Crispiest Peking Duck Recipe

From the creator

Crispy and juicy Peking Duck, restaurant quality, at home. It is possible! You’ll need: 1 Peking duck, whole 6.5g Szechuan pepper 12g Cinnamon sticks 12g Fennel seeds 10g Star anise 2.5g Cloves 100g Hoisin sauce 35g Kosher salt 7g Ginger 5g Garlic 2l Water 180g Soy sauce 250g Maltose syrup Applewood chips, as needed Canola oil, as needed Reach the Peak! Combine 4.5g Szechuan pepper, 4g cinnamon sticks, 4g fennel seeds, 2g star anise, 0.5g cloves. Grind into fine powder. In small bowl, stir hoisin, 5 spice, salt. Grate ginger & garlic, stir in. NOTE: If you want to hang your duck in fridge, clear vertical space OR clear full shelf to dry lying down. Place bird on parchment paper, pat dry, remove feathers, extra fat and glands. Put 60ml wet rub in cavity, close up. Watch video for help. Separate skin from flesh by blowing. There’s different ways to do this, check out video for help! Remove wings & feet using scissors. Combine remaining 5 spices, water, 100g soy sauce, 20g salt. Bring to boil, 5 mins. Ladle liquid 15-20 times over both sides. Transfer to baking sheet, let hang out until steaming stops. Combine Maltose syrup & remaining soy sauce, brush both sides with two coats. Place skewer between wings, across back. Hang/prop up in fridge for 3-5 days. Two hours before eating: Remove tail, drain moisture. Lay duck breast-side down, neck & head curled, in roasting pan. Place wood chips in metal dish at neck. Cover roasting pan with foil, leaving a hole. Lift foil, lig

Published 2026-03-13 · Watch on YouTube ↗
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