Peking Duck Recipe

The magic of this Peking Duck is the contrast between its lacquered, crackly skin and the rich, tender meat underneath. The glaze of maltose and rice vinegar gives the duck a glossy mahogany finish, while a small amount of five-spice powder adds warmth without overpowering the flavor. It is more involved than an ordinary roast duck, but the result feels special: thin pancakes wrapped around crisp duck skin, juicy meat, sweet-savory hoisin sauce, and fresh cucumber and scallions. The most important stage is drying the skin before roasting. After preparing the duck, pour boiling water over the surface to tighten the skin, then pat it thoroughly dry before brushing it with the maltose-vinegar mixture. If the glaze is too thick to spread, warm it gently or add a teaspoon of hot water; it should coat the duck in a thin, even layer rather than slide off in heavy patches. A rack set over a roasting pan allows hot air to circulate underneath, and it also keeps the duck from sitting in its rendered fat. Roast until the skin is deeply browned and crisp, watching closely near the end because maltose can darken quickly. For home cooks, I recommend making the glaze and prepping the garnishes before the duck goes into the oven. Keep the cucumber in slender batons and the scallions finely shredded so they fit neatly inside the pancakes. The pancakes should be warmed just before serving, either in a steamer or stacked under a clean, damp towel. When carving, remove the skin and meat in thin slices rather than tearing the duck apart; a sharp knife makes a noticeable difference here. If the skin softens while you finish carving, place the slices briefly on a hot tray, but avoid reheating them so long that the meat dries out. Serve this as the centerpiece of a relaxed dinner when you have time to carve at the table and let everyone assemble their own wraps. Spread each thin pancake with hoisin sauce, add a few slices of duck, then tuck in cucumber and scallions for cool crunch against the rich meat. Steamed rice, simple stir-fried greens, or a sharp cucumber salad make good accompaniments without competing with the duck. A light Chinese lager, jasmine tea, or a slightly off-dry white wine also works especially well with the sweet maltose glaze and savory hoisin.