By eatmundo · July 12, 2026
🇨🇳AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Peking Roasted Duck. The percentage is the share of ingredients the two recipes have in common.
Same technique: Grilled & roasted54 recipes from 17 countries
The 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.
According to eatmundo's ingredient comparison, the closest dish to Peking Roasted Duck from another cuisine is Korean Braised Pork Belly (South Korea): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Clean your 2kg duck thoroughly and remove the neck fat, then pat the skin dry with paper towels. Mix the 3 tbsp soy sauce, 2 tablespoons Shaoxing rice wine, 1 tsp five spice powder and 1 teaspoon salt, and rub this mixture all over the inside of the cavity. Stuff the cavity with the 50g ginger (sliced), the 2 scallion stalks (cut into lengths) and the 2 star anise pieces.
- 2
Blanch the duck by slowly pouring 2 liters of boiling water over the skin until it tightens and turns translucent, then pat the skin dry again.
- 3
Mix the 3 tbsp maltose and 2 tbsp honey with 60 ml warm water until smooth, and brush a thin, even layer over the entire surface of the duck.
- 4
Set the duck uncovered on a rack over a tray and air-dry it in the refrigerator for 12 hours, until the skin feels like dry parchment paper.
- 5
Preheat your oven to 180°C, place the duck breast-up on a rack set over a roasting tray to catch the rendered fat, and roast 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, then remove and discard the aromatics from the cavity.
- 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 2kg, 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 uncovered in the refrigerator for 12 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 180°C (356°F) for 60 minutes to render the fat, then increase the heat to 220°C for the final 10 minutes to finish crisping the skin.
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