Peking Duck 北京烤鸭

🌍 Chinese, Beijing Difficulty: ●●●○○

1 whole duck (2.2kg, trimmed of excess fat)
(Prep) 2L boiling water + 2 tbsp honey + 2 tbsp Chinkiang vinegar (blanching solution)
(Glaze) 3 tbsp maltose
1 tbsp soy sauce
2 tbsp hot water
(Cavity seasoning) 1 tsp five-spice
2 tsp salt
3 slices ginger
3 star anise
(Serve with) Mandarin pancakes
hoisin sauce
cucumber (julienned)
green onion

Step 1 — **Prep (Day 1):** Separate skin from breast meat with fingers (air injection if possible). Blanch duck with boiling water solution 3 times (1 min each). Hang in cool, airy space or refrigerate uncovered 12–24 hours to dry skin.
Seasoning — Season cavity; seal opening with skewers or kitchen twine.
Brushing — Brush entire duck with glaze. Air-dry another 2 hours.
Roasting — Roast at 200°C (400°F) on a rack over a water-filled pan, breast-up, 30 min. Baste with glaze. Rotate; roast 20 min. Rotate breast up; baste; roast final 15–20 min until deep mahogany color and skin crispy.
Resting — Rest 10 min. Carve skin and meat together in thin slices.
Serving — Serve: Warm pancake, hoisin, cucumber, green onion; wrap duck slice inside.
Step 7 — Carcass: Use to make duck soup with napa cabbage.

Tags: duck, 2l boiling water + 2 tbsp honey + 2 tbsp chinkiang vinegar, 3 tbsp maltose, soy sauce, hot water · Source: Brittani's Almanac

Peking Duck 北京烤鸭 - Chinese Recipe