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Crispy Peking Duck Recipe Easy Step-by-Step with Authentic Glaze and Mandarin Pancakes

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A traditional crispy Peking duck recipe featuring an authentic maltose glaze and homemade mandarin pancakes, perfect for special occasions and family dinners.

Ingredients

  • Whole duck (around 5-6 lbs / 2.3-2.7 kg)
  • Maltose syrup (or honey as a substitute)
  • Shaoxing wine
  • Light soy sauce
  • Five-spice powder
  • Salt
  • Scallions (green onions), thinly sliced
  • Cucumber, julienne strips
  • Mandarin pancake ingredients: all-purpose flour, boiling water, sesame oil (for brushing)
  • Hoisin sauce

Instructions

  1. Rinse the duck under cold water and pat dry thoroughly with paper towels. Remove any excess fat from the cavity.
  2. Rub the inside of the cavity with salt and half the five-spice powder. Set aside.
  3. Bring a large pot of water to a boil. Pour boiling water gently over the entire duck skin to tighten it. Pat dry immediately.
  4. Using a basting brush, coat the skin evenly with maltose syrup mixed with a bit of warm water to loosen it. Hang the duck in a cool, airy place or place on a wire rack in front of a fan overnight (or at least 6 hours). If skin feels sticky or damp in the morning, dab lightly with paper towels.
  5. Preheat the oven to 375°F (190°C). Place the duck breast-side up on the roasting rack in a roasting pan.
  6. Roast the duck for about 1 hour and 20 minutes. Every 20 minutes, baste the duck with the maltose glaze again to build up a shiny, crispy skin. The skin should turn deep golden brown and crisp. Use a meat thermometer; internal temperature should reach 165°F (74°C).
  7. Make the mandarin pancakes dough by combining 2 cups all-purpose flour with ¾ cup boiling water. Stir until dough forms, then knead on a floured surface until smooth. Rest for 30 minutes. Roll dough into small balls, then flatten and brush with sesame oil. Fold and roll again for layered effect.
  8. Heat a non-stick skillet over medium heat. Cook pancakes for about 1-2 minutes each side until light brown spots appear. Stack and cover with a clean towel to keep warm.
  9. Slice the duck skin and meat thinly. Serve with mandarin pancakes, hoisin sauce, scallions, and cucumber strips. Let guests assemble their own wraps.

Notes

Drying the skin thoroughly before roasting is crucial for crispy skin. Warm maltose syrup slightly for easier application. Rotate the duck halfway through roasting for even crisping. Steaming pancakes gently keeps them soft and pliable. Use a sharp knife to carve thin slices of duck skin and meat. Gluten-free pancakes can be made by substituting all-purpose flour with a gluten-free blend, though texture may vary.

Nutrition

Keywords: Peking duck, crispy duck, mandarin pancakes, Chinese recipe, maltose glaze, hoisin sauce, authentic Peking duck

Find it online: https://norasfoods.com/crispy-peking-duck-recipe-easy-step-by-step-with-authentic-glaze-and-mandarin-pancakes/