Counter 03 · Poultry
Home Oven Peking-Style Duck with Pancakes
A whole duck scalded, glazed with maltose and air-dried overnight, then roasted until the skin is lacquered and crackling, carved and wrapped in thin pancakes with hoisin, cucumber and scallion.
- Prep
- 45 min
- Cook
- 2 hr
- Serves
- 6
- Level
- Hard
True Peking duck needs inflated skin and a hanging oven, but a patient home version gets impressively close. The essential steps are scalding the skin with boiling water so it tightens, brushing on a honey or maltose glaze and letting the duck dry in the fridge uncovered for at least 24 hours. A low roast renders the fat, and a final blast at high heat turns the skin glassy. Carve the skin and meat into thin pieces and let everyone build their own wraps.
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