Peking Duck, An Easy Home Version

Crispy mahogany skin and tender, succulent meat make this streamlined Peking duck achievable at home without special equipment or multiple days of prep. A simple salt cure and glossy maltose glaze create that signature crackling exterior, while aromatic stuffing keeps the meat juicy throughout roasting. Perfect for impressing dinner guests or celebrating a special occasion with restaurant-quality results.

Ingredients

1 duck, about 2.5 kg (5.5 lb)

2 tbsp fine salt

2 tbsp maltose (or substitute with honey mixed 2:1 with hot water)

120 ml (½ cup) hot water

1 tsp vinegar

2 stalks scallions, for stuffing

1 head garlic, for stuffing

2 apples, quartered, for stuffing

4 star anise, for stuffing

4 bay leaves, for stuffing

2 pieces cassia cinnamon, for stuffing

3 tbsp sweet bean sauce (Tian Mian Jiang)

1 tsp sugar

Peking duck pancakes, homemade or store-bought

Scallions, julienned, for serving

Cucumber, peeled, seeded, and cut into sticks, for serving

Instructions

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.

Bring about 1½ liters (6 cups) of water to a boil, then gently pour it over the entire duck skin, flipping to do both sides. Remove any feather ends with tweezers if necessary.

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.

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

One hour before roasting, take the duck out of the fridge to bring it back to room temperature. Put all the stuffing ingredients (scallions, garlic, apples, star anise, cassia cinnamon, and bay leaves) into the cavity. Use toothpicks or skewers to seal the openings.

Preheat a convection oven to 200°C (390°F), or 220°C (425°F) for a conventional oven. Place the duck over the middle rack, breast side up, with a roasting tray at the bottom to collect dripping fat. Cook for 15 minutes.

Lower the temperature to 180°C (350°F) for convection, or 200°C (390°F) for conventional. Cover the wing tips and leg ends with aluminum foil. Continue cooking for about 60 minutes.

Check doneness by inserting an instant-read thermometer into the thickest part of the inner thigh near the breast. The temperature should be at least 74°C (165°F).

Remove the duck from the oven and let it rest on the counter for 15 minutes.

While waiting, prepare the sauce: add ½ tbsp of collected duck fat 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 and whisk to incorporate.

Steam the pancakes for 3 minutes to warm them if cold. Slice the duck into pieces.

To serve, spread a little sauce over a pancake, place duck, scallions, and cucumber in the middle, wrap into a cylinder, and enjoy.