Main course

Peking Duck

Whole duck with lacquered crisp skin, air-dried after a maltose glaze and served with pancakes, hoisin, and fresh vegetables.

What you’ll need

• whole duck: 2400 g
• maltose: 80 g
• rice vinegar: 60 ml
• hoisin sauce: 250 g
• Mandarin pancakes: 24 pcs
• cucumber: 300 g
• scallions: 200 g
• water: 100 ml

How to make it

1. Remove the giblets and excess internal fat without damaging the skin. Pat dry, then gently separate the skin from the breast and thighs with your fingers or air introduced through the neck opening.

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From the In My Fridge recipe collection. This duration is an elapsed-time estimate including air-drying, not active cooking time. Follow the timing in each step.