🇨🇳 China · Food
Peking Roasted Duck
By eatmundo · July 12, 2026
🇨🇳 CNAI-generated imageThe crown jewel of Northern Chinese cuisine, this duck is air-dried to perfection to ensure crispy, glass-like skin. It is served with thin pancakes and sweet bean sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean your 2kg duck thoroughly and remove the neck fat, then pat the skin dry with paper towels.
- 2
Blanch the duck by pouring boiling water over the skin until it tightens and turns translucent.
- 3
Mix the maltose with warm water and brush a thin, even layer over the entire surface of the duck.
- 4
Hang the duck in a cool, ventilated area for 12 hours until the skin feels like dry parchment paper.
- 5
Preheat your oven to 180°C and roast the duck for 60 minutes, rotating it every 15 minutes for even color.
- 6
Turn the temperature up to 220°C for the final 10 minutes to ensure the skin is deep amber and shattering-crisp.
- 7
Let the duck rest for 20 minutes before carving, so the juices redistribute within the meat.
- 8
Carve the skin into small, bite-sized rectangles, ensuring every piece has a thin layer of fat attached.
Frequently Asked Questions
What is Peking roasted duck?+
Peking roasted duck is a renowned Chinese dish featuring crispy, glazed duck skin and succulent meat. Prepared with aromatic ingredients like soy sauce, five spice, and star anise, it is typically served during formal gatherings and banquets.
What type of duck is best for this recipe?+
You should use a whole Long Island or Pekin duck, ideally weighing about 5 pounds, to ensure enough fat for the crispy skin.
Why is maltose essential for the skin?+
Maltose is crucial because it provides the classic deep amber color and creates a sticky, caramelized layer that crisps up perfectly during roasting.
How long should I air-dry the duck before roasting?+
The duck must be air-dried in the refrigerator for at least 12 to 24 hours to dehydrate the skin, which is the secret to achieving a glass-like crispy texture.
At what temperature should I roast the duck?+
Start roasting at 350°F (175°C) to render the fat, then increase the heat toward the end or use a convection setting to finish crisping the skin.
🇨🇳 CNAI-generated imageMundo Match
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