Oven Roasted Crispy Peking Duck Recipe

Prepare to indulge in a classic dish that brings a taste of Asia to your dining table. The star of this recipe is the succulent Peking duck, renowned for its irresistible crispy skin and tender meat.

Begin by selecting a high-quality whole duck, ideally around 2 to 3 kilograms. Rinse the duck thoroughly under cold water, then pat it dry with kitchen paper. The key to achieving that perfectly crispy skin lies in rendering the fat, so carefully prick the skin all over with a sharp knife—taking care to avoid the underlying meat.

Next, immerse the duck in a pot of boiling water for a few minutes to tighten the skin, then transfer it to a cooling rack. While it cools, prepare a marinade by mixing together soy sauce, five-spice powder, honey, and rice vinegar. Brush this glaze generously over the duck, ensuring it seeps into every crevice.

Let the duck marinate in the refrigerator for at least a few hours, preferably overnight, to enhance the flavours. When ready to roast, preheat your oven to 220°C (gas mark 7). Place the duck on a rack in a roasting tray, then roast for about an hour and a half, basting occasionally with the rendered fat, until the skin is gloriously crispy and golden brown.

Serve your Peking duck carved into thin slices, accompanied by fluffy pancakes, hoisin sauce, and spring onions for that authentic touch. This dish promises to be the highlight of any gathering, delivering a delightful balance of flavours and textures that will transport your guests straight to the heart of China.

Homemade Peking Duck is an exquisite culinary delight that captures the essence of Chinese cuisine right in your own kitchen. The preparation begins with selecting a plump, high-quality duck, which is then meticulously cleaned and dried. Once prepared, the duck is often blanched in boiling water, followed by a careful application of a sweet marinade, typically including soy sauce, honey, and five-spice powder.

The key to achieving that signature crispy skin is to allow the duck to dry out thoroughly before roasting. Hanging it in a cool, breezy spot for several hours works wonders, ensuring the skin crisps up beautifully during cooking. Once in the oven, the tantalising aroma fills the air, promising a feast to come.

Served traditionally with thin pancakes, hoisin sauce, and finely sliced spring onions, each bite offers a perfect balance of textures and flavours. The rich, succulent meat paired with the crispy skin and the sweetness of the sauce creates an unforgettable experience that transports you straight to the heart of Beijing, all from the comfort of your own dining table.