Peking Duck

1. 1
   prep

   Separate the skin from the breast.

   Insert the air pump nozzle between the skin and meat near the neck opening. Gently inflate until the skin separates from the breast, creating a balloon effect. Work carefully so the skin doesn't tear. This step is critical for the signature crispy skin.

   TIPA clean bicycle pump with a needle attachment works perfectly. Insert at an angle and pump slowly.
2. 2
   prep · ~5 min

   Blanch the duck for tight, glossy skin.

   1.Bring a large pot of water to a rolling boil.

   2.Hold the duck by the neck and ladle boiling water over the entire bird until the skin tightens and turns white.

   3.Pat the duck completely dry with paper towels inside and out.
3. 3
   prep · ~2 min

   Brush with the maltose glaze.

   Dissolve the maltose in 2 tablespoons of hot water, then mix in soy sauce and rice vinegar. Brush this glaze evenly over the entire duck, coating every surface. This will create the signature reddish-brown lacquered skin.

   TIPApply the glaze while the duck is still warm so it absorbs better.
4. 4
   rest · ~480 min

   Air-dry the duck overnight.

   Thread kitchen twine under the duck's wings and hang it in a cool, dry, well-ventilated place. Position a fan on low speed to circulate air. Let dry for at least 8 hours, preferably overnight, until the skin feels dry and papery to the touch—not tacky.

   TIPThe skin must feel like parchment paper. If it's humid, point a fan directly at the duck. No shortcuts here—drying defines the duck.
5. 5
   prep · ~1 min

   Season the cavity.

   Rub a pinch of salt inside the cavity of the dried duck.

6. 6
   roast · ~60 min

   Roast the duck at high heat.

   1.Preheat oven to 425°F (220°C) with the roasting rack set in the middle position.

   2.Place the duck breast-side up on a rack over a roasting pan.

   3.Roast for 20 minutes until the skin begins to blister and turn deep amber.

   4.Reduce the heat to 350°F (175°C) and continue roasting for 40 more minutes, until the internal temperature reaches 165°F at the thickest part of the thigh.

   TIPIf the breast skin browns too fast, tent it loosely with foil. Don't let the sugars in the glaze burn.
7. 7
   prep · ~25 min

   Make the Mandarin pancakes.

   Place the flour in a heatproof bowl. Pour in boiling water while stirring with chopsticks until a shaggy dough forms. Once cool enough to handle, knead on a floured surface for 5 minutes until smooth. Cover and rest for 20 minutes.

   TIPBoiling water is essential—it creates a tender, pliable pancake that won't crack when folded.
8. 8
   prep · ~20 min

   Roll and cook the pancakes.

   1.Divide dough into 16 equal pieces and roll each into a 4-inch circle.

   2.Lightly brush one side of each circle with sesame oil and stack two circles, oiled sides together.

   3.Roll the stacked pair into a thin 6-inch pancake.

   4.Cook in a dry nonstick skillet over medium heat for 1 minute per side until small bubbles appear.

   5.Peel the two pancakes apart while warm and stack under a kitchen towel.

   TIPKeep cooked pancakes covered—they dry out fast and become brittle.
9. 9
   prep · ~5 min

   Prepare the garnishes.

   Cut the cucumber into thin matchstick-sized batons. Slice the green onions into fine lengthwise strips. Arrange on a serving plate and set out the hoisin sauce in a small bowl.

10. 10
    rest · ~10 min

    Rest the duck before carving.

    Remove the duck from the oven and let it rest on a cutting board for 10 minutes. The skin will continue to crisp as it cools.

    TIPDon't skip the rest—carving too soon releases all the juices onto the board.
11. 11
    assemble · ~8 min

    Carve the duck and assemble pancakes.

    1.Using a sharp cleaver, separate the crispy skin from the breast meat. Slice the skin into thin rectangular strips.

    2.Carve the breast meat into thin slices, keeping skin and meat together where possible.

    3.Serve the sliced skin and meat on a platter alongside the warm pancakes, cucumber, green onion, and hoisin sauce.

    4.To eat: spread a small spoonful of hoisin on a pancake, add a strip of skin, some meat, cucumber, and scallion, then roll it up.

    TIPTraditionally the skin is served separately as the prized first course—dip it in sugar if you want the full Beijing experience.

Cuisines we love