750 minutes
A classic Chinese dish featuring crispy-skinned Beijing duck served with warm pancakes, a savory sauce, and fresh scallion brushes.
1. Clean the Duck
Clean the duck thoroughly by rubbing it with ¹⁄³ cup of salt and then draining it well. This helps to season the skin and begin the process of rendering out some fat.
2. Prepare the Duck for Scalding
Tie the neck of the duck securely with kitchen string and use an air pump to inflate it. This step is crucial as it separates the skin from the fat, ensuring a crispy finish. After inflating, remove the first two joints of the wings and legs, and use a chopstick to lift the wings gently.
3. Scald the Duck
Scald the duck by pouring 4 cups of boiling water over it, which tightens the skin. Hang the duck on an S-hook over a drip pan to dry for at least 30 minutes. You’ll notice the skin becoming tighter and less translucent, which is key for achieving that perfect crispiness.
4. Coat the Duck
Prepare a mixture of 3 cups boiling water, vinegar, and maltose. Ladle this over the duck, making sure to cover it evenly. Hang the duck again and let it dry for 10 to 12 hours. This drying period is essential as it ensures the skin will be wonderfully crisp when roasted.
5. Preheat Oven and Roast the Duck
Preheat your oven to the appropriate temperature for roasting. Place the duck above a water-filled pan, ensuring there’s about 1.5 inches of water in it. Roast the duck for 55 to 65 minutes, or until the skin is golden and crispy. Using a convection oven can help with even roasting.
6. Prepare Scallion Brushes
While the duck is roasting, prepare the scallions by cutting off the ends and placing them in ice water. This will make them crisp and ready to serve as brushes.
7. Serve
Once the duck is roasted, steam the pancakes to warm them up. Carefully slice the crispy skin off the duck and serve it with the pancakes, sauce, and scallion brushes.
. Use a whole turkey or turkey breast for those who need to serve more people or want a festive alternative. . Rub the turkey with five-spice powder, garlic, and ginger to keep the Asian flavors but in a different context. . Accompany with a side of cranberry sauce spiked with orange zest for a fusion Thanksgiving dish.
. Swap the duck for a whole chicken. . Instead of the traditional Beijing duck seasoning, use a mixture of olive oil, garlic, rosemary, thyme, and sage for a Western twist. . Serve with roasted potatoes and a side of green beans.
. Substitute the duck with Cornish hens for a more personal-sized portion. . Use the same Beijing duck preparation methods. . Serve with a plum sauce and jasmine rice.
Traditionally, the duck is glazed with a mixture including maltose or honey. You can experiment with different types of glazes such as maple syrup, pomegranate molasses, or a balsamic reduction to add a unique twist to the flavor.
If you have been using an oven, try using a smoker with applewood or cherry wood chips to introduce a subtle smoky flavor to the duck.
Choose a fresh, high-quality Pekin duck, ensuring it's fully defrosted if frozen.
Hang the duck in a cool place or refrigerator for 24 hours to form a pellicle for crispy skin.
Carefully separate the skin from the duck's breast and back to help the skin crisp up during roasting.
Allow the duck to rest for 10 minutes before carving to redistribute the juices.
Blanch the duck with vinegar and honey to tighten the skin, then pat dry thoroughly.
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