A famous duck dish from Beijing that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin.
Prep Time
24+ hours (drying time)
Cook Time
1.5 hours
Total Time
25.5+ hours
Difficulty
Hard
Skills Required
Butchery, Roasting
Ingredients & Nutrition
800 kcal
Calories
50g
Protein
65g
Fat
5g
Carbs
1g
Fiber
4g
Sugar
600mg
Sodium
- 1 (5-6 lbs) Whole Duck
- 1/4 cup Maltose Syrup or Honey
- 2 tbsp Soy Sauce
- 1 tsp Chinese Five Spice Powder
- for serving Mandarin Pancakes, Scallions, Cucumber
Equipment Needed
- Large Pot
- Pastry Brush
Let AI Suggest Variations
- Use the leftover duck carcass to make a savory soup broth.
- Serve with steamed buns instead of pancakes.
- Try a different glaze, such as one with orange juice and ginger.
- Use the rendered duck fat to roast potatoes.
Instructions:
1. Clean the duck thoroughly. Separate the skin from the meat using an air pump.
2. Blanch the duck by pouring boiling water over it. This tightens the skin.
3. Create a glaze with maltose syrup, soy sauce, and five spice. Brush it all over the duck.
4. Hang the duck to dry in a cool, ventilated place for at least 24 hours.
5. Roast in a preheated oven at 350°F (175°C) for 1 to 1.5 hours, until the skin is deep brown and crispy.
6. Carve the skin and meat and serve with mandarin pancakes, hoisin sauce, scallions, and cucumber sticks.