10.0
Taste
About This Recipe
A sophisticated, time-honored recipe requiring patience to achieve the perfectly crispy skin and tender meat characteristic of Peking Duck.
The gold standard of Chinese roast poultry.
Category Scores
10.0
Difficulty
10.0
Presentation
6.0
Nutrition
8.0
Value
9.5
Instructions
8.0
Ingredients
10.0
Time Accuracy
7.0
Would Make Again
9.7
Overall
Cooking Timeline
Ingredients
Duck
Glaze
Serving
Equipment
- Roasting rack For air circulation
- Basting brush
- Large tray To catch fat drippings
Instructions
-
1
Clean the duck, remove neck and wing tips, and pat dry completely.
-
2
Blanch the duck skin with boiling water to tighten it, then dry thoroughly.
-
3
Brush the glaze over the skin and refrigerate uncovered for 24 hours to air-dry.
-
4
Preheat oven to 350°F (175°C). Roast duck breast-side up for 60-90 minutes until skin is golden and crispy.
-
5
Rest the duck for 15 minutes before carving the skin and meat into thin slices.
-
6
Serve with warm pancakes, hoisin, and scallions.
Nutrition
Calories
780
Protein
35g
Carbs
12g
Fat
65g
Fiber
1g
Sugar
8g
Sodium
850g
Serving Size
1 portion
Expert Review
Verdict
A labor of love that results in unparalleled crispy, flavorful skin.
Pros
- Authentic experience
- Iconic texture
- Impressive presentation
Cons
- Requires advanced planning
- Long prep time
Overview
The gold standard of Chinese roast poultry.
AI Insights
Summary
A sophisticated, time-honored recipe requiring patience to achieve the perfectly crispy skin and tender meat characteristic of Peking Duck.
Tips
- Ensure the duck is thoroughly dried before glazing
- Do not skip the air-drying stage in the fridge
- Serve skin and meat together for the best texture
Substitutions
- Maltose → Honey (for a similar sticky finish)
- Duck → Whole chicken (if duck is unavailable)
Storage
Store leftover meat and skin in an airtight container for up to 2 days. Reheat skin in an oven to regain crispness.
Pairing
Jasmine tea Steamed bok choy with garlic
AI Cooking Assistant
Ask questions about this recipe — substitutions, timing, or technique.
Open Cooking AssistantFAQ
Can I skip the 24-hour drying?
The air-drying step is crucial for achieving the signature crispy Peking duck skin.
What is maltose?
Maltose is a traditional sweetener used in Peking duck to give the skin its iconic dark, glossy finish.
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