Opt for a whole duck with intact skin and dry it thoroughly before glazing. Any surface moisture will prevent the skin from crisping. Roasting the duck on a rack allows hot air to circulate underneath for an even roast and make sure you don’t rush the drying stage as it needs this time for the skin to become taut.
If you’re keen to explore other roast poultry after making this dish, take a look at our guide to all the different cuts of chicken.
A Beijing dish, not a Cantonese one
Peking duck is a Beijing dish belonging to the culinary tradition of northern China. It’s often grouped together with Cantonese or Chinese roast duck, simply because both dishes use a whole duck, but they’re prepared differently.
Cantonese duck is seasoned and roasted for savoury, aromatic flavour, whereas Peking duck focuses on the texture of the thin, crisp and lacquered skin. Peking is in fact the older English spelling of Beijing, and simply means Beijing-style roast duck.
Why the skin is separated from the meat
In the traditional preparation, air is pumped between the skin and flesh to separate them. This creates a layer of air that helps the skin dry independently from the meat and allows rendered fat to drain away during roasting.
At home, carefully loosening the skin with your fingers can approximate some of this effect, although it won't create the same degree of separation as the traditional method.
The maltose glaze and the drying time
Maltose contributes to Peking duck's characteristic glossy, deeply coloured skin, encouraging the surface to caramelise during roasting.
The drying stage is key, as this allows moisture to evaporate making the skin dry, tight and papery before it’s roasted. Dry skins crisp up, whereas wet skins steam. We’ve suggested 12 hours in the recipe above, but overnight is preferable where feasible.
How to serve: pancakes, cucumber, hoisin
Peking duck is carved into thin slices with the crisp skin and served in thin pancakes. Hoisin sauce is usually spread over the pancake first, topped with the duck, spring onions and cucumber slices. The fresh, crisp texture of the cucumber and spring onions cut through the richness of the duck for a balanced dish.
