Peking Roast Duck
Servings:
4
Prep Time:
30 minutes
Cook Time:
100 minutes
Difficulty:
Hard
Ingredients
- Whole duck: 2-2.5 kg
- Coarse salt: 1-1.5 tbsp
- Shaoxing wine: 1.5 tbsp
- Chinese five-spice powder: 1 tsp (optional)
- Boiling water: 1.5 L
- Maltose or honey: 3 tbsp
- Dark soy sauce: 3 tbsp
- Chinese black vinegar: 3 tbsp
- Mandarin pancakes: for serving
- Sweet bean sauce or hoisin: for serving
- Cucumber sticks: for serving
- Scallion brushes: for serving
Instructions
- Pat duck completely dry with paper towels inside and out
- Rub salt all over skin and cavity, optionally add wine and five-spice
- Let sit at room temperature for 1 hour to dry slightly
- Pour boiling water over duck 2-3 times, pat dry again
- Mix maltose/honey with vinegar and dark soy sauce until smooth
- Brush glaze evenly over duck skin
- Hang duck in cool, airy place or refrigerator uncovered for 12+ hours until skin is dry and tacky
- Preheat oven to 200°C (390°F) fan
- Place duck breast-side up on rack over roasting tray
- Roast 15-20 minutes at high temperature
- Reduce to 180°C (350°F) and roast 60 minutes more, tenting wing tips if needed
- Rest 15 minutes, slice thin pieces of crisp skin with meat attached
- Warm pancakes and serve with sauce, cucumber, and scallion