Drying time
Crispy skin needs dry surface. Refrigerator time does not omit.
Chinese Recipe
Peking duck with pancakes
This day-to-day Beijing duck uses a whole duck, spices, a honey soy glaze and long drying time in the fridge. The skin is crispy in the oven, the meat is served with pancakes and sauce.
Total time
16 hr 25 min
Calories
760 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Peking duck with crispy skin and pancakes
A real Beijing duck from the restaurant kitchen is elaborate. This version focuses on what works at home: dry skin, glaze, bake hot and tranch cleanly. Without drying time, the skin does not get really crispy.
Chinese Recipes
Meat
Recipe
Peking duck with pancakes
Peking duck for home needs a well dried skin, a glaze with honey or maltose and hot oven air. It is served with pancakes, cucumber, leek and hoisin sauce.
Ingredients
4 servings
Method
-
1
Dry the duck
Dry the duck, salt inside and pour boiling water over the skin. Allow to dry for at least 12 hours in the refrigerator.
-
2
Apply glaze
Mix soy sauce, honey or maltose, vinegar and five-wort powder and apply thinly to the skin.
-
3
Bake
Bake the duck at 180 degrees for about 80 to 90 minutes, while glazing several times thinly.
-
4
Skin crunches
Finally, brown briefly under high heat or grill function. Make sure that the glaze does not burn.
-
5
Serving
Let the duck rest, tranch and serve with pancakes, cucumber, leek and hoisin.
Kitchen know-how
Tips for Peking duck with pancakes
Glaze thin
Several thin layers caramelize better than a thick layer.
Leave it alone
After baking, meat juice is distributed better when the duck is resting briefly.
Variations
How to adapt this recipe
For a faster version fry duck breast with dried skin and serve in pancakes.
Cucumber, leek, pickled radish and some chilli oil fit well.
Nutrition per serving
760kcal
42.0 gCarbohydrates
48.0 gProtein
44.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Peking duck with pancakes
Dry skin in the oven becomes much crisper than moist skin.
It works, but the skin gets less crispy. Several hours of drying are important.
Hoisin sauce is classic for the pancake variant at home.
Yes, finished Chinese pancakes save time and work very well.
Keep cooking