Chinese Peking Duck: Crispy Skin Duck With Pancakes
A legendary Chinese dish featuring golden, crispy-skinned duck served with delicate pancakes, hoisin sauce, and fresh scallions. This imperial classic is a celebration of texture, flavor, and tradition.
Equipment
- Roasting pan with rack
- Basting brush
- Large pot (for blanching)
- Sharp knife (for carving)
- Fan or cool, dry area (for air-drying)
- Serving platter
Ingredients
- 1 whole duck (about 5 lbs) preferably fresh, Pekin breed
- 2 tbsp maltose syrup or honey for glazing
- 2 tbsp hot water for glaze
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp Chinese five-spice powder
- 16 Chinese pancakes store-bought or homemade
- ½ cup hoisin sauce
- 1 bunch scallions cut into thin strips
- 1 cucumber cut into thin strips (optional)
Instructions
- Rinse and pat dry the duck. Gently separate the skin from the meat by sliding your fingers between them.
- Blanch the duck in boiling water for 1-2 minutes, then pat dry thoroughly.
- Rub the duck inside and out with salt, sugar, and five-spice powder.
- Mix maltose syrup (or honey) with hot water and brush the mixture evenly over the duck skin.
- Hang the duck in a cool, dry place (or in front of a fan) for at least 12 hours to air-dry.
- Preheat oven to 350°F (175°C). Place duck on a rack in a roasting pan. Roast for 1.5 to 2 hours, basting occasionally with rendered fat.
- Increase oven temperature to 400°F (200°C) for the last 10-15 minutes to crisp the skin.
- Let the duck rest for 10-15 minutes, then carve skin and meat into thin slices.
- To serve: Spread hoisin sauce on a pancake, add duck, scallions, and cucumber. Roll up and enjoy.
Notes
For best results, use a fresh duck and allow ample time for air-drying. Save rendered duck fat for other recipes. Serve with extra pancakes and condiments for a festive meal.
