Peking Duck — Crispy Skin
Unlock the secrets to shatteringly crisp Peking Duck skin at home. A two-day process for restaurant-quality results.
Requires 2-day prep, not weeknight friendly
Peking Duck — Crispy Skin
Unlock the secrets to shatteringly crisp Peking Duck skin at home. A two-day process for restaurant-quality results.
Requires 2-day prep, not weeknight friendly
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.
Residual moisture: Any remaining water will prevent the skin from crisping, resulting in a rubbery texture.
Duck is rinsed and thoroughly dried.
INFUSE
Rub the ginger (4 slices) slices and bruised scallion greens inside the cavity of the duck.
Uneven seasoning: Avoid overstuffing the cavity, which can prevent the internal heat from circulating properly during roasting.
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.
Moisture accumulation: If using a fridge, ensure the duck is not touching other foods to prevent moisture absorption and bacterial growth.
Duck skin is dry and taut.
PREHEAT
Prep aheadPreheat oven to 350°F (175°C).
Uneven airflow: Avoid placing the duck too close to the top element, as the skin may char before the fat renders.
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.
Uneven coating: Pooling glaze in cavities can prevent skin from crisping; brush off any excess.
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.
Uneven browning: Rotate the pan halfway through roasting if your oven has hot spots to ensure uniform color.
Duck skin is deep mahogany and crisp.
REST
Let the duck rest for 15 minutes before carving.
Soggy skin: Do not cover the duck tightly with foil; this traps steam and will ruin the crisp skin you worked to achieve.
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.
Tearing the skin: Applying too much downward pressure will shatter the delicate skin rather than slicing it cleanly.
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).
Soggy skin: Avoid stacking the meat on top of the skin, as the steam will soften the crisp texture.
Duck is served with accompaniments.
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