Beijing duck with crispy skin, thin pancakes, cucumber, leek and hoisin sauce
Chinese Recipe

Peking duck with pancakes

This Beijing duck is suitable for everyday use and uses a whole duck, spices, a honey-soy glaze and a long drying time in the fridge. The skin becomes crispy in the oven, the meat is served with pancakes and sauce.

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Total time 16 hr 25 min
Calories 760 kcal
Servings 4 servings
Difficulty Advanced
By the Published Updated Editorially approved

Why this recipe works

Beijing duck with crispy skin and pancakes

A real Beijing duck from restaurant kitchens is a complex one. This version focuses on what works at home: drying skin, glazing, baking hot and clean carving. Without drying time, the skin does not become really crispy.

Chinese Recipes Meat

Recipe

Peking duck with pancakes

Beijing 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. 1

    Dry duck

    Pat the duck dry, salt inside and pour boiling water over the skin. Leave to dry in the fridge for at least 12 hours.

  2. 2

    Apply glaze

    Mix soy sauce, honey or maltose, vinegar and five-spice powder and spread the skin thinly.

  3. 3

    Baking

    Bake the duck at 180 degrees for about 80 to 90 minutes, glaze thinly several times.

  4. 4

    Crispy skin

    Finally, brown briefly over high heat or grill until crisp. Be careful not to burn the glaze.

  5. 5

    Serve

    Let the duck rest, carve and serve with pancakes, cucumber, leek and hoisin.

Kitchen know-how

Tips for Peking duck with pancakes

Drying time

Crispy skin needs a dry surface. Do not omit refrigerator time.

Glaze thin

Several thin layers caramelise better than one thick layer.

Rest assured

After baking, meat juice distributes better when the duck rests for a short time.

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 a little chilli oil go well.

Nutrition per serving

760kcal
42.0 gCarbohydrates
48.0 gProtein
44.0 gFat

Values are estimates 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 will be much crisper than moist skin in the oven.

It works, but the skin becomes less crispy. Several hours of drying are important.

Hoisin sauce is classic for the pancake version at home.

Yes, ready-made Chinese pancakes save time and work very well.

Keep cooking

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