Simplified Homemade Peking Duck
Experience the classic Peking Duck right at home with this easy recipe that simplifies the traditional dish without compromising on flavor. Perfect for a special meal with family and friends.
Recipe Details
- Prep Time: 26 hours
- Cook Time: 1 hour, 15 minutes
- Total Time: 27 hours, 15 minutes
- Servings: 4-6 servings
Full Ingredient List
- 1 duck - about 2.5kg/5.5lb
- 2 tablespoons fine salt
- 2 tablespoons maltose
- 120 ml hot water
- 1 teaspoon vinegar
- 2 stalks scallions
- 1 head garlic
- 2 apples, quartered
- 4 star anise
- 4 bay leaves
- 2 pieces cassia cinnamon
- 3 tablespoons sweet bean sauce
- 1 teaspoon sugar
- Peking duck pancakes
- Julienned scallions
- Cucumber sticks
- Salt to taste
- White pepper for seasoning
Duck Preparation
Tools and Equipment
- Roasting rack
- Deep tray
- Tweezer
- Brush for syrup
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 | Duck | Pat dry | |
| 2 tablespoons | Fine salt | Rub over skin and cavity | |
| 1.5 liters | Hot water | For skin tightening | |
| 2 tablespoons | Maltose | Mix with hot water and vinegar | Honey |
| 1 teaspoon | Vinegar | Lemon juice |
Instructions
- Step 1: Pat the duck dry with kitchen paper and rub salt over skin and cavity. Let rest for 1 hour. (Tips: Use a wire rack with a tray underneath to catch drips.)
- Step 2: Boil water and pour over duck to tighten skin. Remove feather ends with tweezers. (Tips: Use a tray or sink to catch water.)
- Step 3: Mix maltose, hot water, and vinegar. Brush over duck and refrigerate uncovered for 24-48 hours. (Tips: Rest for 1 hour in fridge before brushing second layer.)
Stuffing and Roasting
Tools and Equipment
- Toothpicks or skewers
- Fan-assisted oven
- Roasting tray
- Instant-read thermometer
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 stalks | Scallions | For stuffing | |
| 1 head | Garlic | Peel | |
| 2 | Apples | Quartered for stuffing | |
| 4 pieces | Star anise | ||
| 4 | Bay leaves | ||
| 2 pieces | Cassia cinnamon |
Instructions
- Step 1: Preheat the oven to 200°C/390°F. Stuff duck cavity with scallions, garlic, apples, star anise, bay leaves, and cinnamon. (Tips: Seal opening with toothpicks.)
- Step 2: Roast breast-side up in fan-assisted oven for 15 mins. Reduce heat to 180°C/350°F and roast for 60 mins. (Tips: Cover wing tips with foil to prevent burning.)
- Step 3: Check duck temperature to ensure it reaches 74C°/165F° for doneness. (Tips: Use thermometer in thickest part near breast.)
Sauce and Serving
Tools and Equipment
- Steamer for pancakes
- Sharp knife
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 3 tablespoons | Sweet bean sauce | Hoisin sauce, Plum sauce | |
| 1 teaspoon | Sugar | For sauce | |
| 0.5 tablespoon | Duck fat | Collected from drippings | |
| as needed | Peking duck pancakes | Steam to warm | |
| as needed | Julienned scallions | For garnish | |
| as needed | Cucumber sticks | Peeled and seeded | |
| to taste | Salt | ||
| for seasoning | White pepper |
Instructions
- Step 1: Rest duck for 15 minutes after roasting, then slice. (Tips: Use sharp knife for best results.)
- Step 2: Add duck fat to pan, mix with sweet bean sauce and sugar. Simmer until bubbling, then serve. (Tips: Use thick-bottomed pan for even heat.)
- Step 3: Serve duck with steamed pancakes, prepared sauce, and garnishes. Wrap and enjoy. (Tips: Use warm pancakes for best texture.)
Additional Information
Notes: Plan for extended preparation time to ensure the best results. Refrigeration time for the duck is critical for developing its crispy skin.