Today, we are diving into the preparation of a classic Chinese delicacy: Peking-style roasted duck. This dish, known for its crispy skin, tender meat, and exquisite flavour, is a labour of love, requiring patience and care to master. Let us walk through the process step by step.
Pair it with classic Peking Duck Pancakes, hoisin sauce, ginger-scallion sauce, and fresh matchstick veggies for an interactive, restaurant-quality experience at home. Whether it is a special occasion or simply a treat-yourself dinner, the result is nothing short of extraordinary.
Jump to:
Ingredients
Duck
- Whole duck
- Five-spice powder
- Garlic powder
- Ginger powder
- Onion powder
- White pepper
- Sugar
- Salt
- Hoisin sauce
- Fresh Ginger
- Garlic
- Star anise
Marinade
- Water
- Chinese red vinegar
- Maltose
For Roasting
- Celery stalks, only required if you are using an oval roaster.
For Serving
- Peking Duck Pancakes
- Hoisin sauce
- Ginger Scallion Sauce
- Green onions
- Carrots
- Cucumber
- Red chilies (optional)
See the recipe card below for quantities.
Instructions
Prepare the Duck
Mix five-spice powder, garlic powder, ginger powder, onion powder, white pepper, sugar, salt, and hoisin sauce. Rub the mixture inside the duck cavity until well coated.
Stuff the cavity with chopped ginger, garlic, and star anise.
Using a metal skewer, “sew” the opening to the cavity (between the legs) tightly shut.
Separate the Skin
Separating the skin from the meat by hand or with a wooden spoon can cause tearing or uneven separation, which impacts the final result. The goal is to create an even layer of air between the skin and meat to help the skin render fat and crisp up evenly during roasting. Using a bicycle pump or similar tool allows for gentle, consistent inflation without damaging the delicate skin. This technique is key to achieving the signature crispy texture of Peking-style duck. While it might seem unconventional, it is a proven method that guarantees better results than manual separation!
Use a bicycle pump with an inflator needle to carefully separate the skin from the meat. Insert the needle near the neck, creating a seal with a cloth or paper towels. Pump air until the skin balloons. You may need assistance to plug other holes to keep the air from escaping. Seal the neck opening with toothpicks or a small skewer.
Tighten the Skin
Use butcher’s twine, placed under the wings to hold the duck above a large pot, and carefully pour the boiling hot water over the duck to tighten the skin up. Pour out the water and set the duck aside on a sheet pan.
Marinate the Duck
In a saucepan, combine water, red vinegar, and maltose. Heat until the maltose dissolves.
Hold the duck over the pot and baste it with the mixture or submerge the duck for 3–4 minutes per side.
Marinate the duck in the fridge for 24–48 hours. If possible, it is best to hang the duck in the fridge over a large sheet pan or roasting tin to allow all sides of the duck to dry completely. If this isn’t possible, place it on a rack on the sheet pan to allow air circulation.
Roast the Duck
Preheat the oven to 375°F (convection) or 400°F (conventional), with an oven rack placed in the center of the oven.
If using an oval roaster: Place celery stalks on a sheet pan rack set in an oval 17.5″ x 14″ roaster. Lay the duck breast-side down on the celery to allow for air circulation.
If using a roasting pan: If you use a classic roaster with a roasting rack no celery is needed, as the rack will lift the duck high enough for proper airflow.
Place the roaster into the oven and pour a thin layer of water into the pan to prevent duck fat from burning.
Roast for 15 minutes, then flip the duck breast side up and roast for another 15 minutes.
Lower the oven temperature to 325°F (convection) or 350°F (conventional). Roast until the internal temperature of the thickest part of the thigh reaches 165°F.
If some areas are browning faster, use aluminum foil to cover the wing tips, ends of the legs, or any overly browned spots.
This method ensures crispy skin and evenly cooked duck while keeping the pan clean and smoke-free!
Rest and Serve
Let the duck rest for 10 minutes before slicing.
Steam or microwave the pancakes as per the package directions.
Transfer the duck to a cutting board. Slice it into small pieces with a sharp knife, ensuring a mix of crispy duck skin and tender meat.
Assemble Pancakes
Spread hoisin and/or ginger scallion sauce over a warm pancake. Add a slice of duck, green onions, carrots, cucumber, and optional chilies. Roll up and enjoy!
Watch how this Peking Duck Recipe was made
Special Equipment Used
- 2 metal skewers; one 9″ & one 5″
- Bicycle pump with an inflator needle
- Butcher’s twine
- Hestan Thomas Keller Insignia 12″ Stock Pot
- Hestan Provisions Stainless-Steel Oval Roaster with a sheet pan rack or a Classic Roaster with a roasting rack
- Duck was served in the Hestan Provisions Stainless-Steel 12.5″ x 9″ Au Gratin
- Vegetables were served in the Hestan Provisions Stainless-Steel Mini 6.5 x 5.5″ Oval Au Gratins
Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Save 20% off Hestan Culinary by using code: ZIMMY20 + any Hestan affiliate links in this recipe. *Discount not available during promotional periods
What is Peking style?
Peking style refers to the Chinese traditional method of preparing duck, characterized by separating the skin from the meat, marinating, air-drying, and roasting to achieve crispy skin and tender meat. It is often served with pancakes, hoisin sauce, and fresh vegetables.
Helpful tips for making this Roasted Duck (Peking Style) recipe
- Choose the Right Duck: Opt for a fresh or defrosted whole duck. Avoid frozen ducks with injected solutions, as they can affect flavour and texture. Examine the duck to make sure there aren’t any extra cuts in the skin. Use tweezers to remove any remaining ends of feathers as best as you can.
- Proper Skin Separation: Take your time inflating the skin to ensure it separates fully from the meat. This step is key to achieving crispy skin.
- Dry the Skin Thoroughly: Hang the duck in the fridge for 24–48 hours. This allows the skin to dry completely, ensuring crispiness when roasted.
- Manage Browning: Cover the wing tips, legs, or overly browned areas with foil during roasting to prevent burning while cooking the rest of the duck.
- Use a Rack and Celery: Elevating the duck on celery stalks during roasting allows fat to drip away and prevents sogginess.
- Check Internal Temperature: Use an instant-read thermometer to ensure the thickest part of the thigh reaches 165°F without overcooking.
- Slice Thinly: Use a sharp knife to slice the duck into thin pieces, ensuring a good balance of crispy skin and tender meat in each bite.
- Practice Patience: While the preparation takes time, every step contributes to the authentic taste and texture of Peking-style duck. It’s worth the effort!
What to Serve with Peking Duck
- Peking Duck Pancakes – Wrapped in thin pancakes with hoisin sauce, ginger-scallion sauce, and crisp veggies like cucumbers, carrots, and green onions. The ultimate bite!
- Hoisin or Plum Sauce – A sweet, tangy condiment to enhance the duck’s flavour.
- Ginger Scallion Sauce – A zesty, bright condiment that is quick to make and pairs beautifully with duck.
- Bok choy and Chinese broccoli – Steamed then quickly stir fried in a ginger scallion sauce. Topped with fresh red chilies or sesame seeds.
- Fried Rice – Classic or with additions like egg, shrimp, or roast pork.
- Hot and Sour Soup – Tangy and spicy soup that pairs well with the duck’s richness.
- Vegetable Lo Mein – Noodles stir-fried with fresh vegetables and soy sauce.
📖 Recipe
Crispy Roasted Duck (Peking Style)
Equipment
- 2 metal skewers; one 9" & one 5"
- 1 bicycle pump with an inflator needle
- butcher's twine
Ingredients
Duck
- 5½ lbs whole duck
- 1 teaspoon five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon onion powder
- 1 teaspoon white pepper
- 1½ tablespoons sugar
- 1 tablespoon salt
- 3 tablespoons hoisin sauce
- 20 g ginger finely chopped
- 20 g garlic finely chopped
- 4 g star anise
Marinade
- 4 cups boiling water
- 2½ cups water
- 7 tablespoons Chinese red vinegar
- tablespoons maltose
For Roasting
- 4 celery stalks only required if you are using an oval roaster.
For Serving
- 1 package Peking Duck Pancakes
- Hoisin sauce
- Ginger Scallion Sauce
- Green onions thinly sliced into matchsticks
- Carrots thinly sliced into matchsticks
- Cucumber thinly sliced into matchsticks
- Red chilies optional, thinly sliced
Instructions
Prepare the Duck
- Mix five-spice powder, garlic powder, ginger powder, onion powder, white pepper, sugar, salt, and hoisin sauce. Rub the mixture inside the duck cavity until well coated.
- Stuff the cavity with chopped ginger, garlic, and star anise.
- Using a metal skewer, “sew” the opening to the cavity (between the legs) tightly shut.
Separate the Skin
- Separating the skin from the meat by hand or with a wooden spoon can cause tearing or uneven separation, which impacts the final result. The goal is to create an even layer of air between the skin and meat to help the skin render fat and crisp up evenly during roasting. Using a bicycle pump or similar tool allows for gentle, consistent inflation without damaging the delicate skin. This technique is key to achieving the signature crispy texture of Peking-style duck. While it might seem unconventional, it is a proven method that guarantees better results than manual separation!
- Use a bicycle pump with an inflator needle to carefully separate the skin from the meat. Insert the needle near the neck, creating a seal with a cloth or paper towels. Pump air until the skin balloons. You may need assistance to plug other holes to keep the air from escaping. Seal the neck opening with toothpicks or a small skewer.
Tighten the Skin
- Use butcher’s twine, placed under the wings to hold the duck above a large pot and carefully pour the boiling hot water over the duck to tighten the skin up. Pour out the water and set the duck aside on a sheet pan.
Marinate the Duck
- In the stockpot, combine water, red vinegar, and maltose. Heat until the maltose dissolves.
- Hold the duck over the pot and baste it with the mixture or submerge the duck for 3–4 minutes per side.
- Marinate the duck in the fridge for 24–48 hours. If possible, it is best to hang the duck in the fridge over a large sheet pan or roasting tin to allow all sides of the duck to dry completely. If this isn’t possible, place it on a rack on the sheet pan to allow air circulation
Roast the Duck
- Preheat the oven to 375°F (convection) or 400°F (conventional), with an oven rack placed in the center of the oven.
- If using an oval roaster: Place celery stalks on a sheet pan rack set in an oval 17.5" x 14" roaster. Lay the duck breast-side down on the celery to allow for air circulation.If using a roasting pan: If you use a classic roaster with a roasting rack no celery is needed, as the rack will lift the duck high enough for proper airflow.
- Place the roaster into the oven and pour a thin layer of water into the pan to prevent duck fat from burning.
- Roast for 15 minutes, then flip the duck breast side up and roast for another 15 minutes.
- Lower the oven temperature to 325°F (convection) or 350°F (conventional). Roast until the internal temperature of the thickest part of the thigh reaches 165°F.
- If some areas are browning faster, use aluminum foil to cover the wing tips, ends of the legs, or any overly browned spots.
Rest and Serve
- Let the duck rest for 10 minutes before slicing.
- Steam or microwave the pancakes as per the package directions.
- Transfer the duck to a cutting board. Slice it into small pieces with a sharp knife, ensuring a mix of crispy duck skin and tender meat.
Assemble Pancakes
- Spread hoisin and/or ginger scallion sauce over a warm pancake. Add a slice of duck, green onions, carrots, cucumber, and optional chilies. Roll up and enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
- Choose the Right Duck: Opt for a fresh or defrosted whole duck. Avoid frozen ducks with injected solutions, as they can affect flavour and texture. Examine the duck to make sure there aren’t any extra cuts in the skin. Use tweezers to remove any remaining ends of feathers as best as you can.
- Proper Skin Separation: Take your time inflating the skin to ensure it separates fully from the meat. This step is key to achieving crispy skin.
- Dry the Skin Thoroughly: Hang the duck in the fridge for 24–48 hours. This allows the skin to dry completely, ensuring crispiness when roasted.
- Manage Browning: Cover the wing tips, legs, or overly browned areas with foil during roasting to prevent burning while cooking the rest of the duck.
- Use a Rack and Celery: Elevating the duck on celery stalks during roasting allows fat to drip away and prevents sogginess.
- Check Internal Temperature: Use an instant-read thermometer to ensure the thickest part of the thigh reaches 165°F without overcooking.
- Slice Thinly: Use a sharp knife to slice the duck into thin pieces, ensuring a good balance of crispy skin and tender meat in each bite.
- Practice Patience: While the preparation takes time, every step contributes to the authentic taste and texture of Peking-style duck. It’s worth the effort!
Leave a Reply