Peking Duck From Scratch

Peking Duck is one of the most delicious Chinese recipes! The key to the crisp, glossy skin is drying out the skin. I made this for Christmas but if you love Peking Duck please make this for another special occasion (or hey a Monday night alone at home if you want, I don't judge ;)). Given that Peking ducks in restaurant go upwards of $88 it is worth making one yourself if only to satisfy the curiosity of how to make this delicious, delectable dish.

How to make Peking Duck video

Peking Duck From Scratch

An Original Recipe by Lorraine Elliott

Preparation time: 60 minutes plus 4 days drying time and overnight resting

Cooking time: 90 minutes

• 1 duck, dry aged and hung for 4 days (my butcher did it for me, instructions to do it at home are below)
• 4 tablespoons maltose syrup
• 1 tablespoon five Spice
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce

To serve

• 1 Lebanese cucumber, cut into batons
• Small bunch spring onions
• Hoi sin sauce

To dry a duck in a fridge, it's best hung so that it dries on all sides but since most of us have regular fridges you can place a rack on a cooling rack on top of a baking tray. Salt the duck all over the skin and place it on a rack and leave it in your fridge for 4 days turning it each day. The salt with draw out the moisture from the skin which is what you want. It will develop almost a waxy coating on the skin.

Step 1 - Let's assume that you've got a dried out duck now either by your own hand or your butchers'. The day before place a kettleful of water on the boil. Place the sink in a sink and pour the hot water quickly over the duck to tighten the skin. Pat dry with kitchen paper and place back on the rack. Stick your fingers under the breast skin between the meat and wiggle them until you get to the top. You want to loosen the skin from the meat.

Step 2 - Heat the maltose syrup, five spice powder and two soys in a small saucepan on medium heat or in a microwave until the maltose is more honey-like in texture and you can mix the marinade well to combine all ingredients. Brush this mixture all over the skin of the duck. You will still have about half the marinade still left. Place the duck in the fridge overnight uncovered.

Step 3 - The next day brush the duck with a bit more marinade. Preheat oven to 180C/350F. Roast the duck for 45 minutes breast side up. Then turn the duck over and brush the other side and then roast for 30 minutes with the breast down. Then turn over and use the last of the baste and roast for 10 minutes.

Step 4 - Place the duck breast side up and increase oven temperature to 190C/380F. Roast for 7-8 minutes.

Step 5 - Make pancakes. Mix the flour, salt, oil and water together in a bowl with a fork and knead til you get a soft dough. Roll into a log and cut into 12 pieces. Roll out into a round and cook on a high heat in a non stick saucepan (do not add any oil). The first side will cook after almost a minute, then turn over and cook the other side for 20-30 seconds.

Step 6 - Carve the skin off the duck into 12 pieces that can fit the pancake. Serve with cucumber batons, hoi sin sauce and spring onions.