Peking Duck

Method

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1. Remove any excess fat from the cavity. Using a straw or a bicycle pump at the neck opening, inflate the duck to separate the skin from the fat beneath — this is the step that makes the skin crisp.

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2. Rub the cavity with the salt and five-spice and stuff with the whole spring onions and ginger. Skewer the neck and tail openings closed.

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3. Hang or stand the duck on a rack over the sink and pour the boiling water evenly over the skin for 30 seconds until it tightens visibly and turns opaque.

   Mark done Start 30 sec timer

4. Mix the maltose, vinegar, dark soy and hot water into a glaze and brush the duck all over, twice.

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5. Hang the duck in front of a fan in a cool place, or set it uncovered on a rack in the fridge, for 12 to 24 hours until the skin is dry and papery to the touch.

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6. Roast on a rack at 200°C / 390°F, breast up, for 30 minutes.

   Mark done Start 30 min timer

7. Reduce to 160°C / 320°F, turn the duck breast down and roast 30 minutes, then breast up again for a final 25 to 30 minutes, until the skin is deep mahogany and glass-hard.

   Mark done Start 25 min timer

8. Rest for 15 minutes. Carve the skin off in neat squares first and arrange it separately — traditionally it is eaten on its own with a little sugar.

   Mark done Start 15 min timer

9. Shred the meat and serve with warmed pancakes, cucumber, spring onion and sauce, letting everyone roll their own.

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Chef’s Tips

• The drying stage cannot be shortened. A duck roasted with damp skin will never crisp properly.
• Prick the skin nowhere — any hole lets fat escape onto the surface and the skin fries rather than crisps.
• Use the carcass for a superb stock the next day.

Pairing Suggestions

• A light Pinot Noir or jasmine tea
• Serve with pancakes and a stir-fried green
• Finish with lychees or a citrus sorbet

Storage & Reheating

Refrigerate 3 days. Reheat the meat gently; re-crisp the skin under a hot grill for 2 minutes. Use leftovers in fried rice or noodle soup.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.