Peking Duck — Crispy Skin

Unlock the secrets to shatteringly crisp Peking Duck skin at home. A two-day process for restaurant-quality results.

Total: 24 hrsActive: 45 minDifficulty: HardYield: 8 servingsTemp: 350°F

East AsianChickenDinner

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Peking Duck — Crispy Skin

Unlock the secrets to shatteringly crisp Peking Duck skin at home. A two-day process for restaurant-quality results.

Total: 24 hrsActive: 45 minDifficulty: HardYield: 8 servingsTemp: 350°F

East AsianChickenDinner

Full recipe Frame mode

The 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 9

Your prep station before cooking begins

Units

The Protein (0/1)

2500 gpeking duck(Whole, about 5-6 lbs)

Aromatic Infusion (0/2)

4 slicesginger(Fresh)

4 stalksscallions(Green parts only, bruised)

Glaze (0/2)

¼ cupsmaltose

2 tbspsoy sauce(Light)

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).

The Method

PREPARE

Rinse the duck thoroughly inside and out. Pat completely dry with paper towels.

INFUSE

Rub the ginger (4 slices) slices and bruised scallion greens inside the cavity of the duck.

HANG

Time-sensitivePrep ahead

Hang 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.

Proper air-drying is essential for crispy skin. • Skin is translucent and slightly leathery.

Checkpoint:

Skin should be dry and taut.

PREHEAT

Prep ahead

Preheat oven 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 a thin layer of glaze.

ROAST

Time-sensitive

Place 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.

Skin is deeply browned and pulls away from the meat. • Aroma of roasted duck fills the kitchen.

Checkpoint:

Skin should be deep mahogany and crisp.

REST

Let the duck rest for 15 minutes before carving.

CARVE

Carve the duck, separating the skin from the meat. Slice the skin into thin, crispy pieces. Shred the meat.

Use a sharp knife to separate the skin from the meat. • Skin should be paper-thin and crispy. • Cracking sound as the skin is carved.

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).