Peking duck is not merely a dish; it is a symbol of Chinese culinary culture, with a history spanning over 600 years. It serves as the ambassador of Chinese cuisine, embodying both the sophistication of ancient imperial cooking and the vibrant food culture of modern Beijing. It is no exaggeration to say that Peking duck is one of those rare legendary delicacies that leaves every visitor to Beijing with an unforgettable gastronomic memory.
Today, I'd like to share a home-style version of Peking duck. Though simple to make, the result is just as glossy, crispy, and delicious as what you'd get at a restaurant!
Ingredients Needed
1 force-fed duck (about 2 kg)
2 tablespoons maltose syrup
1 tablespoon white vinegar
1 tablespoon cooking wine
3 slices of ginger
2 scallion sections
2 star anise
1 small piece of cinnamon stick
1 tablespoon honey (optional)
Step-by-Step Instructions
1. Prepare the duck
Clean the duck thoroughly, removing any feathers and innards. Use a toothpick to poke small holes evenly across the skin — this helps the flavors penetrate and makes the skin crispier. Rub the duck inside and out with cooking wine, ginger slices, scallion sections, star anise, and cinnamon. Massage for about 5 minutes, then refrigerate and marinate for 2 hours.
2. Scald and glaze
Bring a pot of water to a boil and pour it repeatedly over the duck skin to tighten it. Then make the crispy skin glaze: mix maltose syrup, white vinegar, and a little water until smooth. Brush the glaze over the duck skin. Hang the duck in a ventilated area to air-dry for 4 hours (you can also use a hairdryer on cool setting — stop when the skin looks matte).
3. Roast in the oven
Preheat the oven to 200°C (400°F). Place the duck on a roasting pan, stuff the cavity with ginger slices and scallion sections, and brush a thin layer of oil over the skin. Put it on the middle rack and roast for 30 minutes. Take it out, brush with honey water (for a shinier color), then roast for another 20 minutes until the skin is golden and crispy, and the meat is fully cooked.
4. Serve
Take the duck out while it's hot, place it on a cutting board, and serve with thin pancakes, shredded scallions, cucumber sticks, and sweet bean sauce. Enjoy!