food recipes

 

Peking Duck Recipe: A Timeless Chinese Culinary Masterpiece

Peking Duck, one of China’s most celebrated dishes, is famous for its crispy skin, succulent meat, and the elegant way it’s served. Originating in Beijing (formerly Peking) during the Yuan Dynasty (13th century), this dish was once reserved for royalty but is now a beloved specialty across the world. Preparing it at home is a labor of love, but the reward is an unforgettable feast.

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Ingredients

For the Duck:

• 1 whole duck (about 5–6 lbs), cleaned and patted dry

• 2 tablespoons honey

• 2 tablespoons soy sauce

• 2 tablespoons Chinese rice wine (Shaoxing wine)

• 1 tablespoon five-spice powder

• 1 tablespoon dark soy sauce

• 1 tablespoon maltose or light corn syrup (optional, for extra shine)

For the Pancakes:

• 2 cups all-purpose flour

• ¾ cup boiling water

• Sesame oil for brushing

Accompaniments:

• Hoisin sauce or sweet bean sauce (tianmianjiang)

• Julienne cucumber

• Julienne scallions

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Step-by-Step Preparation

1. Prep the Duck

1. Remove any excess fat and rinse the duck thoroughly.

2. Blanch the duck: Pour a kettle of boiling water evenly over the duck to tighten the skin. Pat dry.

3. Mix honey, soy sauce, rice wine, and five-spice powder. Brush this glaze all over the duck.

4. Hang the duck in a cool, airy place or refrigerate it uncovered for 12–24 hours to dry out the skin. This step is crucial for crispiness.

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2. Roasting the Duck

1. Preheat oven to 375°F (190°C).

2. Place the duck breast-side up on a rack in a roasting pan.

3. Roast for about 1 hour 30 minutes, turning the duck every 20 minutes and basting with a glaze of honey + soy sauce.

4. For extra crispiness, increase heat to 425°F (220°C) in the last 15 minutes.

5. Let the duck rest 15 minutes before carving.

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3. Making Mandarin Pancakes

1. Mix flour with boiling water until a dough forms. Knead until smooth, then let rest 30 minutes.

2. Roll into a log, divide into small balls, and flatten each one.

3. Brush with sesame oil, stack two together, then roll thin.

4. Cook in a dry skillet until light golden spots appear, then separate into single pancakes.

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4. Serving

• Carve the duck by first slicing the crispy skin, then the tender meat.

• Spread a pancake with hoisin sauce, add duck slices, cucumber, and scallion. Roll and enjoy!

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Tips for Success

• Air-drying the duck is key for crispy skin—don’t skip this step.

• Use a fan or fridge to speed up drying if needed.

• Traditionally, the duck is roasted in a wood-fired oven, but a home oven works beautifully.

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Final Thoughts

Peking Duck is more than just a dish—it’s an experience. The contrast of textures, the sweet-savory flavors, and the communal style of eating make it a perfect centerpiece for a festive meal. While it takes time and patience, mastering this classic recipe brings a touch of Beijing’s culinary heritage to your kitchen.