Peking Duck is a celebrated imperial dish from Beijing that dates back to the Yuan dynasty. It was traditionally served to royalty and later became a staple of Chinese banquet cuisine, prized for its lacquered, crispy skin and succulent meat.

While the classic Beijing style focuses on air‑dried skin and a sweet malt glaze, other regions like Sichuan add spicy bean‑paste sauces, and Cantonese versions may be served with plum sauce and roasted over charcoal.

The duck is carved tableside; the crispy skin is wrapped in thin Mandarin pancakes with scallions, cucumber, and sweet bean sauce, while the meat is sliced and served alongside the pancakes.

Peking Duck is a centerpiece for festive occasions such as Chinese New Year, wedding banquets, and important family gatherings, symbolizing prosperity and abundance.

Its unique preparation—air‑drying, smoking, double roasting, and a final hot‑oil blast—creates a glassy, crackling skin that is unlike any other roasted poultry in Chinese cooking.

Traditional ingredients include a young, lean duck, Chinese five‑spice, malt syrup, and soy sauce. Substitutes can be honey for malt syrup, tamari for soy sauce, and a hand pump instead of an air compressor for skin separation.

Peking Duck pairs beautifully with steamed buns, hoisin or sweet bean sauce, sautéed bok choy, and a light cucumber salad dressed with rice vinegar and sesame oil.

Common errors include not drying the skin long enough, frying at too low a temperature, and over‑rendering the fat which can cause the skin to tear. Follow the drying and temperature steps precisely for best results.

The quick high‑heat fry creates a glassy, ultra‑crisp skin that a prolonged oven roast cannot achieve, while preserving the juicy pink breast inside.

The YouTube channel ChefSteps specializes in modern, science‑based cooking techniques, detailed equipment reviews, and step‑by‑step tutorials that blend culinary art with technology for home cooks.

ChefSteps focuses on precise temperature control, equipment hacks (like using an air compressor for skin separation), and breaking complex dishes like Peking Duck into manageable, timed steps, whereas many traditional Chinese channels rely on more intuitive, less measured methods.