Written by
Anthony
Peking Duck is a world-renowned dish with origins in the Chinese imperial court.
Made from quality meat ducks, it’s roasted over fruitwood, resulting in crispy skin and tender, flavorful meat.
Known for its rich taste and vibrant color, it’s celebrated as one of the finest delicacies.
Beijing Duck is renowned for its meticulous preparation, crispy skin, and tender meat.
The distinct roasting methods—braised duck from Bianyifang and fruitwood-roasted duck from Quanjude—create its signature flavor.
Paired with sweet bean sauce, fresh cucumbers, and spring onions, this dish is a true culinary delight.
Beijing Duck is savored best in autumn, winter, and spring, as ducks are fattier and more flavorful during these seasons.
The art of slicing also enhances the dish’s presentation and taste.
Paired with traditional sauces, fresh vegetables, and either lotus-leaf pancakes or sesame buns, it offers a balanced and delightful dining experience.
Prepare the Duck: Clean the duck thoroughly, removing any feathers. Rub salt all over the duck and inside the cavity. Let the duck rest for 1 hour.
Tighten the Skin: Pour boiling water over the duck to tighten the skin. Pat dry and coat the duck with a mixture of maltose syrup and water. Let it air dry in the fridge for 24-48 hours.
Roasting: Preheat the oven to 200°C (390°F). Stuff the cavity with scallions, garlic, star anise, and cinnamon. Roast the duck breast side up for 15 minutes. Then reduce the heat to 180°C (350°F) and roast for an additional 60 minutes, or until the skin is golden and crispy.
Serve: Carve the duck into thin slices, ensuring each piece has a portion of crispy skin. Serve with thin pancakes, sweet bean sauce, julienned scallions, and cucumber. Wrap the ingredients in the pancake and enjoy.
Peking Duck is a famous Chinese dish known for its crispy skin and tender meat, traditionally served with thin pancakes, hoisin sauce, and green onions.
Peking Duck originated in Beijing during the Yuan Dynasty and became an imperial dish during the Ming Dynasty, eventually evolving into a renowned delicacy worldwide.
Its preparation includes air-drying the duck, glazing it with maltose syrup, and roasting it to achieve a crispy skin and succulent meat, often carved tableside.
Restaurants like Quanjude and Bianyifang are famous for serving authentic Peking Duck with traditional preparation methods and an immersive dining experience.
Slices of duck are wrapped in thin pancakes with hoisin sauce, cucumbers, and green onions, combining flavors and textures for a perfect bite.
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Hi there!
Just a quick heads-up — a helpful user named Volker let me know that some of the non-English content on this site may not be accurate.
This site is a one-person project I run part-time. I research and publish all the content myself, and the translations are currently done by machine (Google Translate). Balancing accuracy and accessibility across multiple languages is a real challenge.
If you spot any errors, I recommend switching to the English version using the button at the bottom left. I’ll continue working to improve the translations over time.
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— Anthony 2025.6.18
