Peking roast duck, also known as Beijing roast duck, has a long and rich history that dates back to imperial China. The dish originated in Beijing (formerly known as Peking), the capital city of China, and has been enjoyed for centuries by royalty, nobility, and commoners alike. The Ming Dynasty saw the development of the open oven roasting method, where ducks were hung and roasted in specially designed clay ovens. This method allowed for even cooking and the rendering of fat, resulting in crispy skin and succulent meat.
Today, Peking roast duck is considered one of China’s national dishes and is enjoyed by people around the world. Its enduring popularity is due to its delicious combination of crispy skin, tender meat, and rich flavour, as well as its cultural significance and historical legacy. In addition to its delicious taste and aroma, Peking roast duck is visually stunning, with its crispy skin glistening under the light and its tender meat beckoning to be savoured. The presentation of the dish adds to its overall appeal and makes it a memorable dining experience.
Overall, cooking Peking roast duck is a rewarding and enriching experience that allows you to explore the rich history, culture, and flavours of Chinese cuisine while creating unforgettable dining moments with your loved ones.
Peking Roast Duck
Ingredients
Duck
- 1.5-2 kg Whole Duck
- Plum Sauce for serving
- ½ tbsp Salt
- ¼ tbsp White Pepper
- 1 tbsp Chinese Five Spice
- ½ tbsp White Granulated Sugar
- 2 litres Water
- ½ cup Chinese Rice Wine
- ½ cup Chinese Red Vinegar This is to help colour the skin
- ½ cup Runny Honey
Marinade
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Hoi Sin Sauce
- ½ tbsp Chinese Five Spice Powder
- ½ tbsp White Granulated Sugar
- 5 Spring Onions cut into 5cm lengths
- 3 thin slices of Ginger
- 3 Garlic Cloves peeled and crushed
Instructions
Preparation
- Remove and discard any excess fat from the cavity of the duck, then wash in lukewarm water and pat dry with a clean tea towel.
- Inspect the skin and remove any remaining feathers with tweezers or you can use a kitchen blow torch to singe them off but be careful not to scorch the skin at this point.
- In a bowl combine ½ tbsp salt, ¼ tbsp white pepper, 1 tbsp five spice powder, ½ tbsp sugar, mix well and rub all over the duck not forgetting to also rub inside the cavity.
- Place the duck on a tray and leave uncovered in the fridge for at least 2 hours.
- After the duck has rested for 2 hours, place all of the marinade ingredients together in a bowl and mix well.
- Stuff the marinade into the cavity of the duck and using a metal skewer
- Place the cavity together until fully sealed, this will ensure the marinade won’t fall out during cooking.
- Now the next part is tricky so take your time and using your hand or a small wooden spoon, gently loosen the skin from the meat of the duck being very careful not to tear the skin. This process will help create a crispy skin on the cooked duck.
- Secure an S shaped hook into the duck’s neck so that you can hang the bird or alternatively you can use butcher’s string tied securely under the wings. Carefully lift the duck with the hook or string to ensure it is secure and isn’t going to fall off.
- Using the largest saucepan or wok you have bring the water to the boil, the wider the better as it will give you more space to work without too much splashing. Holding the duck over the pan, ladle over the boiling water. You want to do this for at least 2 minutes ensuring you don’t miss any part of the duck as this process will tighten the skin and add to the crispiness.
- Place the freshly bathed duck on a wire rack, pat dry and allow to cool.
- Discard the water from the saucepan or wok, wipe clean and then add the rice wine, red vinegar and honey and gently bring to a boil.
- Turn the heat down to low and then again holding the duck over the hot liquor, ladle over the duck for at least 2 minutes.
- Lay the basted duck on a wire rack breast side up and remove the S hook or string then place uncovered in the fridge for at least 24 hours and up to 48 hours to air dry.
Roasting day
- Remove the duck from the fridge and allow it to come up to room temperature, this will take around 20-30 minutes. Wrap the wings and legs in foil as this will prevent them from burning during cooking and preheat your oven to 220c.
- Place the duck on its wire rack over a large roasting tray and put into the pre-heated oven to roast for 10 minutes, then turn the oven down to 180c and continue to roast for a further 25 minutes.
- Remove the duck from the oven and carefully flip it over so that it is laying breast side down. Place back into the oven for 25 minutes.
- Retrieve the duck from the oven, remove and discard the tin foil from the wings and the legs and carefully flip the duck so it is breast side up again and place back into the oven for a further 20 minutes.
- Finally remove the duck from the oven and allow to rest for 15 minutes. Remove the metal skewer and discard the marinade from the cavity. Chop the duck into small pieces or slice thinly and serve with plum sauce.
