of hoisin sauce. Mix until the seasoning forms a smooth paste.

3. 3

   Rub the seasoning paste generously throughout the inside cavity of the duck. Close the cavity with a kitchen skewer or turkey pin so the seasoning remains inside.

4. 4

   Carefully separate the duck skin from the meat over as much of the bird as possible. Gently work clean fingers beneath the skin, taking care not to tear it. For a more even separation, an air space may be created with a bike or tire pump.

5. 5

   Bring a kettle or large pot of water to a full boil.

6. 6

   Set the duck over a sink or tray and carefully pour the boiling water evenly over the entire bird. Allow the water to run over all areas so the skin contracts and tightens, then let the excess water drip away.

7. 7

   In a small pot, combine the water, Chinese red vinegar, and maltose. Heat gently, stirring as needed, until the maltose has fully dissolved. Do not boil aggressively.

8. 8

   Place the duck on a rack set over a tray. Ladle the hot maltose-vinegar glaze evenly over the skin, allowing excess glaze to drip into the tray.

9. 9

   Hang the glazed duck uncovered in a refrigerator or mini refrigerator for at least 24 hours, or up to 48 hours for extra-crisp skin. Drying is complete when the skin feels completely dry. If the duck cannot be hung, fan-dry it for about 1 hour and then refrigerate it uncovered overnight.

10. 10

    When ready to roast, preheat the oven to 375°F (190°C). Place the duck breast-side up on a roasting rack set over a roasting pan.

11. 11

    Roast the duck at 375°F (190°C) for about 1 hour 20 minutes, until browned and cooked through. For deeper color and a crisper finish, increase the oven temperature to 425°F (220°C) for the final 10 to 15 minutes.

12. 12

    Remove the duck from the oven and let it rest for 10 minutes before carving so the juices can redistribute.

13. 13

    Carve the duck and serve with steamed pancakes, sliced scallions, sliced cucumber, and extra hoisin sauce. It may also be served simply with rice.

Notes

The author notes that the duck may resemble a classic hanging roast duck rather than a lacquered, paper-thin-skinned Peking duck. Handle boiling water and the hot glaze carefully. Ensure the duck is fully cooked before serving; use a thermometer to verify that the thickest meat reaches a safe internal temperature.

Nutrition per serving

• main
• East Asian
• roasted
• duck
• holiday
• 宴 feast
• make-ahead
• crispy skin