The Ultimate Guide to Making Crispy, Amber-Hued Peking Duck at Home

Ingredients

• 5 lb Whole Duck (head‑on, lean with translucent skin; cleaned and patted dry)
• 2 Tbsp Five‑Spice Powder (Chinese five‑spice blend)
• 2 Tbsp Kosher Salt (for dry‑brining the duck)
• 1/4 cup Malt Syrup (provides mahogany glaze; can substitute with honey or dark corn syrup)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 2 cup Neutral Oil (Peanut or Vegetable) (for deep‑frying; high smoke point)
• 1 cup Fruit Wood Chips (for smoking; apple or cherry work well)

Instructions

1. Clean and Trim the Duck

   Remove any remaining feathers, trim excess fat from the cavity and neck, and pat the duck completely dry with paper towels.

   Time: PT30M

2. Make the Five‑Spice Rub

   Combine five‑spice powder and kosher salt in a small bowl; stir until evenly mixed.

   Time: PT5M

3. Season the Duck Inside

   Rub the five‑spice mixture all over the cavity and, if any gets on the skin, don’t worry—it will be removed during the blanching step.

   Time: PT5M

4. Sew the Duck with a Bamboo Skewer

   Thread a bamboo skewer through the neck, down the breast, and out the tail, leaving about 1 cm of skewer exposed at the neck end to hold the bird together.

   Time: PT5M

5. Separate the Back Skin from the Flesh

   Using an air compressor (or a large syringe), gently blow air into the neck opening to create a pocket and carefully peel the skin away from the meat, leaving a thin layer of fat attached to the skin.

   Time: PT15M

6. Prepare the Glaze

   In a saucepan, warm malt syrup with soy sauce until just fluid; set aside to cool slightly.

   Time: PT10M

   Temperature: low heat

7. First Glaze Coat

   Brush a thin layer of the warm glaze over the entire skin side of the duck.

   Time: PT5M

8. Dry the Duck Overnight

   Place the glazed duck on a rack in the refrigerator, uncovered, for 24 hours to let the skin dry out completely.

   Time: PT24H

9. Smoke the Duck

   Preheat a small smoker or use a blowtorch to ignite wood chips in a foil packet; position the packet near the neck area and let the smoke infuse the duck for about 10 minutes.

   Time: PT10M

10. First Roast

    Place the duck breast‑side up in a roasting pan and roast in a pre‑heated oven at 350°F for 30 minutes.

    Time: PT30M

    Temperature: 350°F

11. Hang to Rest Between Roasts

    Remove the duck, prop it on a rack or hang it by the skewer for 15 minutes to let rendered fat drip away.

    Time: PT15M

12. Second Roast

    Return the duck to the oven, breast‑side down, and roast another 30 minutes at 350°F.

    Time: PT30M

    Temperature: 350°F

13. Final Hang Before Frying

    Hang the duck again for 15 minutes to allow the last bits of fat to drain and the skin to dry further.

    Time: PT15M

14. Deep‑Fry for Ultimate Crispness

    Heat neutral oil in a deep pot to 350°F. Carefully lower the duck skin‑side down, fry for about 5 minutes until the skin turns glossy and deep golden, then flip and fry the other side for another 5 minutes.

    Time: PT10M

    Temperature: 350°F

15. Rest and Carve

    Transfer the duck to a cutting board, let rest 10 minutes, then remove the skewer, carve off the back skin, slice the breast and legs. Serve with steamed buns.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

10 g

Fat

45 g

Fiber

0 g