Comment préparer

Remove any remaining giblets and pat the duck completely dry inside and out. Sprinkle 1 tsp salt and the five-spice powder into the cavity, then add the sliced ginger and short scallion lengths. Rub the remaining 1 tsp salt evenly over the skin, especially the breast and legs. Set the duck breast-side up on a wire rack over a rimmed tray, leaving space around it, and refrigerate uncovered for at least 8 hours, preferably overnight, until the skin feels dry and slightly taut.

Heat the oven to 160°C. Set the duck and rack over a deep roasting pan. Bring the water to a boil, stir in the maltose and rice vinegar until dissolved, and carefully ladle the mixture over the duck skin, turning the bird so every area is coated. Let excess glaze drain for 5 minutes.

Roast the duck breast-side up at 160°C for 90 minutes. Rotate the pan halfway through and spoon away excess fat if the pan becomes crowded. The skin should be golden and the thickest part of the thigh should be approaching doneness.

Increase the oven to 220°C and roast for 20 to 30 minutes more, watching closely as the skin turns deep mahogany and blisters slightly. Check the thickest part of the thigh without touching bone; it must reach 74°C for safe poultry doneness.

Peking Duck with deeply lacquered crisp skin after roasting

Image générée par IA

Transfer the duck to a board and rest for 15 minutes so the juices settle. Meanwhile, warm the pancakes according to their package directions, usually by steaming them covered for 3 to 4 minutes.

Carve away the crisp skin and meat in thin slices, or shred the meat into bite-size pieces. Arrange the duck, warm pancakes, cucumber matchsticks, scallion matchsticks, and sweet bean sauce on a serving platter.

Peking Duck arranged with pancakes, cucumber, scallions, and sweet bean sauce

Image générée par IA

Pourquoi cette recette fonctionne

A dry surface, gentle initial roasting, and a final blast of heat produce deeply bronzed skin while keeping the meat tender. The sweet-salty sauce and fresh vegetables balance the duck’s richness.

Conservation et réchauffage

Comment la conserver

Refrigerate leftover duck meat and skin in an airtight container for up to 3 days. Store pancakes and vegetables separately.

Comment la réchauffer

Reheat duck on a rack in a 200°C oven for 8 to 12 minutes, until hot and the skin has regained some crispness. Warm pancakes briefly in a covered steamer or microwave.