Authentic Peking Duck (Beijing Roast Duck)
ID: a267d0af...
A highly traditional Beijing-style roast duck characterized by its legendary glassy, shatteringly crisp skin and succulent meat. This recipe follows the meticulous multi-day restaurant process of air-pumping, hot-water blanching, honey glazing, extensive air-drying, and open-flame roasting to achieve the perfect balance of rendered fat and crispy texture.
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🍳 Cooking Flow
Prepare the duck by air-pumping the skin to separate it from the meat, then gut and clean the carcass thoroughly. → Blanch the duck briefly in boiling water, coat the skin with a warm honey glaze, and air-dry in a cool, windy room for 1 to 2 days. → Roast in an open-flame brick oven for 60 to 90 minutes, rotating to render fat and singe pale spots for an even crispy texture. → Carve the duck skin and meat into thin slices and serve wrapped in pancakes with sweet bean sauce, scallions, and cucumbers.
Cooking Steps
Brief Cooking Order
Prepare the duck by air-pumping the skin to separate it from the meat, then gut and clean the carcass thoroughly. → Blanch the duck briefly in boiling water, coat the skin with a warm honey glaze, and air-dry in a cool, windy room for 1 to 2 days. → Roast in an open-flame brick oven for 60 to 90 minutes, rotating to render fat and singe pale spots for an even crispy texture. → Carve the duck skin and meat into thin slices and serve wrapped in pancakes with sweet bean sauce, scallions, and cucumbers.
Introduction
A highly traditional Beijing-style roast duck characterized by its legendary glassy, shatteringly crisp skin and succulent meat. This recipe follows the meticulous multi-day restaurant process of air-pumping, hot-water blanching, honey glazing, extensive air-drying, and open-flame roasting to achieve the perfect balance of rendered fat and crispy texture.
Step 1
Use an air pump to blow air under the skin of the duck, separating the skin from the flesh to create a cavity where the fat can render out easily during roasting.
Step 2
Make a clean slit under the armpit of the duck to carefully remove all internal organs without damaging the breast skin.
Step 3
Cut off the duck feet and make a small incision in the neck to drain any remaining blood and create an entry point for the hanging hook.
Step 4
Thoroughly rinse the inside of the duck carcass with water containing leeks, ginger, Sichuan peppercorns, and lemon to flush out any residue and eliminate gaminess.
Step 5
Quickly blanch the duck by dipping it in boiling water for 3 to 5 seconds to tighten the skin, expose the pores, and ensure even drying.
Ingredients List
Important Notes
Air-pumping is the most critical step to separate the skin from the meat, allowing the fat to melt away and creating the signature crispy texture.
Avoid making any accidental holes in the duck skin during prep, as air leaks will prevent the skin from ballooning and crisping properly.
Ensure the drying room is cold (around 40°F) with strong airflow to dry the skin safely without risking spoilage.
Peking duck is roasted to order and must be carved and eaten immediately while hot; once cold, the rendered fat congeals and the skin loses its crunch.
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