Peking Duck
Beijing's most famous dish featuring crispy lacquered skin and succulent meat, served with thin pancakes, hoisin sauce, and julienned vegetables.
Ingredients
Duck:
- • 1 whole duck (2-2.5kg)
- • 3 tbsp maltose syrup
- • 2 tbsp Shaoxing wine
- • 2 tbsp white vinegar
- • 1 tbsp five-spice powder
- • 2 tsp salt
Serving:
- • 24 Mandarin pancakes
- • 200ml hoisin sauce
- • 4 green onions, julienned
- • 1 cucumber, julienned
Instructions
Step 1: Prepare Duck (24 hours ahead)
Blanch duck in boiling water 1 minute. Pat dry. Rub five-spice and salt inside cavity. Refrigerate uncovered 24 hours to dry skin.
Step 2: Glaze
Mix maltose, wine, vinegar with hot water. Brush duck 3 times, drying between coats. Hang to dry 2 hours.
Step 3: Roast
Roast at 180°C (350°F) 45 minutes, flip, roast 45 minutes more. Skin should be deep mahogany and crispy.
Step 4: Serve
Carve skin and meat separately. Serve with warm pancakes, hoisin sauce, green onions, and cucumber.
Wine Pairing
Pinot Noir (Premier Choice)
Oregon or Burgundy Pinot Noir's silky texture and red fruit notes complement the rich duck without overpowering the five-spice aromatics.
Champagne
Rosé Champagne's acidity cuts through the fatty skin while bubbles cleanse the palate between bites.