Easy Peking Duck - Home Version

A legendary dish made easy, this Peking duck recipe doesn’t require any special equipment or advanced skill. But it still tastes so satisfying! This recipe will walk you through a bunch of really simple steps to recreate this delicious peking duck right at home! Peking duck may seem intimidating, but it's actually a lot simpler than you may think. The real "hard" part of it is just the waiting because there is a process to the madness.

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Step 1

Pat dry the duck with kitchen paper then rub the salt over the skin and the cavity. Put the duck over a wire rack with a tray underneath to collect any drips. Leave to rest on the counter for 1 hour.

Step 2

Bring about 6 cups of water to a boil, then gently pour it over the entire duck skin (remember to flip over and do the other side). You can use a deep tray to collect the water, or do it inside a sink. If there are feather ends on the skin, remove them with a tweezer.

Step 3

In a bowl, mix maltose with hot water and vinegar until completely dissolved. Brush a layer of the mixture over the duck skin. Leave to rest in the fridge for 1 hour then brush another layer.

Step 4

Keep the duck refrigerated uncovered (over the rack and inside a tray) for 24 to 48 hours.

Step 5

One hour before roasting, take the duck out of the fridge to bring it back to room temperature.

Step 6

In a bowl, mix together the hoisin sauce with the chinese 5 spice and garlic powder. Rub the mixture all throughout the inside cavity of the duck. Add the scallions and apples. Use toothpicks or skewers to seal the openings of the cavity.

Step 7

Preheat the oven to 425 degrees. Put the duck over the middle rack of the oven with the breast side facing up. Place a roasting tray at the bottom of the oven to collect any dripping fat during roasting. Leave to cook for 15 minutes.

Step 8

Then lower the temperature 390 degrees. Use aluminum foil to cover the tip of the wings and the end of the legs. Continue cooking for a further 60 minutes or until it reaches 165 degrees internal.

Step 9

Take the duck out of the oven and leave it to rest on the counter for 15 minutes.

Step 10

While waiting, prepare the sauce. Add ½ tablespoon of duck fat collected during roasting to a pan. Add sweet bean sauce and sugar. Mix and simmer over low heat until tiny bubbles appear. Transfer to a small serving dish. Whisk to fully incorporate the sauce and oil.

Step 11

Steam the pancakes for 3 minutes to warm up if they’re cold. Slice the duck into pieces.

Step 12

When eating, spread a little sauce over a pancake, put the duck, scallions and cucumber in the middle. Wrap up into a cylinder and enjoy.

Step 13

After most of the meat has been removed from the duck, boil the carcass in water to make a soup with Napa cabbage or winter melon. Simply add salt and white pepper to season.