🇨🇳 China · Food
Peking Roasted Duck
By eatmundo · July 12, 2026
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.
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 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.
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