Authentic Peking Duck (China) – Traditional Crispy Chinese Roast Duck

Peking Duck (China) – Peking Duck (China) is one of the most celebrated and iconic dishes in Chinese cuisine, renowned for its crispy, paper-thin skin and tender, flavorful meat. Originating in Beijing during the Imperial era, this dish has been enjoyed by emperors, dignitaries, and food lovers for centuries. It’s more than just a meal — it’s a culinary performance that showcases the artistry and precision of Chinese cooking.

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Recipe Overview

Prep Time: 30 minutes
Active Time: 1 hour
Resting Time: 12 hours (drying and marinating)
Total Time: 13 hours 30 minutes
Cuisine: Chinese
Course: Main Course
Servings: 6
Calories: Approximately 620 kcal per serving

Equipment

• Large pot for boiling water

• Wire rack

• Baking tray

• Sharp carving knife

• Basting brush

• Roasting pan or oven rack

• Small saucepan

• Paper towels

• Kitchen twine

Ingredients

For the Duck:

• 1 whole duck (about 5 lbs or 2.3 kg)

• 1 tbsp five-spice powder

• 1 tbsp salt

• 2 tbsp honey

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 1 cup boiling water

For the Glaze:

• 2 tbsp maltose or honey

• 2 tbsp rice vinegar

• 1 cup hot water

For Serving:

• Mandarin pancakes or thin flour pancakes

• ½ cup hoisin sauce or sweet bean sauce

• 1 cucumber, julienned

• 1 bunch scallions, thinly sliced into matchsticks

Instructions

Step 1: Clean and Prepare the Duck
Rinse the duck thoroughly under cold water and remove any remaining feathers. Pat it dry with paper towels. Trim excess fat and skin around the cavity. Mix salt and five-spice powder, then rub this seasoning evenly inside the cavity and over the duck’s skin.

Step 2: Boil and Air-Dry the Duck
Bring a pot of water to a boil. Carefully pour the hot water over the duck to tighten the skin — this helps achieve the signature crispiness. Repeat this process two to three times, then pat dry completely.

Tie kitchen twine around the neck of the duck and hang it in a cool, dry, well-ventilated area (or in front of a fan) for at least 12 hours. This step is crucial for drying the skin properly. If that’s not possible, place the duck uncovered on a wire rack in the refrigerator overnight.

Step 3: Glaze the Duck
Mix honey (or maltose), soy sauce, and rice vinegar in a saucepan over low heat. Brush the mixture evenly over the duck’s skin, ensuring it’s fully coated. This glaze will give the duck its characteristic shiny, amber-brown finish.

Allow the duck to dry again for about 2 hours to let the glaze set.

Step 4: Roast the Duck
Preheat the oven to 375°F (190°C). Place the duck on a wire rack in a roasting pan, breast side up. Pour about 1 cup of water into the bottom of the pan to prevent the dripping fat from smoking.

Roast for about 1 hour, basting the duck with the glaze every 20 minutes. After an hour, increase the oven temperature to 425°F (220°C) and roast for an additional 15–20 minutes until the skin becomes golden brown and crispy.

If you have a rotisserie attachment, you can use it to achieve even roasting and more authentic results.

Step 5: Rest and Carve
Remove the duck from the oven and let it rest for 10 minutes before carving. Using a sharp knife, first slice off the crispy skin, then carve the tender meat into thin slices.

Traditionally, chefs serve the skin first with sugar or sauce, followed by the meat wrapped in pancakes with vegetables and sauce.

Step 6: Prepare the Pancakes and Sauce
While the duck rests, warm the pancakes in a steamer or dry skillet. Mix hoisin sauce with a splash of sesame oil if desired.

Step 7: Assemble and Serve
To serve, spread a small spoonful of hoisin sauce on a pancake, place a few slices of duck (with skin), add cucumber and scallion strips, and roll it up tightly. Enjoy the perfect harmony of crispy, juicy, and savory flavors!

Nutrition Information (per serving)

Tips for the Perfect Peking Duck (China)

1. Drying the Skin Is Key: The longer the duck air-dries, the crispier the skin becomes.

2. Use Maltose for Authentic Shine: If available, use maltose instead of honey for a more traditional glossy finish.

3. Roast with Steam: Adding water to the roasting pan helps keep the meat moist while allowing the skin to crisp up.

4. Don’t Skip the Resting Step: Resting ensures the juices redistribute, keeping the duck tender.

5. Slice Thinly: Use a very sharp knife for thin, even slices — the hallmark of a proper Peking Duck presentation.

Why You’ll Love This Dish

Peking Duck (China) offers a perfect balance of flavor and texture — the skin shatters with each bite, giving way to succulent, juicy meat. The sweetness of the hoisin sauce and freshness of the vegetables create an unforgettable contrast.

It’s not just a meal; it’s an experience. From the slow preparation to the elegant presentation, making Peking Duck at home allows you to connect with centuries of Chinese culinary heritage. Whether you serve it for a family feast or a special occasion, it’s sure to impress every guest at the table.

Final Thoughts

Peking Duck (China) represents the pinnacle of Chinese culinary art — precise, elegant, and deeply flavorful. While the preparation requires patience, the results are extraordinary. The crisp skin, juicy meat, and balance of sweet and savory elements make it a dish worth mastering.