Peking Duck — Crispy Skin
Unlock the secrets to shatteringly crisp Peking Duck skin at home. A two-day process for restaurant-quality results.
Peking Duck — Crispy Skin
Unlock the secrets to shatteringly crisp Peking Duck skin at home. A two-day process for restaurant-quality results.
Key move
The key to crispy skin is thoroughly air-drying the duck for at least 24 hours before roasting.
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The Setup
- Roasting Rack
- Roasting Pan
- Pastry Brush
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/1)
Aromatic Infusion (0/2)
Glaze (0/2)
Skin is not crispy.
Ensure the duck is thoroughly air-dried. Increase oven temperature slightly during the last 30 minutes of roasting.
Duck is overcooked.
Use a meat thermometer to monitor the internal temperature. Remove from oven when it reaches 165°F (74°C).
Chef's Notes
For extra crispy skin, blanch the duck with boiling water before roasting. This tightens the skin.
Ensure the duck is completely dry inside and out before roasting. Moisture is the enemy of crispiness.
Serve with thin pancakes, scallions, cucumber, and hoisin sauce for an authentic experience.
The duck can be marinated and air-dried overnight in the refrigerator for deeper flavor and crispier skin.
The Method
PREPARE
Rinse the duck thoroughly inside and out. Pat completely dry with paper towels.
Duck is rinsed and thoroughly dried.
INFUSE
Rub the ginger (4 slices) slices and bruised scallion greens inside the cavity of the duck.
Duck cavity is seasoned with ginger and scallions.
HANG
Time-sensitivePrep aheadHang the duck in a cool, dry, well-ventilated place for at least 24 hours, or up to 48 hours. A refrigerator is not ideal, but can work in a pinch. Place a tray underneath to catch drips.
Duck skin is dry and taut.
PREHEAT
Prep aheadPreheat oven to 350°F (175°C).
Oven is preheated to 350°F (175°C).
GLAZE
In a small saucepan, combine maltose (¼ cups) and soy sauce (2 tbsp) over low heat. Stir until maltose is dissolved. Brush the glaze evenly over the entire duck.
Duck is evenly coated with glaze.
ROAST
Time-sensitivePlace the duck on a roasting rack set inside a roasting pan. Add 1 cup of water to the bottom of the pan. Roast for 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Duck skin is deep mahogany and crisp.
REST
Let the duck rest for 15 minutes before carving.
Duck has rested for 15 minutes.
CARVE
Carve the duck, separating the skin from the meat. Slice the skin into thin, crispy pieces. Shred the meat.
Duck is carved into crispy skin pieces and shredded meat.
SERVE
Serve the crispy duck skin and shredded meat with Peking duck (2500 g)Peking duck pancakes (16 pieces), hoisin sauce (½ cups), sliced scallions (4 stalks)scallions (2 stalks), and julienned cucumber (½ cucumber).
Duck is served with accompaniments.
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