Homemade chinese peking duck with a crispy skin

The new year is around the corner. Let’s learn how to make peking duck. I will show you how to make peking duck with a crispy skin.

Peking Duck, also known as Chinese Roast Duck, has been a traditional dish served during Chinese New Year celebrations. It is believed to bring good luck and prosperity to those who eat it, making it an important part of the holiday festivities.

What makes Peking Duck a lucky food for New Year's is not just its delicious taste, but also its symbolism. The duck represents fidelity and loyalty, and the color of the crispy skin is said to signify gold and wealth. This is why it is considered to bring good luck and prosperity to those who eat it during Chinese New Year celebrations.

Make peking duck to serve on the side or use it to serve with thin pancakes, scallions, and a sweet and savory sauce, creating a perfect balance of flavors and textures.

Scroll down to check out the ingredients needed for the Peking Duck Recipe with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Chinese Roast Duck | 北京烤鸭

Chinese Roast Duck Ingredients

Marinade:
✿ 1 Teaspoon Five Spice Powder
✿ 1 Teaspoon Sugar
✿ 20 Grams Chu Hou Paste
✿ 20 Grams Hoisin Sauce
✿ 40 Grams Oyster Sauce
✿ 10 Grams Shaoxing Wine

✿ 1 Whole Duck
✿ 5 Spring Onions
✿ 1 Piece Of Ginger
✿ 4 - 5 Garlic Cloves

Water Glaze:
✿ 1500 Milliliters Water
✿ 70 Milliliters Vinegar
✿ 3 Tablespoons Maltose

Chinese Roast Duck INSTRUCTIONS | Click here for the recipe video

Remove intestines and clean the duck. Pat dry the duck. Remove excess fat and cut off the wings.

Combine all the ingredients for the marinade.

Close top with wooden skewers. Poke skin with a skewer or knife. This will make the skin crispy.

Coat inside with the marinade. Stuff the inside with a few pieces of ginger and spring onions. Close the bottom with a wooden skewer as well.

Let's make a hot bath. Add vinegar and maltose to the water. Bring it to a boil.

Carefully pour the hot water over the duck several times. This will tighten the skin.



Remove remaining hairs. Let the duck dry for at least 3 hours or overnight.

Before roasting, brush maltose water for a golden skin.
Cover tip of wings with aluminum foil.
Bake 400F |30 Min. Turn and brush with maltose water
Bake 350F |20 Min



Rest for 15 min before cutting
Enjoy! ✿◕ ‿ ◕✿

TIPS & NOTES
✿ Adjust marinade to personal preferences.
✿ Maltose is optional. It will give a nice golden skin to the duck after roasting.
✿ You can use and air fryer as well.

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