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ChineseAuthentic Cuisine

Peking Duck

Serves 4 to 6 Entree chicken, Poultry

Peking Duck

Peking Duck originates from the grand banquet tables of Beijing, where it has been cherished since the imperial era. Traditionally served during lavish feasts, this dish is a hallmark of Chinese culinary art, transformed in home kitchens into a more intimate affair. The preparation involves a meticulous process of seasoning and roasting that distills the essence of its rich history and communal spirit.

The result is a duck with crispy, caramelized skin and juicy, tender meat, paired perfectly with thin pancakes. The flavors are balanced with the sweetness of maltose, the savory depth of sweet bean sauce, and the fresh crunch of scallions and cucumber. This dish is a celebration of contrasts, meant to be savored in each bite.

Ingredients

  • 1whole duck
  • 2 tbspmaltose syrup
  • pancakes — to serve
  • scallions and cucumberjulienned
  • sweet bean sauce — to serve
  • 1 tspfine sea salt

Method

  1. Begin by preparing the duck. Rinse the duck thoroughly under cold water and pat it completely dry with paper towels. Ensure the skin is as dry as possible to achieve a crispy texture later. Once dry, rub the duck all over with 1 teaspoon of fine sea salt, making sure to get into all the crevices.
  2. Next, prepare the maltose syrup glaze. In a small saucepan, combine 2 tablespoons of maltose syrup with a little warm water to thin it slightly, stirring until smooth. Brush this glaze evenly over the entire surface of the duck, ensuring a thin, even coat. This will help the skin become beautifully caramelized during roasting.
  3. Set up a roasting environment. Preheat your oven to 375°F (190°C). Place the duck on a wire rack inside a roasting pan to allow air to circulate around it, which helps render the fat and crisp the skin. Roast the duck in the preheated oven for about 1 hour, turning it occasionally to ensure even cooking and browning.
  4. While the duck is roasting, prepare the accompaniments. Julienne the scallions and cucumber into thin strips, which will add freshness and crunch to the final dish. Set these aside for serving.
  5. Once the duck has roasted for about an hour, check for doneness. The skin should be a deep golden brown and the meat should feel firm to the touch. If the skin is not yet crispy, increase the oven temperature to 425°F (220°C) for an additional 10-15 minutes, monitoring closely to prevent burning.
  6. Remove the duck from the oven and allow it to rest for 10 minutes. This resting period allows the juices to redistribute, making the meat more succulent.
  7. Carve the duck by removing the legs and wings first, then slicing the breast meat into thin pieces. Arrange the duck on a serving platter.
  8. To serve, place a few slices of duck on a pancake, add a smear of sweet bean sauce, and top with the julienned scallions and cucumber. Roll up the pancake and enjoy the combination of crispy skin, tender meat, and fresh vegetables.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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