Peking Duck

Ingredients

Preparation

1. 1

   Prepare the duck

   Remove any giblets and excess visible fat around the cavity and neck. Trim the wing tips if desired. Pat the entire surface very thoroughly dry with paper towels, including the folds around the legs and wings.

2. 2

   Season the cavity

   Rub the inside of the duck with the salt and, if desired, the five-spice powder. Add the three spring onions and ginger slices to the cavity. Avoid heavily seasoning the exterior skin at this stage.

3. 3

   Scald the skin

   Bring two litres of water to a vigorous boil. Place the duck on a rack over the sink or a large tray. Slowly pour the boiling water over the entire skin while turning the duck. The skin should immediately tighten, become shinier and slightly paler.

4. 4

   Dry after scalding

   Let the duck drain for a few minutes, then pat it gently dry. Do not rub aggressively because the skin is now more delicate.

5. 5

   Prepare the glaze

   Mix the honey, rice vinegar, soy sauce and Shaoxing wine. If the honey is too thick, warm it very slightly so the glaze becomes fluid and uniform.

6. 6

   Glaze the duck

   Brush the entire skin with a very thin layer of glaze. Let it dry for ten minutes, then apply a second thin coat. Avoid thick drips, which may burn during roasting.

7. 7

   Air-dry in the refrigerator

   Place the duck on a rack set over a tray and refrigerate uncovered for twelve to twenty-four hours. The skin should become dry and slightly parchment-like to the touch. This is one of the most important steps for achieving crisp skin.

8. 8

   Bring the duck closer to room temperature

   Remove the duck from the refrigerator about forty-five minutes before roasting. Blot away any visible moisture with paper towels without wetting the skin.

9. 9

   Preheat the oven

   Preheat the oven to 220°C. Set a roasting rack over a drip tray so rendered fat can drain freely. Add a shallow layer of water to the tray to reduce smoke without allowing the water to touch the duck.

10. 10

    Start roasting at high temperature

    Place the duck breast-side up on the rack and roast at 220°C for twenty minutes. This stage begins rendering the fat beneath the skin and starts rapid browning.

11. 11

    Continue at moderate temperature

    Reduce the oven to 180°C and continue roasting for fifty to sixty minutes. Rotate the tray halfway through if necessary. Carefully remove excess rendered fat from the drip tray if it becomes too full.

12. 12

    Check doneness

    Check the temperature in the thickest part of the thigh without touching the bone. It should reach at least 74°C. The skin should already be well browned and much of the fat rendered.

13. 13

    Crisp the skin

    Increase the oven again to 220-230°C for five to ten minutes, or briefly use the grill. Watch constantly: the skin should become mahogany brown, glossy and very crisp without burning.

14. 14

    Rest the duck

    Remove the duck from the oven and rest for fifteen to twenty minutes on a rack without covering tightly. A tight cover would trap steam and soften the skin.

15. 15

    Prepare the garnishes

    While the duck rests, warm the pancakes according to the package instructions or steam them for a few minutes. Cut the cucumber and spring onions into thin julienne strips. Spoon the hoisin sauce into small bowls.

16. 16

    Carve the duck

    Using a very sharp knife, first remove thin slices of crisp skin with a little meat attached. Then slice the breast thinly and remove the meat from the legs. Serve the crispiest skin first.

17. 17

    Assemble the pancakes

    For each serving, spread a small amount of hoisin sauce over a warm pancake. Add a few cucumber and spring onion strips, then one or two slices of duck with skin. Fold up the bottom and then the sides of the pancake and eat immediately.

Tips & tricks

• Choose a medium whole duck with intact skin and no tears.
• Dry the duck thoroughly before any other step because moisture prevents crisping.
• Scald the skin with very hot water to tighten and firm its surface.
• Do not pierce deeply into the meat while preparing the skin.
• Air-drying uncovered in the refrigerator for twelve to twenty-four hours is essential for crisp skin.
• Apply the glaze in a thin, even layer rather than a thick coating.
• Roast the duck on a rack so rendered fat can drain away.
• Start at high temperature to initiate browning, then continue at a more moderate temperature.
• Watch the skin carefully near the end because honey can burn quickly.
• Rest the duck before carving so it retains more juices.

Variations

• Replace the honey with maltose for a more traditional and shinier glaze.
• Add a little five-spice powder inside the cavity for a more aromatic flavour.
• Serve with plum sauce instead of hoisin sauce.
• Add thin strips of radish or carrot to the garnishes.
• Prepare very thin homemade pancakes for a more traditional presentation.
• Use leftover meat for fried rice or noodles.

Storage

Cooked duck keeps for up to three days in the refrigerator in an airtight container. To preserve the skin as well as possible, store the meat and pancakes separately. Reheat the duck in a 200°C oven for ten to fifteen minutes, ideally on a rack, to restore crispness. The cooked meat can be frozen for up to two months, although the skin will lose some crispness after thawing.

Nutrition facts(per serving)

What to serve with this recipe?

• Thin Chinese pancakes
• Julienned cucumber
• Fresh spring onion
• Hoisin sauce

Frequently asked questions