Chef Avtar Singh Rana — Signature Peking Duck
A refined restaurant-style Peking Duck inspired by the traditional Beijing technique, with Chef Avtar’s own aromatic glaze and presentation. The key to the signature crackling skin is tightening the skin, glazing, and thorough air-drying before roasting.
Ingredients — 1 whole duck
- 1 whole duck, 2.2–2.5 kg
- 2 L boiling water
- 2 tbsp maltose
- 2 tbsp honey
- 2 tbsp Shaoxing wine
- 2 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp five-spice powder
- 1 tbsp kosher salt
- 1 tbsp sugar
- 4 slices fresh ginger
- 3 spring onions
Chef Avtar’s aromatic glaze
Mix:
- Maltose + honey
- Rice vinegar
- Shaoxing wine
- Dark soy sauce
- Five-spice
- A little ginger juice
Warm gently until smooth and brushable.
Method
1. Prepare the duck
Clean and dry the duck thoroughly. Remove excess fat from the cavity. If using the traditional restaurant technique, gently separate the skin from the meat with air so the skin can render independently.
2. Tighten the skin
Pour boiling water slowly over every part of the duck skin until it tightens and becomes smooth. Pat completely dry.
3. Season the cavity
Rub the cavity with salt, sugar and five-spice. Add ginger and spring onion.
4. Lacquer the skin
Brush the entire duck with the maltose-honey glaze. Hang the duck or place it uncovered on a rack in the refrigerator.
5. Dry — the critical step
Air-dry uncovered for 12–24 hours, preferably overnight. The skin should feel dry, tight and almost parchment-like. This dehydration is what helps create the characteristic crisp skin.
6. Roast
Roast on a rack at approximately 350–375°F (175–190°C), allowing the fat to drip into a tray below. Cook until the skin is deep mahogany and the duck reaches a safe internal temperature. Cooking times vary substantially with duck size and oven type.
7. Rest & carve
Rest 10–15 minutes. First carve the crispy skin, then slice the meat into elegant pieces.
Traditional accompaniments
- Mandarin pancakes
- Hoisin sauce
- Julienned cucumber
- Julienned spring onion
- Thin carrot strips
- Fresh cilantro, optional
Chef Avtar’s signature presentation
“Peking Duck — Beijing Tradition, Chef Avtar Signature”
Arrange the crisp skin in a fan over warm Mandarin pancakes, with the sliced duck meat beside it. Serve hoisin sauce in a small porcelain bowl and finish with cucumber, spring onion and a delicate five-spice aroma.
Chef’s secret: Don’t rush the drying stage. A beautiful glaze cannot compensate for wet skin—the dry, tight skin is the foundation of exceptional Peking Duck.
Enjoy the traditional recipe 😍🥰😋😘
Chefs Nectar 