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#13 Peking Duck Recipe

Peking duck is one of the most famous dishes in Beijing. Peking duck (or Beijing Roast Duck) has been the mainstay of Chinese cuisine since it was recorded in the Yuan Dynasty (1279-1368).

Peking duck is a thin, tender roasted duck meat and crispy skin wrapped in a thin crepe. Crepes with ducks are served with cucumber, leeks, seafood sauce, and/or bean paste sauce.


  • 1 duck, clean, lean around about 1 kg

  • 1 tsp. white vinegar

  • 2 tbsp. oyster sauce

  • 1 tsp. Chinese five-spice powder

  • 2 tbsp. maltose

  • 2 tbsp. boiling water

  • 1.5 tbsp. Chinese cooking wine

For the assembly, you will be needing:

  • 10 Peking duck pancake

  • 2 tbsp. sweet bean sauce

  • 1 tbsp. sesame oil

  • 1 English cucumber

  • 2 leek onions, white part only


  1. To make the perfect Peking Duck recipe at home, you first need to choose a clean, lean duck with its head on (easy to hang in the air to dry). Add about 1 teaspoon of white vinegar to the water and soak the duck for 1 hour. Then prepare the yarn and tie the duck from the top of the neck. Hang them from the hook. You may hang the duck on top of your kitchen sink.

  2. Mix 2 tablespoons of oyster sauce with 1/2 tablespoon of Chinese cooking wine and 1 teaspoon of Chinese five-spice powder. Spread the sauce on the inside of the duck.

  3. In a small bowl, mix 2 tablespoons of maltose with 2 tablespoons of hot water and 1/2 teaspoon of white vinegar. Then brush the liquid evenly on the skin of the duck (the liquid used for the first brush should be warm). Then wait 30 minutes and brush again. Keep it for at least 24 hours.

  4. Seal the bottom before roasting with soaked toothpicks.

  5. Pre-heat oven to 180 degrees Celsius. Place the duck on a baking grill and use a lined baking pan to catch the drops. And then roast for 20 minutes. Then take the duck over and roast the other side for another 15 minutes. Lower the temperature to 120 degrees Celsius and continue roasting for 30 minutes.

If you want the skin to be more crispy, follow this:

  1. Option 1: Heat enough hot oil, then hold your neck and pour the hot oil on your skin. You may use a deep bowl for this step. Be careful not to get burned by the hot oil. This helps the skin become sharper.

  2. Option 2: Set the oven temperature back to 180 degrees Celsius and bake again for 610 minutes (this step must be carefully observed to avoid skin burns).

Side for serving to assemble:

  1. Make Peking pancake during the roasting time or you can buy it from your local store, cut the cucumber into small strips. Cut the leek onion in half, take the green part out and cut the remaining white shell, and then cut into small shreds.

  2. Sweet bean sauce: mix 2 tablespoons of sweet red bean sauce with 1 tablespoon of sesame oil.

  3. Take one duck wrapper/Peking pancake, brush around 1 teaspoon of sweet red bean paste on the bottom, lay a small brunch of shredded leek onion and a small strip of cucumber. Then place two slices of duck breast. Roll up and enjoy.

Even with only a few ingredients, this dish still tops the list of Chinese and Asian fusion dishes. Its enduring dominance is largely due to the long and gorgeous history of Chinese culture.


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