Overview
The gold standard of Chinese roast poultry.
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.
Ingredients
Duck
Glaze
Serving
Equipment
- Roasting rack For air circulation
- Basting brush
- Large tray To catch fat drippings
Instructions
-
Clean the duck, remove neck and wing tips, and pat dry completely.
-
Blanch the duck skin with boiling water to tighten it, then dry thoroughly.
-
Brush the glaze over the skin and refrigerate uncovered for 24 hours to air-dry.
-
Preheat oven to 350°F (175°C). Roast duck breast-side up for 60-90 minutes until skin is golden and crispy.
-
Rest the duck for 15 minutes before carving the skin and meat into thin slices.
-
Serve with warm pancakes, hoisin, and scallions.
Nutrition
Calories
780
Protein
35g
Carbs
12g
Fat
65g
Fiber
1g
Sugar
8g
Sodium
850mg
Serving Size
1 portion
Cooking Timeline
Recipe Scorecard
Overall
9.7
/10
Expert
5.0
95% conf.
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
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 about substitutions, timing, or technique for this recipe.
FAQ
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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