北京 Beijing华北 North China

北京烤鸭

Name: Peking Duck
Prep time: 45 min
Cook time: 95 min
Total time: 140 min
Yield: 4-6
Cuisine: Beijing, North China
Ingredients: 2.2 kg Whole duck; 40 g Maltose; 30 ml Rice vinegar; 2 g Chinese five-spice; 24 pieces Mandarin pancakes; 120 ml Hoisin sauce; 200 g Cucumber; 80 g Scallions

Peking Duck / Běijīng Kǎoyā

140 分钟4-6人份困难不辣

脆 Crisp鲜 Savory香 Aromatic醇 Rich

菜品故事

Beijing roast duck grew from imperial-era roasting traditions into one of the capital's defining banquet dishes. Specialist restaurants separate the crisp skin, tender meat, pancakes, scallions, cucumber, and sauce into a composed table ritual. A home oven cannot reproduce every step of a dedicated duck oven, but careful drying and staged roasting can still create a deeply lacquered bird with brittle skin.

Lacquered Peking duck presented with pancakes, cucumber, and scallions

食材清单

公制与美制用量分别记录，切换时不会自动换算。

主要食材

整鸭

Whole duck / Zhěng Yā

2.2 kg

荷叶饼

Mandarin pancakes / Héyè Bǐng

24 pieces

海外平替： Use small flour tortillas warmed and rolled thinner, or frozen moo shu wrappers from an Asian grocery.

调味料

麦芽糖

Maltose / Màiyátáng

40 g

海外平替： Use mild honey thinned with one teaspoon hot water when maltose is unavailable.

米醋

Rice vinegar / Mǐcù

30 ml

五香粉

Chinese five-spice / Wǔxiāng Fěn

2 g

海鲜酱

Hoisin sauce / Hǎixiān Jiàng

120 ml

装饰辅料

黄瓜

Cucumber / Huángguā

200 g

葱

Scallions / Cōng

80 g

切换单位不会重新估算食材用量。

制作步骤

按普通家庭厨房的锅具和火力整理。

1
Prepare the skin
Pat the duck completely dry and prick fatty areas without piercing the meat. Pour a kettle of boiling water slowly over the skin so it tightens, then dry again.
2
Apply the glaze
Warm maltose, vinegar, and 120 ml water until dissolved. Brush a thin coat over the duck, season the cavity, and place uncovered on a rack in the refrigerator overnight.
3
Start gently
Bring the duck closer to room temperature. Roast breast-side up at 160°C or 325°F for 55 minutes with a tray underneath to catch rendered fat.
4
Crisp at high heat
Raise the oven to 220°C or 425°F and roast for 25 to 35 minutes, rotating once, until the skin is mahogany and crisp. Shield dark areas with foil if needed.
5
Rest and carve
Rest for 20 minutes. Slice the crisp skin with a little meat attached and serve with warm pancakes, hoisin, cucumber, and scallion.