How to make Peking Duck

Why cooks start here

Peking Duck is cooked the way Beijing roast houses cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.