Pekin Duck

Pekin Duck


For the Duck:
- 1 whole Pekin duck (about 5-6 pounds)
- 1 tablespoon salt
- 2 tablespoons maltose or honey
- 2 tablespoons rice vinegar
- 2 tablespoons Chinese cooking wine (Shaoxing wine)
- 4 cups hot water

For the Pancakes:
- 2 cups all-purpose flour
- 1 cup boiling water
- 1 teaspoon vegetable oil
- A pinch of salt

For the Hoisin Sauce:
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon sesame oil


**1. Prepare the Duck:**

1.1. Rinse the duck inside and out under cold water. Pat it dry with paper towels.

1.2. In a small saucepan, heat the maltose or honey until it becomes liquefied. Be careful not to overheat it.

1.3. Stir in the rice vinegar and Chinese cooking wine into the liquefied maltose. This mixture will be used to glaze the duck.

1.4. Use a ladle or a large spoon to pour the hot water over the duck. This helps tighten the skin.

1.5. Hang the duck in a cool, dry place or in front of a fan for several hours to let it air-dry. This step is crucial for achieving crispy skin.

**2. Roasting the Duck:**

2.1. Preheat your oven to 350°F (175°C).

2.2. Place the duck on a rack in a roasting pan.

2.3. Brush the duck with the maltose mixture, ensuring it's evenly coated. This will give it a beautiful glaze.

2.4. Roast the duck in the preheated oven for about 1.5 to 2 hours, turning it every 30 minutes for even cooking. The duck is done when the skin is crispy and brown, and the meat is tender. The internal temperature should reach 165°F (74°C).

**3. Make the Pancakes:**

3.1. In a bowl, combine the flour and a pinch of salt. Gradually add the boiling water while stirring until a dough forms.

3.2. Knead the dough on a floured surface until it's smooth and elastic. Roll it into a log and cut it into small pieces.

3.3. Roll each piece into a thin, round pancake.

3.4. Heat a non-stick pan over medium-high heat and lightly brush it with oil. Cook the pancakes for about 30 seconds on each side until they puff up and have golden spots.

**4. Prepare the Hoisin Sauce:**

4.1. In a small bowl, combine the hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Mix well.

**5. Serve:**

5.1. Slice the roasted Pekin duck into thin pieces.

5.2. To serve, place a slice of duck on a pancake, add a dollop of hoisin sauce, and wrap it up like a taco.

5.3. Enjoy your homemade Pekin duck with pancakes and hoisin sauce!


Motley Muse


Peking duck, or Pekin duck as it is sometimes spelled, is a famous and iconic Chinese dish known for its crispy skin and tender meat. The history of Peking duck dates back centuries and is closely tied to the city of Beijing, formerly known as Peking. Here's a brief overview of the history of Peking duck:

1. **Imperial Origins (13th Century):** The origins of Peking duck can be traced back to the Yuan Dynasty in China, which ruled from the 13th to the 14th century. It is said that the dish was initially prepared for the royal court and was considered a delicacy reserved for the imperial family and high-ranking officials.

2. **Transition to Ming Dynasty (14th Century):** During the Ming Dynasty (14th to 17th century), Peking duck began to evolve into a dish that was more accessible to the general public. The technique of roasting ducks in open ovens was developed during this period.

3. **Introduction of the Wood-Burning Oven:** The distinctive feature of Peking duck, its crispy skin, is achieved through a special roasting process. The ducks are roasted in a wood-burning oven, and the process involves hanging the ducks vertically, allowing the fat to drip away while the skin becomes incredibly crispy.

4. **Imperial Peking Duck Restaurant:** In the 19th century, a restaurant called Quanjude was established in Beijing, which is often credited with popularizing Peking duck. Quanjude is known for its traditional method of preparing and roasting Peking duck and remains a famous establishment to this day.

5. **Modern Popularity:** Peking duck gained international fame in the 20th century as Chinese cuisine started to spread around the world. Many Chinese restaurants outside of China began serving Peking duck, contributing to its global recognition.

6. **Cultural Symbolism:** Peking duck is not only a culinary delight but also a symbol of Chinese culture and hospitality. It is often served during important celebrations and festivals, and its presentation is considered an art form.

7. **International Variations:** While the traditional Peking duck recipe remains popular, variations of the dish have emerged over time to suit different tastes. For example, some versions use different sauces, and you can find Peking duck served with pancakes, buns, or even in salads.

Today, Peking duck is enjoyed not only in China but also in many Chinese restaurants worldwide. Its rich history, delicious flavors, and unique cooking method continue to make it a cherished and iconic dish in Chinese cuisine.



Pekin duck is a flavorful poultry option that offers some nutritional benefits. It's a good source of high-quality protein while being lower in saturated fat than red meats. Duck meat contains essential vitamins and minerals, including B vitamins, selenium, and phosphorus. However, it is higher in fat, especially in the skin, which can be calorically dense. Opt for leaner cuts and consume it in moderation to enjoy its nutritional advantages without overloading on calories.


Motley Muse


**Peking Duck Quiz**

1. **What is the primary feature that makes Peking duck famous?**
a) Crispy skin
b) Tender meat
c) Rich sauce
d) Spicy seasoning

2. **During which Chinese dynasty did Peking duck originate as a dish for the imperial court?**
a) Tang Dynasty
b) Ming Dynasty
c) Yuan Dynasty
d) Qing Dynasty

3. **Which city in China is most closely associated with the creation and popularization of Peking duck?**
a) Shanghai
b) Hong Kong
c) Beijing
d) Guangzhou

4. **What special cooking method is used to achieve the crispy skin of Peking duck?**
a) Boiling
b) Baking
c) Deep-frying
d) Roasting in a wood-burning oven

5. **Which restaurant in Beijing is famous for its traditional Peking duck preparation and has been serving the dish for over a century?**
a) Panda Express
b) Quanjude
c) The Great Wall Restaurant
d) China Garden

6. **What type of sauce is typically served with Peking duck in thin pancakes or buns?**
a) Teriyaki sauce
b) Sweet and sour sauce
c) Hoisin sauce
d) Soy sauce

7. **What part of the duck is traditionally served when eating Peking duck?**
a) Thigh meat
b) Breast meat
c) Liver
d) Gizzard

8. **In Peking duck preparation, what is done to the duck before roasting to help achieve its signature crispy skin?**
a) Soaked in water
b) Air-dried
c) Deep-fried
d) Marinated in soy sauce

9. **Which of the following is NOT a common accompaniment to Peking duck?**
a) Sliced cucumbers
b) Scallion brushes
c) Plum sauce
d) French fries

10. **Peking duck is often served during which type of celebratory occasions in Chinese culture?**
a) Funerals
b) Weddings
c) Business meetings
d) Casual dinners

1. a) Crispy skin
2. c) Yuan Dynasty
3. c) Beijing
4. d) Roasting in a wood-burning oven
5. b) Quanjude
6. c) Hoisin sauce
7. b) Breast meat
8. b) Air-dried
9. d) French fries
10. b) Weddings



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