Peking Duck

Ingredients

Instructions

1. 1

   Pat the whole duck very dry inside and out. Trim any excess fat from the cavity opening and tuck the wing tips behind the back. Bring the boiling water to a full boil if needed, then slowly ladle it all over the duck over a rack set in the sink; the skin will tighten immediately. This scalding helps the skin dry and roast more evenly.

2. 2

   In a bowl, whisk together the maltose, light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, five-spice powder, and fine salt. If the maltose is stiff, warm the bowl briefly over hot water so it dissolves smoothly. Brush this lacquer all over the duck, including under the wings and around the legs, for an even glossy coating.

3. 3

   Set the duck breast-side up on a rack over a tray and leave it uncovered in a cool, airy spot or in front of a fan for 15 minutes while you heat the oven to 220°C. This short drying time is a practical fast-track version; the skin should look tacky rather than wet before roasting.

4. 4

   Roast the duck at 220°C for 15 minutes to start rendering the fat and setting the lacquer. Reduce the oven to 180°C and roast for 25 more minutes, turning the tray once for even coloring. The skin should become deep mahogany and crisp in patches, and the thickest part of the thigh should reach at least 74°C.

5. 5

   While the duck roasts, cut the cucumber into 6-7 cm fine batons and shred the spring onions into thin lengths. Keep them chilled so they stay crisp.

6. 6

   Warm the Mandarin pancakes according to their type: steam for 5 minutes or microwave briefly under a damp cloth until soft and pliable. Keep them covered so they do not dry out.

7. 7

   Rest the duck on a board for 5 minutes. Resting lets the juices settle and the skin firm slightly, making it easier to carve cleanly.

8. 8

   Carve the duck by slicing off the crisp skin in large pieces first, then cutting the breast and leg meat into thin slices. Try to keep some skin attached to the meat for the best texture in each pancake.

9. 9

   Serve immediately with warm Mandarin pancakes, cucumber, spring onions, and hoisin sauce. To eat, spread a little hoisin on a pancake, add duck, cucumber, and spring onion, then roll tightly.

Nutrition per serving

Notes

• •A traditional Peking duck usually dries for many hours or overnight; this 60-minute version uses a smaller duck, scalding, and a brief air-dry to achieve very good crispness in limited time.
• •For the best results, choose a young, small duck with intact skin and roast it on a rack so hot air can circulate.
• •If the duck browns too quickly, loosely tent the darkest areas with foil during the final part of roasting.
• •Any leftover carcass can be simmered with ginger and spring onion for a light soup.

Background