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crispy peking duck delight

Peking Duck

This authentic Peking Duck recipe delivers the perfect combination of crackling crispy skin and tender, succulent meat. The overnight air-drying method creates that signature crispy exterior while the malt sugar and soy sauce mixture produces a beautiful lacquered finish. Served with thin pancakes, plum sauce, and fresh garnishes, this dish transforms any dinner into a special celebration.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 day
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pounds whole duck
  • 1 teaspoon malt sugar resembles honey
  • 2 tablespoons soy sauce
  • 1/2 cup plum sauce for serving
  • 1/2 cup hoisin sauce or sweet red bean paste, for serving
  • 10 scallions trimmed and quartered lengthwise
  • 1 small cucumber peeled and cut into thin strips about 2 inches long
  • 2 cups flour for pancakes
  • 1 cup boiling water for pancakes
  • vegetable oil or sesame oil for cooking pancakes

Equipment

  • Roasting pan with wire rack
  • Large kettle
  • Skillet

Method
 

  1. Thoroughly clean the duck and place it in a basin.
  2. Boil a large kettle of water and pour it over the duck, completely dousing it. This helps tighten the skin for better crispiness.
  3. Immediately dry the duck inside and out with paper towels.
  4. Hang the duck by the neck in a well-ventilated area overnight. This drying process is essential for developing the papery quality needed for crispy skin.
  5. The next day, prepare the glaze by dissolving the malt sugar in soy sauce.
  6. Thoroughly rub the glaze mixture all over the duck and let it dry completely.
  7. Preheat the oven to 375°F (190°C).
  8. Place the duck on a wire rack set in a roasting pan and roast for 1 hour. Do not open the oven door or baste during cooking.
  9. While the duck roasts, prepare the pancakes by mixing flour with boiling water until just combined.
  10. Let the dough rest for 20 minutes, then form it into a roll and cut into small rounds.
  11. Roll each round into a paper-thin pancake and cook in a lightly oiled skillet for about 1¼ minutes per side until they begin to bubble and curl slightly.
  12. When the duck is done, slice the crispy skin into squares and the meat into thin strips, arranging them on separate platters.
  13. Serve with the pancakes, plum sauce, hoisin or sweet bean paste, scallion strips, and cucumber for guests to assemble their own duck pancakes.

Notes

For the most authentic experience, try to find real malt sugar, but honey can work as a substitute in a pinch. The overnight drying is crucial for achieving the signature crispy skin, so don't skip this step. If you can't make the thin pancakes from scratch, flour tortillas can be used as an alternative.
Save the duck carcass to make a traditional soup by boiling it with cabbage - a perfect ending to the meal. Leftovers can be refrigerated for up to 3 days, though the skin will lose some crispness.