Peking Duck
Roast duck with pancakes
Imperial Beijing roast duck with lacquered, crackling skin, carved tableside and wrapped in thin pancakes with hoisin and scallion.
Ingredients
Main Ingredients
- Whole duck1 (2 kg)
- Mandarin pancakes12 pieces
- Scallions4 stalks
- Cucumber1 piece
Seasonings
- Maltose syrup2 tbsp
- Hoisin sauce4 tbsp
- Five-spice powder1 tsp
Steps
- 1
Blanch duck, brush with syrup, and air-dry overnight.
- 2
Roast at 200°C for about an hour until the skin is mahogany.
- 3
Carve skin and meat into thin slices.
- 4
Serve with pancakes, hoisin, scallions, and cucumber.
Pro tips
A home version: roast the duck at high heat after air-drying the skin overnight.
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