Peking Duck

Name: Peking Duck
Prep time: 24 h
Cook time: 90 min
Total time: 25 h 30 min
Yield: 4 servings
Cuisine: China
Ingredients: 1 whole duck; 3 tbsp honey; 3 tbsp soy sauce; 2 tbsp Shaoxing rice wine; maltose or golden syrup for the glaze; Mandarin pancakes, hoisin sauce, cucumber and spring onion to serve

China

One of the oldest dishes in Chinese cuisine, developed in the Imperial kitchens of the Ming Dynasty.

Beijing's most celebrated dish — duck hung and air-dried, then roasted until the skin lacquers to a mahogany sheen. Sliced and eaten in pancakes with hoisin, cucumber and spring onion.

Prep

24 hrs

Cook

90 mins

Difficulty

Hard

Calories

395 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1whole duck

3 tbsphoney

3 tbspsoy sauce

2 tbspShaoxing rice wine

maltose or golden syrupfor the glaze

Mandarin pancakes, hoisin sauce, cucumber and spring onionto serve

Method

Pour boiling water over duck. Hang to air-dry 24 hours in a cool, airy spot.

Mix honey, soy and wine. Brush over duck. Air-dry 6 more hours.

Roast at 190°C for 1.5 hours, basting every 20 minutes.

Carve skin and meat separately. Serve with pancakes.

Chef's Tip

The air-drying is non-negotiable — moist skin cannot achieve the lacquered crispness.

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Peking Duck

Ingredients

Method

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