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Achieve the legendary crispy, lacquered skin and succulent meat of Peking Duck at home. This detailed recipe makes the iconic dish approachable for the dedicated home cook, perfect for a special occasion dinner served with thin pancakes, scallions, and sweet hoisin sauce.
Prepare the Duck (15 minutes)
Scald and Dry the Skin (20 minutes)
Glaze and Air-Dry Overnight (10 minutes + 12-24 hours refrigeration)
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Achieve the legendary crispy, lacquered skin and succulent meat of Peking Duck at home. This detailed recipe makes the iconic dish approachable for the dedicated home cook, perfect for a special occasion dinner served with thin pancakes, scallions, and sweet hoisin sauce.
This chinese recipe takes 150 minutes to prepare and yields 4 servings. At 537.18 calories per serving with 12.86g of protein, it's a advanced recipe perfect for dinner.
Roast the Duck (1 hour 45 minutes)
Rest, Carve, and Serve (15 minutes)
For a slightly different flavor profile, substitute the maltose syrup with an equal amount of honey and add 1 teaspoon of grated ginger to the glaze mixture.
Add 1/4 teaspoon of ground Sichuan peppercorns to the salt and five-spice mixture for a subtle numbing spice note in the meat.
Duck meat is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Duck is a good source of B vitamins, particularly Niacin (B3) and Vitamin B12, which play crucial roles in energy metabolism, nerve function, and the formation of red blood cells.
It contains important minerals like selenium, a powerful antioxidant that supports the immune system, and iron, which is vital for oxygen transport in the blood.
A typical serving of Peking Duck, including the duck, pancake, and condiments, contains approximately 600-800 calories, largely depending on the amount of skin and fat consumed.
Peking Duck is a rich, indulgent dish high in protein and fat, particularly saturated fat from the skin. While it provides essential nutrients like iron and B vitamins, it should be enjoyed in moderation as part of a balanced diet, especially for those monitoring fat and calorie intake.
The most common reasons for non-crispy skin are insufficient drying. The duck must be patted completely dry after rinsing and scalding, and the overnight, uncovered refrigeration step is absolutely essential to dehydrate the skin. Any remaining moisture will steam the skin instead of crisping it.
Yes, you can substitute honey for maltose syrup. Honey is sweeter and will brown a bit faster, so keep a close eye on the duck during the final roasting stage to prevent burning. Maltose provides a more traditional, glass-like sheen.
Yes, you can perform all the prep steps (separating skin, scalding, glazing, and air-drying) up to 24 hours in advance. The duck can go straight from its drying phase in the fridge to the oven when you're ready to cook.
Traditionally, the crispy skin is carved off first and served separately from the meat. Use a very sharp knife to slice off the skin in large, thin pieces. Then, carve the breast and thigh meat off the bone into bite-sized slices.