Roasted Peking Duck 北京烤鸭 – Easy & Delicious Recipe for Home Cooks

A Legendary Dish Made Simple

Peking Duck (北京烤鸭) is one of the most iconic dishes in Chinese cuisine — famous for its paper-thin, crispy skin and tender, flavourful meat. Traditionally, it’s served with thin pancakes, a savoury sauce, and julienned vegetables, all wrapped together for a perfect bite.

Originating in Beijing several hundred years ago, Peking Duck is considered a culinary art. Restaurants often use specialised ovens, air pumps to separate the skin, and skilled chefs to carve it tableside. But you don’t need all that to enjoy it at home.

This is an easy, oven-friendly version you can make in your own kitchen, using simple tools and fresh ingredients (which you can find at MissA.sg). The process takes some patience, but the reward — golden crispy skin and succulent meat — is more than worth it.

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Ingredients

For the duck:

• 1 whole duck (about 2–2.5kg)

• 2 tsp salt

• 2 tbsp maltose (or honey – see notes)

• 2 tbsp hot water

• 1 tbsp vinegar (or lemon juice)

For stuffing:

• 3–4 scallions (spring onions), cut into sections

• 4 cloves garlic, crushed

• 1 apple, quartered

• 2 star anise

• 1 stick cassia cinnamon

• 2 bay leaves

For the sauce:

• ½ tbsp duck fat (from roasting)

• 2 tbsp sweet bean sauce (or hoisin)

• 1 tsp sugar

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Instructions

1. Prepare the Duck

1. Pat the duck dry with kitchen paper, then rub the salt evenly over the skin. Place the duck on a wire rack set over a tray to catch drips, and leave to rest at room temperature for 1 hour.

2. Bring about 1½ litres (6 cups) of water to a boil. Gently pour it over the entire duck, flipping to cover both sides. You can do this over a deep tray to collect the water or directly in the sink.

3. In a bowl, mix maltose with hot water and vinegar until fully dissolved. Brush a layer of the mixture over the duck skin. Refrigerate for 1 hour, then brush on another layer.

4. Keep the duck refrigerated, uncovered (still on the rack over the tray), for 24 to 48 hours. This drying step is crucial for achieving crispy skin.

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2. Roast the Duck

1. One hour before roasting, take the duck out of the fridge to bring it to room temperature.

2. Stuff the cavity with scallions, garlic, apple, star anise, cassia cinnamon, and bay leaves. Seal the openings with toothpicks or skewers.

3. Preheat a fan-assisted (convection) oven to 200°C. Place the duck breast-side up on the middle rack, with a roasting tray at the bottom to catch the dripping fat. Roast for 15 minutes.

4. Lower the oven temperature to 180°C. Cover the wing tips and leg ends with foil to prevent burning. Continue roasting for about 60 minutes.

5. Check doneness by inserting an instant-read thermometer into the thickest part of the thigh (near the breast). The temperature should be at least 74°C.

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3. Serve the Duck

1. Remove the duck from the oven and let it rest on the counter for 15 minutes before carving.

2. While it rests, prepare the sauce: Add ½ tablespoon of duck fat (from the roasting tray) to a pan, along with sweet bean sauce and sugar. Stir and simmer over low heat until tiny bubbles appear. Whisk to fully combine the sauce and oil, then transfer to a small serving dish.

3. Serve the duck with the sauce, thin pancakes, and fresh cucumber and scallion strips for the classic Peking Duck experience.

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Optional Bonus

Once most of the meat has been removed, boil the carcass in water to make a nourishing soup with Napa cabbage or winter melon. Season with salt and white pepper to taste.

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Notes & Tips

1. Maltose vs Honey – Maltose (Mai Ya Tang, 麦芽糖) gives a beautiful shine and crunch. If using honey, mix 2 parts honey with 1 part hot water.

2. Vinegar Options – Any vinegar works, or use fresh lemon juice as a substitute.

3. Sauce Swaps – Sweet bean sauce is the classic choice, but hoisin, yellow soybean sauce, or plum sauce also work well.

4. Roasting Time – May vary depending on the duck size and your oven’s performance. Keep an eye on it and adjust if needed.

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Why You’ll Love This Home-Style Peking Duck

• No special equipment needed — just your oven and basic kitchen tools

• Detailed step-by-step instructions to ensure success

• Perfect for festive occasions, special dinners, or when you want to impress guests

• Can be enjoyed in the traditional Beijing style with pancakes, or served simply with rice and vegetables

Enjoy the magic of Peking Duck (北京烤鸭) without leaving home — and once you’ve tasted your own homemade version, you’ll be hooked.

With love and happy cooking,
Angeline ❤️