Peking duck … do I really need to introduce this Chinese classic? That said, its history is fascinating.
The History of Peking Duck
The origins of Peking duck date back to the Ming dynasty, about 600 years ago. Cooks from all over China traveled to Beijing to cook for the emperor. It was a prestigious profession, as only the very best chefs were allowed into the palace kitchens. One great cook even rose to the rank of minister!
It was in these kitchens that iconic Chinese dishes like Peking duck were created and perfected by the palace chefs. At first, the recipes were kept secret, reserved solely for the emperor and his inner circle.
Inevitably, the recipes were smuggled out of the kitchen and eventually made their way into the streets of Beijing. With the fall of the Qing dynasty in 1911, the court chefs who left the Forbidden City opened restaurants around Beijing, bringing Peking duck and countless other delicious dishes to the masses. Source
Tips for Peking Duck
I know that step two, which is optional, can seem intimidating, but it is essential if you want that Chinese restaurant-style result: crisp skin that separates from the duck meat.
To each their own—honestly, I love biting into a big piece of meat with some skin at the same time, so I sometimes skip this step.
Ingredients for Peking Duck
Hoisin sauce: A classic accompaniment to Peking duck, and absolutely worth having on hand. You can also make it yourself by following my recipe. It also appears in my char siu recipe
Shaoxing wine: A traditional recipe calls for authentic ingredients. Click here for substitutes, but I highly recommend buying a bottle
Oyster sauce: This sauce doesn’t taste like oysters—it tastes like heaven. Click here to learn all about oyster sauce
Sesame oil: You can find it almost anywhere. Don’t forget it, but be careful with the quantity and the type of oil
Chinese five spice: this is THE spice blend that gives the recipe its authentic touch
Ingredients
For the pancakes
- 272 g wheat flour
- 240 ml boiling water
- 3 tablespoons vegetable oil
For the duck
- 3 tablespoons syrup (or honey, which is much easier)
- 1 tablespoon Chinese five-spice powder
- 1.5 tablespoons Shaoxing wine
- 4 tablespoons oyster sauce
- 1 teaspoon rice vinegar
- 1 whole duck, about 1 kg
- 1 sealed can (Coke, beer, Red Bull, etc.)
- 1 enough space in the fridge to keep the duck upright
For the syrup
- 100 ml water
- 100 g granulated sugar
For assembly
- 10 Chinese pancakes
- 1 tablespoon sesame oil
- 2 leek whites
- 1 cucumber
- 2 tablespoons hoisin sauce
Instructions
Before you start
- Start preparing the duck at least 1 day before you plan to serve it; otherwise, the recipe may not turn out properly.
DUCK
- Bring a large pot of water (2 L) to a boil.
- (OPTIONAL) Using your fingers, gently create a small gap at the bottom of the breast area between the skin and the flesh. Then, using a straw, blow air under the skin as if inflating a balloon so the skin separates from the meat.
- Once the water is boiling, set the duck on a rack over the sink. Using a ladle, pour the hot water evenly over the skin (you’ll see the skin tighten up—it’s pretty fun to watch).1 whole duck, about 1 kg
- In a bowl, mix the five-spice powder, Shaoxing wine, and oyster sauce. Rub the mixture all over the inside of the duck with your hands. Reserve about 1/3 of the mixture.1 tablespoon Chinese five-spice powder, 1.5 tablespoons Shaoxing wine, 4 tablespoons oyster sauce
- Stand the duck upright on a plate by carefully lowering it onto the can.1 sealed can (Coke, beer, Red Bull, etc.)
- In a bowl, mix 2 tablespoons of hot water with the vinegar, syrup, and the reserved mixture. Using a brush (or your hands, if needed), coat the entire duck with the glaze. Refrigerate for 30 minutes.240 ml boiling water, 1 teaspoon rice vinegar, 3 tablespoons syrup (or honey, which is much easier)
- Brush the duck with a second coat of glaze, then leave it standing upright in the fridge for 24 hours. If you like, brush the skin 2–3 more times during this period.1 enough space in the fridge to keep the duck upright
COOKING THE DUCK
- Use toothpicks to close the duck’s cavity.
- Preheat the oven to 180°C.
- Place the duck breast-side up directly on the oven rack, with a dish underneath to catch the juices.
- Roast for 20 minutes, then turn the duck over and roast for another 15 minutes.
- Turn the duck over again, lower the oven temperature to 130°C, and roast for another 50 minutes. For each additional 500 g of duck, add 10 minutes. Every oven is different, so check it regularly.
SYRUP
- Combine the water and sugar in a saucepan over high heat.100 ml water, 100 g granulated sugar
- Bring to a boil.
- Boil for 1 minute, then transfer to a jar and let cool.
PANCAKES
- Combine the flour and boiling water in a large bowl. Let cool.272 g wheat flour
- Knead until the dough is very smooth, then let it rest for 20 minutes.
- Divide the dough into 18 balls.
- Flatten into discs about 10 cm in diameter.
- Brush a pan with a very thin layer of oil. Cook the pancakes on one side until small brown spots appear, then flip and cook the other side.3 tablespoons vegetable oil
ASSEMBLY
- Mix the hoisin sauce with the sesame oil and 1 tablespoon of the duck juices.2 tablespoons hoisin sauce, 1 tablespoon sesame oil
- Spread a little sauce on a pancake, then top with shredded leek, a cucumber slice, and finally two slices of duck.10 Chinese pancakes, 2 leek whites, 1 cucumber
Notes
- You can replace the syrup with honey.
- Cooking time may vary depending on the size of the duck. Check it frequently and adjust as needed.
