Peking Duck

Discover the authentic taste of
Beijing Roast Duck with its crispy skin and tender
meat, served with traditional pancakes, sweet bean sauce, and fresh vegetables.

Peking ducks roasting in a traditional Chinese oven square

About Peking Duck

Peking Duck is a world-renowned dish with origins in the Chinese imperial court.

Made from quality meat ducks, it’s roasted over fruitwood, resulting in crispy skin and tender, flavorful meat.

Known for its rich taste and vibrant color, it’s celebrated as one of the finest delicacies.

Sliced Beijing roast duck with traditional pancakes and condiments square

The Essence of Beijing Duck

Beijing Duck is renowned for its meticulous preparation, crispy skin, and tender meat.

The distinct roasting methods—braised duck from Bianyifang and fruitwood-roasted duck from Quanjude—create its signature flavor.

Paired with sweet bean sauce, fresh cucumbers, and spring onions, this dish is a true culinary delight.

Elegant Beijing duck slices presented with traditional condiments square

Three Ways to Enjoy Beijing Duck

Sugar Dip: Crispy duck skin dipped in fine white sugar for a sweet crunch.
Classic Roll: Duck slices wrapped in a pancake with sweet bean sauce, green onions, and cucumbers.
Garlic Twist: Duck meat with minced garlic and sweet bean sauce for a savory, spicy flavor.

Beijing roast duck presented with traditional Chinese dishes square

Factors of Traditional Peking Duck

Beijing Duck is savored best in autumn, winter, and spring, as ducks are fattier and more flavorful during these seasons.

The art of slicing also enhances the dish’s presentation and taste.

Paired with traditional sauces, fresh vegetables, and either lotus-leaf pancakes or sesame buns, it offers a balanced and delightful dining experience.

Chef showcasing finely sliced Beijing duck on a cutting board square

Peking Duck Recipe

Ingredients:

1 whole duck (about 2.5-3kg)
2 tablespoons salt
2 tablespoons maltose syrup
2 tablespoons sweet bean sauce
2 scallions (julienned)
1 cucumber (julienned)
Thin pancakes (Chun Bing)

Instructions:

Prepare the Duck: Clean the duck thoroughly, removing any feathers. Rub salt all over the duck and inside the cavity. Let the duck rest for 1 hour.
Tighten the Skin: Pour boiling water over the duck to tighten the skin. Pat dry and coat the duck with a mixture of maltose syrup and water. Let it air dry in the fridge for 24-48 hours.
Roasting: Preheat the oven to 200°C (390°F). Stuff the cavity with scallions, garlic, star anise, and cinnamon. Roast the duck breast side up for 15 minutes. Then reduce the heat to 180°C (350°F) and roast for an additional 60 minutes, or until the skin is golden and crispy.
Serve: Carve the duck into thin slices, ensuring each piece has a portion of crispy skin. Serve with thin pancakes, sweet bean sauce, julienned scallions, and cucumber. Wrap the ingredients in the pancake and enjoy.