The Imperial Heritage of Peking Duck
Peking Duck (北京烤鸭) has been a symbol of Beijing cuisine for over 600 years, dating back to the Ming Dynasty when it was served in the imperial court. Originally called "Shaoyazi" (roasted duck), this dish represents the pinnacle of Chinese roasting techniques.
The dish gained international fame in the 20th century, becoming Beijing's most recognizable culinary ambassador. What makes Peking Duck special is the meticulous preparation process: the duck is air-dried, lacquered with maltose syrup, and roasted in a special oven that creates the signature crispy, lacquered skin.
The traditional serving method is equally important - paper-thin pancakes, fresh scallions, cucumber strips, and sweet bean sauce accompany the duck, allowing diners to create their own perfect bite combining textures and flavors.
Ingredients
For the Duck
- Whole duck 4-5 lbs
- Maltose syrup 3 tbsp
- Chinese cooking wine 2 tbsp
- Five-spice powder 2 tsp
- Salt 2 tsp
- White pepper 1 tsp
For Serving
- Chinese pancakes 24 pieces
- Hoisin sauce 1/2 cup
- Scallions 6-8 stalks
- Cucumber 1 large
- Fresh ginger 2 inch piece
- Garlic 4 cloves
Cooking Instructions
Step 1: Prepare the Duck (Day Before)
Clean the duck thoroughly inside and out. Pat completely dry. Mix five-spice powder, salt, and white pepper. Rub this mixture inside the cavity. Tie the neck opening closed and hang the duck in a cool, well-ventilated place for 24 hours to air-dry.
Step 2: Prepare the Glaze
Mix maltose syrup with cooking wine and 2 tablespoons of hot water until smooth. This creates the lacquer that gives Peking Duck its characteristic glossy, caramelized skin.
Step 3: Glaze the Duck
Brush the entire duck skin with the maltose glaze, ensuring even coverage. Let air-dry for another 2 hours until the skin feels tight and glossy.
Step 4: Roast the Duck
Preheat oven to 375°F (190°C). Place duck breast-side up on a rack in a roasting pan. Roast for 20 minutes, then reduce to 350°F (175°C) and continue roasting for 40-50 minutes until skin is deep golden and crispy.
Step 5: Prepare Accompaniments
While duck rests, warm the pancakes in a steamer. Cut scallions into 3-inch julienne strips. Cut cucumber into matchsticks. Arrange hoisin sauce in small dishes.
Step 6: Carve and Serve
Using a sharp knife, carefully remove the crispy skin in large pieces, then slice the meat. Arrange on a platter with warm pancakes, scallions, cucumber, and hoisin sauce. Guests wrap duck and vegetables in pancakes with sauce.
Master Chef's Secrets
🦆 Duck Selection
Choose a fresh, high-quality duck with thick skin. The skin should be pale and relatively thick, as this creates the best crispy texture when roasted.
💨 Air-Drying
Proper air-drying is crucial for crispy skin. The duck should feel tight and dry to the touch before glazing. Use a fan to speed up the process if needed.
🔥 Temperature Control
Start with high heat to set the skin, then reduce temperature for even cooking. Use a meat thermometer - internal temperature should reach 165°F (74°C).
🥢 Serving Style
Traditional service involves presenting the duck in two courses: first the crispy skin with pancakes, then the meat in a stir-fry or soup.