Chinese

Peking Duck

“Iconic Beijing dish of air-dried whole duck roasted until the skin is lacquered and crispy, served with thin pancakes and hoisin sauce.”

Cucumber

Sugar

Flour

Roast Duck

Duck

Sweet Bean Sauce

Chinese·Beijing

Hard3 hours

Where it comes from

Peking Duck is a culinary icon from Beijing, celebrated for its crispy skin and succulent meat. This dish has a history dating back to the Ming Dynasty, often reserved for emperors and special occasions, showcasing the artistry of Chinese roasting techniques. A surprising detail is that the preparation involves air-drying the duck for hours, ensuring the skin becomes perfectly crisp during roasting.

The grand spectacle of crispy skin and succulent meat, Peking Duck is like a culinary opera in Beijing. The perfect pancake wrap is a must.

On the Palate

What goes into it

How it's made

1
Prepare the duck by air-drying it for several hours, allowing the skin to tighten and crisp up during roasting.
2
Glaze the duck with a mixture of maltose and soy sauce for a rich color and flavor before roasting it in a hot oven.
3
Slice the roasted duck thinly, revealing the tender meat and crispy skin.
4
Serve with thin pancakes, hoisin sauce, and sliced cucumbers for a traditional presentation.

Roasting