Authentic Peking Duck: A Step-by-Step Guide to Creating a Classic Chinese Delicacy

Ingredients

  • 1 whole Peking duck (around 5–6 lbs)
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 5 cloves garlic, crushed
  • 1 thumb-sized chunk of ginger, peeled and cut into slices
  • 1 bunch of green onions
  • 2 star anise pods
  • 1/2 cup sugar
  • 1/2 cup Shaoxing wine (Chinese rice wine)
  • 1/2 cup dark soy sauce
  • 1/4 cup black vinegar
  • 1/4 cup hoisin sauce
  • 1 tablespoon sesame oil
  • 2 cups water
  • 10 Mandarin pancakes
  • 1 cucumber, julienned
  • 1 bunch green onions, chopped
  • Hoisin sauce for serving

Steps and instructions

  1. Clean the duck thoroughly, remove any feathers left, and pat dry the duck inside and out with paper towels.
  2. Rub the whole duck with the mix of Chinese five-spice powder, salt, and baking powder. Make sure to rub the mix inside the cavity as well.
  3. Fill the cavity of the duck with the crushed garlic, ginger slices, green onions, and star anise pods.
  4. Place the duck on a rack over a roasting pan and refrigerate, uncovered, for 24 hours to dry out the skin. This step is crucial for achieving the crispy skin.
  5. Preheat your oven to 350°F (180°C).
  6. Place the duck in the oven and roast for 30 minutes.
  7. While the duck is roasting, make the glaze by combining sugar, Shaoxing wine, dark soy sauce, black vinegar, hoisin sauce, sesame oil, and water in a saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture starts to thicken.
  8. After 30 minutes, take the duck out of the oven, brush the glaze all over the duck, then return it to the oven.
  9. Repeat the glazing process every 10 minutes for the next 40 minutes.
  10. After the final glaze, turn up the oven to 400°F (200°C) and roast the duck for another 10 minutes to make the skin extra crispy.
  11. Remove the duck from the oven and let it rest for 10 minutes before carving.
  12. While the duck is resting, warm the Mandarin pancakes in a steamer or in the microwave wrapped in a damp cloth.
  13. Serve the carved duck with the warm pancakes, julienned cucumber, chopped green onions, and hoisin sauce. Guests can make their own wraps to their liking.

Tools for making

  • Roasting pan - A pan used to roast the duck in the oven.
  • Rack - A rack to hold the duck above the roasting pan, allowing air to circulate and promote even cooking.
  • Saucepan - A pan used to make the glaze for the duck.
  • Basting brush - A brush used to brush the glaze onto the duck during the roasting process.
  • Paper towels - Used to pat dry the duck before seasoning.
  • Sharp knife - Needed to carve the duck after it has finished cooking.
  • Steamer - Used to warm the Mandarin pancakes.
  • Microwave - An alternative method to warm the Mandarin pancakes, by wrapping them in a damp cloth and heating in the microwave.

Recipe variations

  • Use a different spice rub such as Sichuan peppercorn or paprika for a unique flavor.
  • Experiment with different glazes like honey-ginger glaze or plum sauce glaze.
  • Add a twist to the traditional Mandarin pancakes by using lettuce leaves or tortillas instead.
  • Try marinating the duck overnight in a mixture of soy sauce, honey, and garlic for added flavor.
  • For a vegetarian/vegan alternative, replace the duck with tofu or seitan and adjust the cooking time accordingly.
  • Add extra herbs and spices to the cavity of the duck, such as lemongrass, cilantro, or star anise, to infuse different flavors.
  • Experiment with different dipping sauces such as sweet chili sauce, oyster sauce, or garlic sauce.
  • For a spicier kick, add chili flakes or hot sauce to the glaze.
  • Instead of roasting in the oven, try grilling the duck for a smoky flavor.
  • Serve the Peking duck with different accompaniments like pickled vegetables, sliced radishes, or shredded carrots.

Recipe overview

Peking Duck is a classic dish from Beijing that has been prepared since the imperial era, and is now considered a national dish of China. Known for its thin, crispy skin and tender meat, this flavorful dish is a special treat enjoyed on special occasions or when dining out. But, with a little patience and attention to detail, you can make your own Peking Duck at home. This recipe will guide you through a step-by-step process to achieve a perfectly roasted Peking Duck with a homemade glaze that gives it its signature shiny, crispy skin. The duck is served with warm Mandarin pancakes, thinly sliced cucumber, chopped green onions, and a sweet and tangy hoisin sauce. Each person can make their own wrap, adding as much or as little of each ingredient as they prefer, which makes this dish not only delicious but also fun and interactive. Get ready to impress your guests with this restaurant-quality dish.

Common questions

  1. How long should I refrigerate the duck to dry out the skin? Refrigerate the duck uncovered for 24 hours.
  2. What temperature should I preheat the oven to? Preheat the oven to 350°F (180°C).
  3. How long should I roast the duck initially before applying the glaze? Roast the duck for 30 minutes before applying the glaze.
  4. How often should I brush the glaze on the duck? Brush the glaze on the duck every 10 minutes for a total of 40 minutes.
  5. How long do I roast the duck after the final glaze? Roast the duck for an additional 10 minutes at 400°F (200°C) to crisp up the skin.
  6. How long should I let the duck rest before carving? Let the duck rest for 10 minutes before carving.
  7. How do I warm the Mandarin pancakes? Warm the pancakes in a steamer or in the microwave wrapped in a damp cloth.

Serving dishes and utensils

  • Roasting Pan - A large, deep pan used for roasting the duck in the oven.
  • Rack - A wire rack that fits inside the roasting pan and keeps the duck elevated while it cooks.
  • Saucepan - A medium-sized pan used for making the glaze.
  • Basting Brush - A brush with bristles used for brushing the glaze onto the duck.
  • Carving Knife - A sharp knife used for carving the roasted duck.
  • Chopping Board - A sturdy surface for carving the duck and preparing the garnishes.
  • Steamer - A device used for steaming the Mandarin pancakes to warm them up.
  • Microwave - An appliance that can be used to heat the Mandarin pancakes wrapped in a damp cloth.
  • Damp Cloth - A cloth that is slightly wet and used to wrap the Mandarin pancakes to prevent them from drying out when heated.
  • Plates, Bowls, and Utensils - Required for serving and enjoying the Peking duck and its accompaniments.

Origin stories

Peking Duck, famed for its crispy skin and tender meat, takes its roots from the Southern and Northern Dynasties of China, more than a thousand years ago. As the story goes, the dish had been a staple on imperial court menus and was an absolute favourite amongst the emperors, who were enamored by the dish's unique taste and presentation. It wasn't until the Ming Dynasty, however, that Peking Duck was introduced to the public, causing it to quickly become a beloved dish among locals and travelers alike. By the time of the Qing Dynasty, it had established its status as a national symbol of China. Today, it continues to be a culinary icon, representing the rich and enduring nature of Chinese cooking traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.