Peking Duck — Classic Chinese Signature Recipe
By Chef Avtar Singh Rana | Executive Chef & Culinary Director
Peking duck is a celebrated Beijing specialty known for its lacquered, crispy skin, succulent meat, thin pancakes, sweet hoisin sauce, cucumber, and spring onions. The secret is drying the skin thoroughly before roasting.
1. Ingredients
For the duck
1 whole duck, 2–2.5 kg (4.5–5.5 lb)
2 tsp salt
1 tsp five-spice powder
1 tsp white pepper
1 tbsp ginger, sliced
2 spring onions
2 tbsp maltose or honey
2 tbsp rice vinegar
1 tbsp light soy sauce
1 cup boiling water for blanching
For serving
Mandarin pancakes or thin Chinese pancakes
Hoisin sauce
Cucumber, cut into fine batons
Spring onions, julienned
Optional: a little sesame oil for the sauce
2. Preparation method
Step 1 — Prepare the duck
Remove giblets and excess fat. Pat dry thoroughly. Carefully loosen the skin from the breast where possible without tearing it. Season the cavity with salt, five-spice powder, white pepper, ginger, and spring onions.
Step 2 — Blanch and glaze
Carefully pour boiling water over the duck skin to tighten it. Mix maltose or honey with rice vinegar and light soy sauce. Brush a thin, even layer over the skin.
Step 3 — Air-dry
Place the duck on a rack over a tray, uncovered, in the refrigerator for 12–24 hours. This is the key step for crisp skin. Keep it refrigerated at 40°F (4°C) or below.
Step 4 — Roast
Preheat oven to 425°F (220°C).
Roast breast-side up on a rack for 20 minutes.
Reduce to 350°F (175°C) and continue roasting, approximately 60–90 minutes depending on the duck’s size and oven.
Check doneness with a thermometer. The thickest breast and thigh portions should reach at least 165°F (74°C). Rest for 10–15 minutes before carving.
Step 5 — Carve and serve
Traditionally, the crispy skin is sliced carefully, followed by thin slices of duck meat. Arrange neatly on a warm platter with pancakes, hoisin sauce, cucumber, and spring onions.
3. Quick hoisin dipping sauce
Mix together:
4 tbsp hoisin sauce
1 tsp light soy sauce
1 tsp rice vinegar
1 tsp honey, if desired
1–2 tsp water to adjust consistency
Stir until smooth and glossy.
4. Professional plating — Chef Avtar’s presentation
Fan the duck slices in overlapping rows, with the crispy skin facing upward.
Place pancakes in a covered bamboo steamer.
Present hoisin in a small sauce dish, with cucumber and spring onions arranged separately.
For tableside service, carve the duck in front of guests and demonstrate how to assemble the pancakes.
Chef’s tip: The most important factors are a dry skin surface, a thin glaze, good airflow around the duck, and careful carving. Excessive glaze can make the skin sticky rather than crisp.
Traditional service: Wrap a slice of duck with hoisin, cucumber, and spring onion in a warm pancake. Fold, enjoy, and repeat!
