Peking Duck — Chef's Signature Serving

Peking Duck is a dish with centuries of history — once reserved exclusively for the imperial court, today it stands as one of China's most iconic culinary achievements. The secret lies in a three-day preparation: marinating in hoisin sauce, oyster sauce, ginger and spices, glazing with a vinegar and maltose mixture, then roasting at 170–180°C until the skin turns golden and irresistibly crisp. The meat is sliced thin and served with delicate pancakes, fresh cucumber, leek and rich duck sauce.

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Shakhzod Tukhtaev

Ingredients

Duck (breast & leg)

350 gram

Hoisin sauce per recipe

for sauce

Oyster sauce per recipe

for sauce

Leek

100 gram

Fresh ginger per recipe

per recipe

Vinegar (2 types) per recipe

per recipe

Maltose per recipe

per recipe

Cucumber

100 gram

Duck sauce

50 gram

Duck pancakes

100 gram

Fried duck rice

100 gram

step

Clean, gut and thoroughly pat-dry the duck with paper towels. Moisture is the enemy of crispy skin.

step

Roughly chop leek and ginger. Combine with hoisin sauce, oyster sauce and the spice blend, coat the duck evenly. Cover and marinate in the refrigerator at +2…+4°C for exactly 24 hours.

Mix two types of vinegar with maltose until fully dissolved. Coat the duck evenly — this is what creates the signature caramelised, amber-coloured skin during roasting.

step

Preheat the oven to 170–180°C. Roast the duck for 50–60 minutes until the skin is golden and crisp. Allow to rest for 10–15 minutes before carving. Slice thinly and serve with pancakes, fresh cucumber, leek and duck sauce.

Serve

Serve immediately — crispy skin won't wait. Each guest assembles their own pancake: duck, cucumber, leek, sauce

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