Traditional Peking Duck
A world-renowned Chinese delicacy featuring crispy, maltose-glazed skin and tender meat served with thin pancakes.
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Ingredients
- 5 lbs Whole duck (cleaned and patted dry)
- 4 tablespoons Maltose or honey
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 2 quarts Boiling water
- 1 teaspoon Five-spice powder
- 12 pieces Mandarin pancakes
- 1/2 cup Hoisin sauce
- 4 stalks Scallions (sliced into strips)
- 1 medium Cucumber (julienned)
Instructions
- 1
Clean the duck and use a straw or air pump to carefully separate the skin from the meat without tearing it.
- 2
Pour boiling water over the entire duck skin to tighten it, then pat completely dry with paper towels.
- 3
Mix maltose, soy sauce, and vinegar; brush the glaze evenly over the skin and hang the duck in a cool, windy place to dry for 24 hours.
- 4
Preheat oven to 375°F (190°C) and place the duck breast-side up on a rack over a roasting pan filled with an inch of water.
- 5
Roast for 30 minutes, then flip the duck and roast for another 30 minutes.
- 6
Flip the duck breast-side up again and roast for a final 20-30 minutes until the skin is dark golden brown and crispy.
- 7
Let the duck rest for 15 minutes before expertly carving the skin and meat into thin slices.
- 8
Serve immediately with warmed pancakes, hoisin sauce, scallions, and cucumber.
Nutrition per Serving
480
Calories
28g
Protein
12g
Carbs
36g
Fat
1g
Fiber
9g
Sugar
850mg
Sodium
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