Peking Duck (Beijing Roasted Duck)

7 steps. Take it one step at a time.

1. 01

   Thoroughly clean the duck

   Thoroughly clean the duck, remove any excess fat from the cavity, and pat the skin completely dry with paper towels.

2. 02

   Bring a large pot of water

   Bring a large pot of water to a boil. Hold the duck over a sink and carefully ladle boiling water over the entire skin. The skin will tighten and become translucent.

3. 03

   Combine the honey, rice vinegar, and 120 ml of water

   In a small saucepan, combine the honey (or maltose), rice vinegar, and 120 ml (1/2 cup) of water. Heat gently until the honey is fully dissolved.

4. 04

   Brush the glaze generously all

   Brush the glaze generously all over the duck's skin. Hang the duck in a cool, airy place (or place it on a wire rack over a tray in the refrigerator) to dry for at least 24 hours. The skin should feel like parchment paper when ready.

   1 day
5. 05

   Preheat your oven

   Preheat your oven to 350°F (177°C). Place the duck breast-side up on a rack in a roasting pan. Roast for about 70-90 minutes, or until the skin is dark golden brown and crispy.

   1 hr 30 min
6. 06

   While the duck roasts, shred the scallions and julienne the cucumber

   While the duck roasts, shred the scallions and julienne the cucumber. Warm the Mandarin pancakes in a steamer.

7. 07

   Remove the duck from the oven and let it rest

   Remove the duck from the oven and let it rest for 10 minutes. Carefully carve the skin and meat into thin slices. Serve immediately with the pancakes, sauce, cucumber, and scallions.

   10 min