Peking Duck

Ingredients

• 1 duck whole duck, 4-5 pounds
• 2 cups water
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 whole star anise pods
• 1 whole cinnamon stick
• 2 whole dried red chiles
• 1 piece fresh ginger, 1-inch piece, sliced
• 3 whole scallions
• ½ cup hoisin sauce
• 12 whole thin Chinese pancakes or crêpes
• 1 whole English cucumber, julienned
• ½ cup fresh cilantro leaves
• 1 teaspoon sesame oil

Instructions

1. 1

   Remove the duck from the refrigerator and let it sit at room temperature for 30 minutes — this allows it to cook more evenly. Pat the duck completely dry inside and out with paper towels. This is crucial: moisture on the skin will prevent crisping, so take your time and be thorough.

2. 2

   Trim any excess fat from the neck and cavity, then truss the duck by crossing the legs and tying them together with kitchen twine. Tuck the wing tips under the body — a compact shape roasts more evenly and looks more professional when carved.

3. 3

   In a small bowl, whisk together 2 cups of water, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 2 tablespoons of honey until the honey dissolves. Set this braising liquid aside.

4. 4

   Smash 3 whole scallions with the side of a knife to release their aroma. Slice a 1-inch piece of fresh ginger (no need to peel) into thin coins. Gather 2 whole star anise pods, 1 whole cinnamon stick, and 2 whole dried red chiles — these will season the braising liquid.

5. 5

   Julienne 1 English cucumber into thin, matchstick pieces and transfer to a small serving bowl. Roughly chop 0.5 cup of fresh cilantro leaves and place in another small bowl. Have 0.5 cup of hoisin sauce in a small dish and 12 thin Chinese pancakes or crêpes warmed and stacked on a plate.

6. 6

   Preheat your oven to 400°F (200°C). Set a 12-inch skillet or wok over medium-high heat and let it get very hot — about 2 minutes. Carefully place the duck breast-side down in the dry, hot pan. You should hear an aggressive sizzle. Let it cook undisturbed for 3-4 minutes until the skin browns slightly and renders some fat.

7. 7

   Flip the duck onto its back and sear the skin for another 3-4 minutes until golden brown all over. The goal is to render the fat layer under the skin — you'll see fat pooling in the bottom of the pan. This step creates that signature crispy exterior.

8. 8

   Transfer the duck to a large roasting pan. Pour the reserved braising liquid around (not over) the duck. Scatter the smashed scallions, ginger coins, star anise, cinnamon stick, and dried chiles into the liquid. Cover the roasting pan tightly with aluminum foil.

9. 9

   Braise the duck in the preheated 400°F oven for 1.5 hours covered, with the liquid simmering gently around it. You should hear a gentle bubble every few seconds; if it's boiling hard, lower the oven to 375°F. The braising liquid tenderizes the meat and infuses it with flavor.

10. 10

    Remove the foil and increase the oven temperature to 450°F (230°C). Roast the duck uncovered for another 20-25 minutes, until the skin becomes mahogany brown and very crispy. The skin should sound papery when you tap it lightly with a wooden spoon. You can brush any fat off the skin with paper towels if it looks overly greasy.

11. 11

    Check for doneness: a meat thermometer inserted into the thickest part of the thigh (without touching bone) should read 165°F (74°C). The skin should be deeply browned and crackling — if it's not crispy enough, roast 5 more minutes and check again.

12. 12

    Transfer the roasted duck to a cutting board and rest for 10 minutes before carving — this allows the juices to redistribute, keeping the meat moist. The internal temperature will hold steady or rise slightly during resting.

13. 13

    Carve the duck: using a sharp chef's knife, cut the legs and thighs away from the body first, then slice them into bite-sized pieces. Slice the breast meat in thin, angled slices against the grain. Arrange all the carved duck on a warm serving platter.

14. 14

    Drizzle 1 teaspoon of sesame oil over the carved duck. To serve, let each guest spread a small amount of hoisin sauce on a warm pancake, add a few slices of duck, a small handful of julienned cucumber, and a pinch of fresh cilantro. Roll or fold the pancake and eat with your hands — this is meant to be interactive and fun.

Tools you’ll need

• paper towels
• kitchen twine
• small bowl
• whisk
• 12-inch skillet or wok
• large roasting pan
• aluminum foil
• meat thermometer
• wooden spoon
• cutting board
• sharp chef's knife
• small serving bowls
• warm serving platter

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