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Peking Duck is a traditional Chinese dish renowned for its succulent meat and crispy skin. This recipe will guide you through the meticulous process of preparing this iconic dish, ensuring an authentic and unforgettable dining experience.

Peking Duck
Peking Duck


- 1 whole duck (approximately 5-6 pounds)

- 2 tablespoons of maltose or honey

- 2 tablespoons of white vinegar

- 4 tablespoons of Chinese five-spice powder

- 1 tablespoon of salt

- 1 tablespoon of Sichuan peppercorns

- 1 tablespoon of ground ginger

- 1 tablespoon of Shaoxing wine

- 6 cups of water

- 1 bunch of scallions, cut into 2-inch pieces

- 2 tablespoons of cornstarch

- 1 tablespoon of cold water

- Pancakes, cucumber slices, and hoisin sauce for serving

Peking Duck
Peking Duck


1. Preparation:

- Thoroughly rinse the duck with cold water and pat it dry using paper towels.

- In a small pot, bring 6 cups of water to a boil and add the scallions, ginger, and Shaoxing wine. Let it simmer for 5 minutes.

- In a separate frying pan, dry roast the Sichuan peppercorns until fragrant. Grind them into a fine powder using a mortar and pestle.

- In a mixing bowl, combine the maltose (or honey), white vinegar, five-spice powder, salt, ground ginger, and ground Sichuan peppercorns. Mix well to form a marinade.

2. Marinating the Duck:

- Using a brush or your hands, generously apply the marinade all over the duck, ensuring every part is coated evenly.

- Place the duck on a wire rack, breast side up, and refrigerate uncovered for at least 24 hours. This step allows the skin to dry out, resulting in crispiness during roasting.

3. Roasting the Duck:

- Preheat the oven to 350°F (175°C).

- Fill a baking tray with water and place it at the bottom of the oven. This will create steam and prevent excessive drying of the duck.

- Hang the marinated duck onto a hook or use a roasting rack to suspend it above the baking tray, breast side up.

- Roast the duck for approximately 2 hours, periodically basting it with the marinade every 30 minutes to enhance flavor and moisture.

- After 2 hours, increase the oven temperature to 400°F (200°C) and roast for an additional 15-20 minutes to achieve a crispy golden skin. Keep a close eye to prevent burning.

4. Serving:

- Remove the duck from the oven and let it rest for 10-15 minutes before carving.

- In a small bowl, mix cornstarch and cold water to create a slurry. Heat the remaining marinade in a saucepan over medium heat and gradually add the slurry to thicken the sauce.

- Carve the duck into thin slices, ensuring a balance of meat and skin in each portion.

- Serve the Peking Duck with warm pancakes, cucumber slices, and hoisin sauce. To assemble, spread hoisin sauce onto a pancake, add a slice of duck, and top it with cucumber. Roll it up and enjoy!

Mastering the art of Peking Duck may require practice and attention to detail, but the end result is undoubtedly worth the effort. Embrace the challenge, follow the steps meticulously, and savor the delightful flavors of this classic Chinese dish.

Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.


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