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Peking Duck

Name: Peking Duck
Total time: 150 min
Yield: Serves 4
Cuisine: China
Ingredients: 1 whole Whole Duck; 2 tbsp Starch Syrup; 1 tbsp Vinegar; 1 tsp Five Spice Powder; 1 Leek (julienned); 1 Cucumber (julienned); 3 tbsp Sweet Bean Sauce; 12 Mandarin Pancakes

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐⭐

Crisp duck skin rolled in thin pancakes with sweet bean sauce — Beijing's signature imperial dish.

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📖 The Story Behind This Dish

Peking duck traces its origins to the imperial kitchens of the Ming dynasty. Air is pumped between the skin and meat, and the duck is dried and roasted so that the skin alone turns shatteringly crisp. A specialist carves it at the table, and the crisp skin is wrapped in thin pancakes with sweet bean sauce, scallion, and cucumber. It's a world-famous must-eat for visitors to Beijing.

🌆 Where it's eaten: At Beijing's famous restaurants, watching the chef carve the duck at your table is part of the show.

🥕 Ingredients (serves 4)

Whole Duck 1 whole
Starch Syrup 2 tbsp
Vinegar 1 tbsp
Five Spice Powder 1 tsp
Leek (julienned) 1
Cucumber (julienned) 1
Sweet Bean Sauce 3 tbsp
Mandarin Pancakes 12

👩‍🍳 Instructions

Pour boiling water over the duck to tighten the skin, then brush with a mixture of starch syrup and vinegar.
Hang to dry in a breezy spot for several hours until the surface is dry.
Roast at 200°C for about 1 hour until the skin is crisp and deeply colored.
Carve the skin and meat into thin slices.
Spread sweet bean sauce on a pancake, add duck, scallion, and cucumber, and roll up.

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